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I cook a lot from many different cuisines, from Japanese, Italian, Thai, Indian etc, and thus I need the spices and herbs to get those authentic flavours. This combination is representative of the Cajun cuisine from Louisiana, and can be used in classic dishes such as jambalaya, gumbo, or blackened chicken or fish. Oddly enough, Cajuns are descended from French Canadian settlers who moved to Louisiana. Is ‘Cajun’ short for ‘Canajun,’ or from ‘Acadian/Acajun?’ I don’t know.
I made this Cajun spice mix with which I marinated some shrimp, which we then barbecued. Check back soon for the Beach Street Cajun Spiced Barbecue Shrimp recipe!
You can use this as a dry rub, mixed with some oil and lemon/lime juice as a marinade, for seasoning soups and stews, or mixed into breadcrumbs for a crumb coating.
- 2 tsp salt
- 2 tsp garlic powder
- 2½ tsp paprika
- 1 tsp ground pepper
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1¼ tsp dried oregano
- 1¼ tsp dried thyme
- 1 tsp dried parsley
- ½ tsp red chili flakes
- Mix all spices and herbs in a small bowl.
- Use the mix as a dry rub, in a marinade, or added to stews.
- Store in an airtight container.
[…] I marinated some tempeh in the Cajun sauce for myself, and it was quite tasty too! I used the Cajun Spice Mix from a few days ago, in case you don’t have a store-bought […]