Use this Cajun seasoning for barbecue ribs, chicken, blackened fish, Cajun soups or sauces, blackened steaks, and blackened pastas. This makes a lot, so if you have a small family or do not intend to use it often, feel free to cut the recipe in half.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1-1/4 cups
Ingredients:
- 1/3 cup kosher salt (not table salt)
- 1/4 cup chili powder
- 1/4 cup Hungarian paprika
- 1 Tablespoon onion powder
- 1 Tablespoon coarsely ground black pepper
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- 1 Tablespoon ground coriander
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dried thyme
- 1/4 teaspoon cumin
- 1/4 teaspoon white pepper
Preparation:
Combine salt, chili powder, paprika, onion powder, black pepper, basil, oregano, coriander, cayenne pepper, thyme, cumin, and white pepper until well-mixed.
Place the spice mix in a glass jar and seal tightly. Store in a cool, dark place up to 3 months.
Use this mixture for barbecue ribs, chicken, blackened fish, Cajun soups or sauces, blackened steaks, and blackened pastas.
Yield: about 1-1/4 cups
Place the spice mix in a glass jar and seal tightly. Store in a cool, dark place up to 3 months.
Use this mixture for barbecue ribs, chicken, blackened fish, Cajun soups or sauces, blackened steaks, and blackened pastas.
Yield: about 1-1/4 cups
