Cajun Spice Blend

Cajun Spice Blend GroundThis recipe is an all-purpose Cajun Spice Blend that’s full of New Orleans flavors. This Cajun Spice Blend | Spice Rub can be used on chicken, white fish, alligator, and vegetables. It can be applied to proteins like chicken, catfish or steak, then placed into a hot cast iron pan and used in the Creole | Cajun Cuisine to make Blackened Fish | Chicken | Vegetables | Steak (or Beer-Braised Pork Belly with a Creole Seasoning). This Cajun Spice Blend can also be used to season many recipes from the Louisiana | New Orleans area.

Try using this Cajun Spice Blend in a Jambalaya, Gumbo, Shrimp Creole, Shrimp And Grits, Fried Catfish, Po’ Boy Sandwiches, Étouffée, Red Beans And Rice or other recipe that needs a light extra ‘Nawlins kick!

To make this recipe, instead of using teaspoons and tablespoons to portion out the herbs & spices, it is set up in parts. Using one part could be any kitchen spoon, cup, mug, handful or what ever is around. This technique of having parts or a equal portion of one ingredient to the next, is a great way to make this Cajun Spice Blend fresh. The spice ratio will produce a great balance of flavors and heat. If you like more of one spice, modify the ratio to your tastes. Add more cayenne pepper if you like the spice blend hotter, or use a different dried chili. Fresh spices will make a difference when making this homemade Cajun Spice Blend, as with any recipe, freshness counts.

How to Use This Cajun Spice Blend:

When cooking, whether it be Creole | Cajun Cuisine or any other global cuisine, adding spices and herbs to a recipe will change and enhance the flavoring. Yet it is important to think about when and where you add the spices. One of the lessons I learned from Chef Paul Prudhomme was using spices in different ways in a recipe. Think about layering the spices into a recipe. When you are sautéing onions, peppers and celery (called Trinity), the hot oil will carry the aromatic essential oils in the spices differently than if they were boiled, as the sauce reduces. Or using spices to marinate a protein | vegetable, letting the spices mixed with some salt, to infuse their flavors deeper into the ingredient. Layering this Cajun Spice Blend into a recipe, adding it not all at once, but throughout the recipe and the cooking of it, will add an extra depth to the recipe. Adding a few pinches as the vegetables cook, then adding it with any liquid, then adding it at the very end of cooking, to pop the flavors that might have been muted by a longer cooking time. This nugget of culinary wisdom has stuck with me. I use the same technique when cooking Indian Cuisine, Thai Cuisine, Southwestern Cuisine and pretty much any cuisine that has lots of spices, herbs and layers of flavor.

Cajun Spice Blend

 

 

 

 

 

 

 

 

 

 

 

 

Makes: as much or little as needed

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jul 2011 | Issue #54

Cajun Spice Blend
Cajun Spice Blend
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A recipe | ratio for an all-purpose Cajun Spice Blend, that can be used to blacken proteins (Poultry | Fish | Seafood | Beef), added to Jambalaya, Gumbo, Shrimp Creole, or other recipe that needs a light extra 'Nawlins kick!
Prep Time
5 minute
Prep Time
5 minute
Cajun Spice Blend
Cajun Spice Blend
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A recipe | ratio for an all-purpose Cajun Spice Blend, that can be used to blacken proteins (Poultry | Fish | Seafood | Beef), added to Jambalaya, Gumbo, Shrimp Creole, or other recipe that needs a light extra 'Nawlins kick!
Prep Time
5 minute
Prep Time
5 minute
Ingredients
Servings:
Units:
Instructions
  • Start by figuring out approximately how much of the spice blend needs to be made. Then, use either a teaspoon, tablespoon, 1/4 cup to a full cup, or a pint glass as your base measurement for equal parts. Using the same measuring tool, measure out the spices and place them into a mixing bowl. Mix all the spices together using a whisk, until they’re evenly combined. Place the spice blend into a sealable jar and keep out of the light, in a cool area, for up to 4 months.
    Cajun Spice Blend ground
Recipe Notes

More Creole | Cajun Recipes:

Beer Beignets
Beer-Braised Pork Belly with a Creole Seasoning
Bourbon Barley Pie Crust
Bourbon Barrel Aged Imperial Stout Pecan Pie
Cajun IPA Remoulade Sauce
Cajun Spice Blend ground
Cajun Spice Blend
Home Brew Chef Sean Z. Paxton
Hurricane Cocktail
Pecan Praline with Bourbon Barrel-Aged Barleywine 200
Pecan Praline with Bourbon Barrel-Aged Barleywine
Firestone Walker Brewing Co.
Red Beans and Union Jack Rice
Tasso Beer-Brined Pig Head
Tasso Beer-Brined Pig Head
Tasso Beer-Brined Pig Head Gumbo
Tasso Beer-Brined Pig Head Gumbo
Tasso Cured Prawns

Sean Paxton

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