This Cajun spice mix is popular in New Orleans, Louisiana and other parts of the South. Store in a cool, dark place up to 2 months.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 Tablespoons thyme
- 2 Tablespoons crushed bay leaves
- 1 Tablespoon parsley leaves
- 1 teaspoon basil leaves
- 2 Tablespoons black pepper
- 1 Tablespoon cayenne pepper
- 1 teaspoon Accent or MSG (monosodium glutamate), optional
- 1 cup salt (or light salt)
Preparation:
Mix garlic powder, onion powder, thyme, bay leaves, parsley, basil, pepper, cayenne, MSG, and salt together in a quart jar, cover tightly and shake.
Fill shakers (the ones with dial tops and large holes are perfect) or spice jars. Store the spice mix in a cool, dark place.
Yield: 1-1/4 cup
Recipe Source: The Little New Orleans Cookbook by Gwen McKee (Quail Ridge)
Reprinted with permission.
Fill shakers (the ones with dial tops and large holes are perfect) or spice jars. Store the spice mix in a cool, dark place.
Yield: 1-1/4 cup
Recipe Source: The Little New Orleans Cookbook by Gwen McKee (Quail Ridge)
Reprinted with permission.
