Cajun spice
- Main Ingredient: Various herbs and spices
- Course: Spice mixes
- Cuisine: Creole and Cajun
- Yield:
Cajun spice ingredients
- 4 T Paprika
- 2 T Onion powder or flakes
- 2 T garlic powder or flakes
- 1 T gumbo file
- 1 T Ground cumin (or whole seeds
- -toasted and ground)
- 1 T Ground coriander ( or whole
- -seeds toasted and ground)
- 1⁄2 T Dried thyme
- 1⁄2 T Ground fenugreek (or whole
- -seeds toasted and ground)
- 1⁄2 T Ground fennel (or whole
- -seeds toasted and ground)
- 1⁄2 T Salt
- 3⁄4 t Cayenne
- 3⁄4 t Black pepper
Cooking Cajun spice
1. In the large bowl of a food processor, combine all the ingredients and pulse for 30 seconds or until finely ground.
2. Store in an airtight container in a cool place.
3. Use within 3 months.
4. *note* this has a much more exuberant flavor than the premixed spices from the grocery.
5. It is best when the ingredients are fresh.
6. Serving size: 1 tablespoon 21 calories 0. 6 gram fat 0 mg. Cholesterol 296 mg.
7. Sodium from "eat more, weigh less," by dean ornish.
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