Cajun Spice mix

[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/

[Wag]

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--

[gwpercle]

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
Gary

[T-Bird]

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.

[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.

[loveruger]

Love Slap Yo MA Ma

[augercreek]

I use this on everything but oatmeal!

[LenH]

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.

[MaryB]

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.

[farmbif]

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

[fiberoptik]

I use this on everything but oatmeal!

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


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[fiberoptik]

Love Slap Yo MA Ma

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


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[T-Bird]

Len, care to post that Tony Chachere recipe?

[legend 550]

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/

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

[gwpercle]

Len, care to post that Tony Chachere recipe?

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

[rondog]

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

[T-Bird]

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

[high standard 40]

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

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.

[gwpercle]

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

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

[Smoke4320]

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.

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