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
Prep Time
5minute
Ingredients
Instructions
  1. 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 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

Executive Chef: Sean Z. Paxton

Copyright Home Brew Chef.www.homebrewchef.com
(Visited 350 times, 1 visits today)