Cajun Seasoning(American)

* Exported from MasterCook *

Cajun Seasoning (American)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fat clove garlic
1/2 small onion
1 tsp paprika
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp mustard powder
1/2 tsp cayenne
1 tsp dried thyme
1 tsp dried oregano
1 tsp 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.



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