Cajun Seasoning (American)

Title:
Cajun Seasoning (American)

Yield:
1 Servings

Categories:
Mixes
and,
Spices




Ingredients:





     1    Fat clove garlic


   1/2 sm Onion


     1 ts Paprika


   1/2 ts Ground black pepper


   1/2 ts Ground cumin


   1/2 ts Mustard powder


   1/2 ts Cayenne


     1 ts Dried thyme


     1 ts Dried oregano


     1 ts Salt






 Crush the garlic and onion in a mortar, and mix all the ingredients


 together.


 


 Cajun and creole cooking from Louisiana have spread throughout the States


 and abroad in recent years. Chilies, aromatic herbs, mustard and cumin are


 the main flavorings. Commercial blends tend to include onion and garlic


 powder, which I find have a decidedly chemical taste, so it is best to use


 fresh onion and garlic. This mixture is rubbed into meat or fish to be


 roasted or grilled, or is used to season gumbos (the local stews) and


 jambalayas (rice dishes). As variations, dried sage, basil or fennel can be


 used instead of the thyme and oregano.


 


 Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991


 ISBN 0-670-83437-8 The book is lavishly illustrated with full color


 photographs of the herbs and spices- whole, mixed, ground.


 


 Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619


 by "Mary Spyridakis" 
on May 23, 97