Crazy Cajun

You can go in the supermarket and buy bottles of Cajun spice. There are several to choose from, and the creators will be most happy when you plunk down your cash.

You will pay anywhere from $3-5 bucks, and if you look at the list of ingredients, you will discover that salt leads the list, and that means that it is by volume the largest ingredient.

If you are lucky enough to have a store when you can buy spices and herbs in bulk, then you can save a ton by making your own spice and herb mixes.

Surely, most of the time fresh herbs are preferable to dried, but when it comes to mixes, that is not usually worthwhile.

This is pretty much a standard Cajun/Creole (there is a difference but I haven’t a clue exactly what that is) mix and it is just great to have handy.

INGREDIENTS:

  • 2 tsp paprika (preferably smoky, but do get fresh and the best you can afford)
  • 2 tsp garlic (I prefer granulated, but NEVER garlic salt, rather than powder)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion (again, granulated, NEVER onion salt)
  • 1 tsp cayenne (adjust to your taste for heat)
  • 1 tsp oregano
  • 1 tsp thyme

INSTRUCTIONS:

  1. Mix it all together and store in an air tight opaque container, out of sunlight.

Notes: See tips and Tricks for more ideas about spices and herbs. Also, the amounts are suggestions, if you dislike a particular thing, use less or none. Or substitute such as chipotle for cayenne.

 

About these ads

3 thoughts on “Crazy Cajun

  1. Pingback: Cajun-Italia Fettuccini Extravaganza | What's On the Stove?

  2. Pingback: Shrimp and Andouille Cajun Alfredo | What's On the Stove?

  3. Pingback: Gumbo Chicken With Pizazz | What's On the Stove?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s