COLLECTION (8) Cajun Spice Mixes

From:         anastasia@atlantic-online.com (Anastasia)
Newsgroups:   rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Mixed Cajun Spices, Borrowed From Chef Paul
 Categories: Spices
      Yield: 1 servings

      1    Information listing

  Mix together in following proportions for : Fish, Beef or Chicken
  spice mixture

Fish Beef Chicken
    6    6    6     salt (may be omitted)
    1    2    1     red pepper
    4    4    3     black pepper
    4    4    3     white pepper
    4    2    4     onion powder
    4    2    4     garlic powder
    2    2    1     thyme
    1    ~    -     oregano
    4    -    4     paprika
         -    1     basil
         -    1     file powder

  Mix together and store in labeled spice jar.  (If the measure is
  tablespoons, the amounts given will fill a Spice Island or McCormick
  gourmet jar. )

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MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: CAJUN SPICE MIX
 Categories: Spices
      Yield: 1 servings

      1 c  Sweet paprika
      1 ts Paprika
      1 tb Black pepper
      1 tb White pepper
      3 tb Cayenne
      1 tb Garlic powder
      1 tb Onion powder
      1 tb Salt
      1 tb Rosemary


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MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: 494046 Cajun Blackened Spice Mix And Blackened Fish
 Categories: Spices
      Yield: 1 servings

      1 T  Paprika
  2 1/2 t  Salt
      1 t  Onion powder
      1 t  Garlic powder
      1 t  Cayenne pepper
    3/4 t  White pepper
    3/4 t  Black pepper
    1/2 t  Thyme
    1/2 t  Oregano
    1/4 t  Sage
           -White fish fillets
           -Vegetable oil

  Mix all spices together and store in a tight jar.  Heat 1 tablespoon
  vegetable oil in cast iron skillet on medium high heat until very
  hot, but not quite smoking.  Rinse fish fillets and pat dry with
  paper towel. Rub a little oil on both sides of the fish and sprinkle
  spice mix on both sides (generously, if you like it hot). Sear the
  fish in the hot oil for about 1 minute.  Flip it and cook the other
  side. If the fillets are thick, you may need to lower the heat and
  cover to fully cook the fish. Serve with lemon wedges.

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MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Cajun Spice
 Categories: Spices
      Yield: 1 /2 cup

      2 tb Sea salt
      1 tb Garlic powder
      1 tb Onion powder
      1 tb Dried thyme
      1 tb Dried oregano
      1 tb Hot paprika
      2 ts Black pepper
      2 ts White pepper
      1 ts Paprika

  Combine all the ingredients and store in an airtight container.

  To pan-blacken fish, chicken, or steaks, heat a heavy, dry skillet
  over high heat. Lightly brush the food with olive oil and thickly
  encrust it with Cajun spice. Pan-fry for 1 minutes per side or until
  cooked to taste.

  High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
  164

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MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Cajun Seasoning I
 Categories: Spices
      Yield: 1 Servings

           SUSAN SHERMAN
      1 ts Oregano
      1 ts Thyme
      1 ts Paprika
      1 ts Salt -- (this is optional)
      1 ts Garlic powder
      1 ts Cayenne pepper
      1 ts Black pepper
      1 ts White pepper
           (MMJX57B)

  Mix and store  Formatted by Elaine Radis BGMB90B; October, 1993
  Posted in 1991

  Recipe By     :

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MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Cajun Seasoning Mix (Rubs)
 Categories: Spices
      Yield: 1 Servings

      1 tb Dried basil leaves
      1 tb Dried oregano
      1 tb Paprika
      2 ts Salt
      2 ts Dried thyme
      1 ts Ground allspice

  Blend all ingredients together. Use to season tender cuts of meat
  before grilling. Makes enough to season 2-4 pounds of meat(depending
  on personal taste).

  Recipe By     : Toastmaster

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MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Cajun Spice 2
 Categories: Spices
      Yield: 2 Cup

      9 ts Pepper, cayenne
  4 1/2 ts Pepper, black
  4 1/2 ts Salt, sea
      6 ts Oregano, dried, ground
      6 ts Thyme, dried
      6 ts Fennel, dried
      6 ts Cumin, ground
      6 ts Cardamon, ground
      6 ts Garlic powder
      6 ts Chile powder
      6 ts Coriander, dried

    Whirl in blender or mix all together by hand and fill up jar to
  store.
    Source: A Vegetarians Ecstasy, by Natalie Cederquist and James
  Levin, M.D./MM by DEEANNE, reposted by DonW1948@aol.com MMM

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MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Jim Echols' Cajun Spice
 Categories: Spices
      Yield: 6 Servings

      1 tb Paprika
      1 ts Onion powder
      1 ts Garlic powder
      1 ts Ginger powder
    3/4 ts Black pepper
    1/2 ts Oregano
      1 ts Salt
      1 ts Cayenne powder
      1 ts Crushed chilies
    3/4 ts White pepper
    1/2 ts Thyme

  Mix all ingredients together in a small bowl.  Store in an airtight
  container. Terry says, "One of the guides, Jim Echols, gave me this
  recipe. I would prepare monster-sized batches of it for him and the
  other guides to use in preparing blackened (cajun) trout. -- A
  special surprise for guests at shore lunches.  Also try it in
  hamburgers, on sauteed chicken or turkey, and on popcorn. From
  Calgary Herald, by Terry Bullick (89.05.03)

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These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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