Cajun Spice Blend
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 |
| 5minute |
|
|
Ingredients
- 4part paprika, Hungarian
- 3part oregano, Greek, dried
- 2part salt, kosher
- 1part pepper, cayenne, dried
- 1part onion, powder
- 1part garlic powderpreferably Roasted Garlic Powder
- 1part pepper, white,freshly ground
- 1part pepper, black,freshly ground
- 1part celery salt,
- 1part thyme leaves, dried
- 1/8part bay leaf, dried
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.
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
Hurricane Cocktail
Pecan Praline with Bourbon Barrel-Aged Barleywine
Red Beans and Union Jack Rice
Tasso Beer-Brined Pig Head
Tasso Beer-Brined Pig Head Gumbo
Tasso Cured Prawns