Cajun Spice mix

I’ve used this recipe for years and use it quite often on chicken, fish, beef, even scrambled eggs! In gwpercles gumbo used it instead of individual seasonings. Made a duck and sausage gumbo last week. For the guy looking for a different chicken taste, rub this on then moisten with olive oil….you get the point. I use tablespoons instead of recipe’s teaspoons in a pint container, shaking after adding each ingredient. You real cajuns tell me what you think.
https://www.allrecipes.com/recipe/14...jun-spice-mix/

The nice thing about this is you can control how much salt, if any, you use in it. Most of the store-bought spice blends are WAY over salted.

--Wag--

Yes Indeed ... this recipe is a good basic Cajun Spice Mix , it has everything you would normally see plus a little thyme and oregano to kick it up a notch .
If you are on salt restricted diet simply leave out the salt and you have a nice "Salt-Free" seasoning to use .
Some of the store bought "blends" have become too expensive for my taste and by making your own you can save money and adjust any ingredients to your taste .

Hogtamer ... Thanks for Posting this one , It's a Winner !
I printed a copy and will use it on my next batch :drinks:
Gary

My go to cajun spice blend for years has been Emeril's Essence (homemade). It's quite similar and very good. Same ingredients, slightly different ratios. Emeril's has salt tho.

Here is a simple recipe to make your own Creole-Cajun seasoning and hot sauce.

Recipes vary, but this recipe came to me from a professional chef who shared this and stated that these ingredients and proportions are fairly standard in Creole-Cajun cooking and are used in his well-known Washington, DC Soul Food restaurant:

2 teaspoons smoked paprika, (It's OK to use regular paprika if you want less “heat”)
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried thyme

It's perfectly OK to leave out the salt if you are watching your sodium intake.

If you don't want lots of heat, reduce the cayenne to 1/2 teaspoon and use the regular paprika.

For home made hot sauce combine the above ingredients with 6 ozs. of tomato paste and 1 quart of vinegar in a blender.

Love Slap Yo MA Ma

I use this on everything but oatmeal!

I was given an old Tony Chachere's cookbook, the first recipe has his original seasoning and even says that alone is worth the price of the cookbook.
I make it with half the salt and it is better that way. A batch of that last a while.

Keep extra seasoning blends in airtight containers in the freezer! I have some tiny vacuum bags I fill and vac pack it so air free. Add the cold storage and herbs taste fresh over a year later. Air and light are the enemy of seasoning blends with herbs.

I use spice like that along with Italian dressing to marinate steak

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Originally Posted by augercreek

I use this on everything but oatmeal!

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Oh the Horror! Why not on your oatmeal??? You should try my popcorn [emoji897]! You’ll need a beer [emoji481] to wash it down!


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Originally Posted by loveruger

Love Slap Yo MA Ma

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Me 2! Gave momma the empty jar after I tasted it for Christmas . She still thinks chile powder is spicy [emoji3062]!


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Len, care to post that Tony Chachere recipe?

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Originally Posted by Hogtamer

I’ve used this recipe for years and use it quite often on chicken, fish, beef, even scrambled eggs! In gwpercles gumbo used it instead of individual seasonings. Made a duck and sausage gumbo last week. For the guy looking for a different chicken taste, rub this on then moisten with olive oil….you get the point. I use tablespoons instead of recipe’s teaspoons in a pint container, shaking after adding each ingredient. You real cajuns tell me what you think.
https://www.allrecipes.com/recipe/14...jun-spice-mix/

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That's the mix I use for Ribs and pork shoulder rub, with the addition of Brown sugar before they go in the smoker.

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Originally Posted by T-Bird

Len, care to post that Tony Chachere recipe?

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This isn't Len , but since he hasn't replied , the following is from Mr. Tony's first cookbook ,
1972 - " Cajun Country Cookbook" by Tony Chachere .

