We love Cajun food and try to make it as authentic as we can.
A Cajun seasoning mix is used in many Cajun recipes. It is basically salt with a variety of spices. There are many commercial seasoning mixes on the market some of our favourites are from the kitchens of Paul Prudhomme but they can be difficult to find in the UK. Another excellent seasoning mix is Zatarain’s Seasoning again difficult to obtain here in the UK.
However, here is a seasoning mix recipe that we use it is a good all-rounder, you can use it for barbecue ribs, chicken, blackened fish, Cajun soups or sauces, blackened steaks, and blackened pastas. I would suggest that you experiment with every batch until you have the spice combination that you yourself like.
Prep-Time: Are you in a hurry? Good food takes time to prepare
Cook-Time: No cooking
You Will Need;
- 700 grams Sea Salt
- 5 tablespoons, Cayenne Pepper
- 3 tablespoons, Black pepper
- 3 tablespoons, Chilli Powder
- 1 tablespoon, Paprika (we like to use a sweet Hungarian paprika)
- 3 tablespoons, Onion Powder
- 3 tablespoons, Garlic Powder
- 1 tablespoon, Thyme
- 1 tablespoon, Basil
- 1 tablespoon, Bay leaf (ground)
- 1 tablespoon, Cumin
- 1 tablespoon, Oregano
- Add all the seasoning, except salt, in a blender.
- Cover and blend to a fine consistency.
- Don’t breathe the dust, unless like Molly you want to enter into a sneezing frenzy!
- Mix the blended spices with the salt until you achieve a uniform colour.
- Use as you would salt. Place the spice mix in a glass jar and seal tightly. Store in a cool, dark place up to 3 months.