This easy to make Cajun spice is very versatile and can be used as a dry rub for meat and fish or simply as an all-purpose seasoning for many traditional Louisiana dishes: Gumbos, crawfish bisque, jambalaya and rice and gravy, to name just a few, that would benefit from this recipe. And, as it's so versatile, it'll add flavour to pretty much all of your home cooking: Stews, casseroles, soups etc. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp paprika powder
2 tbsp dried parsley
2 tbsp cumin seeds
2 tbsp dried marjoram
1 tbsp black peppercorns
1 tbsp caraway seeds
4 tsp mustard seeds (yellow or brown)
4 tsp cayenne pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp sea salt
1 tsp celery seeds
tbsp = tablespoon
tsp = teaspoon
Store your Cajun mix in an airtight jar, in a cool place and out of direct sunlight. Use within 3 months before making a fresh amount.
Note: Toasting the cumin, celery, peppercorns and mustard seeds prior to cooling and grinding will really bring out their flavours and aromas.
See the grinding page for tips and further info on this. (Link opens in new window)
Note: I use a couple of whole ingredients for this recipe. However, if you don't have them whole just use pre-ground powders and reduce the amount the recipe requires by half. So if it says 2 tablespoons of cumin seeds you would use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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