" After 30 years Tony has come up with this tried and true tested mixture of spices , herbs and seasonings . This recipe is worth the price of the book . "

ALL PURPOSE SEASONING
1 - 26 oz. box Morton's Salt
1 - 1 1/2 oz. container (tin box) black pepper (McCormicks) (6 Tab.)
1 - oz. Red Pepper (1-ounce) (4 Tab.)
1 - oz. Garlic Powder ( 1- ounce) (3 Tab.)
1 - oz. Chile Powder (1-ounce) (4 Tab.)
1 - oz. Accent (1 - ounce) (2.2 Tab.)
Mix well and put in an airtight container .

Note - Red Pepper or to taste .

SEAFOOD SEASONING
Use 1/2 of the above mixture and add:
1 - teaspoon thyme
1 - teaspoon powdered bay leaf
1 - teaspoon sweet basil

The original recipe ingredients were given in ounces . I tried to convert ozs. to Tablespoons but I'm not sure I did it right so have revised measurements back to ounces .
To the original recipe I add 3 Tab. Onion Powder (1 ounce) and cut the red pepper to 2 Tab. and I use the Accent in mine .

I found a kitchen spice conversion chart , Allied Kenco Sales, and will list in ( ) what they give as the amount in tablespoons for each oz. of spice ... verify this

This recipe was never printed in another cook book ... He started a business selling it pre-packaged as not Cajun Spice but Creole Spice ... I guess it sounds better but Tony was a card carring Cajun from the heart of Cajun Country ... Opelousas Louisiana .
Gary

Any opinions/experiences with Stalekracker's Cajun Two Step? Been thinking about ordering some.

thanks GW I agree with Len, that seems like a lot of salt. You use the whole box?

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Originally Posted by T-Bird

thanks GW I agree with Len, that seems like a lot of salt. You use the whole box?

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The suggested usage is to apply Tony's at a rate that gives the proper amount of salt to your food and at that rate the rest of the seasonings should also be in the right proportions. That being said, I agree. It's too heavy on the salt in relation to the other seasonings.

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Originally Posted by T-Bird

thanks GW I agree with Len, that seems like a lot of salt. You use the whole box?

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The original recipe called for a whole box of salt .
I'm going to revise the recipe because the red pepper , garlic powder , chili powder and Accent measurement were all given as ... one ounce . I was told 2.6 Tablespoons = 1 ounce ... but I've seen other Conversion Charts that show 1 ounce can = 2 - 4 Tablespoons depending on what the spice is .
I'm going back to 1 ounce measurements because that was how the original recipe is written .
If the other ingredients are 4 tablespoons = 1 ounce ... then the salt ratio may be just fine .
I'm terrible on converting ounces to tablespoons ...going to stick with ounces .
Gary

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Originally Posted by Outpost75

Here is a simple recipe to make your own Creole-Cajun seasoning and hot sauce.

Recipes vary, but this recipe came to me from a professional chef who shared this and stated that these ingredients and proportions are fairly standard in Creole-Cajun cooking and are used in his well-known Washington, DC Soul Food restaurant:

2 teaspoons smoked paprika, (It's OK to use regular paprika if you want less “heat”)
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried thyme

It's perfectly OK to leave out the salt if you are watching your sodium intake.

If you don't want lots of heat, reduce the cayenne to 1/2 teaspoon and use the regular paprika.

For home made hot sauce combine the above ingredients with 6 ozs. of tomato paste and 1 quart of vinegar in a blender.

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Made this last night. Used it on ham then and eggs this morning. Very good
Many thanks

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Originally Posted by Smoke4320

Made this last night. Used it on ham then and eggs this morning. Very good
Many thanks

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Did you use the dry mix or the sauce? We keep both on the table at our house.

did the dry mix. very good

Different spices have different densities so there isn't a conversion that works for them all. Personally, I prefer recipes that use weights for measures. For some reason, they just seems to work better.

--Wag--

There's an online company called spice house, and they sell a saltiness blackening season, and it is awesome on almost anything. It has become one of my wife's go to seasonings.

Oh y’all are making me hungry.