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recipelink.com Chat Room Recipe Swap - 2001-06-09
From: recipelink.com
Jim Echols' Cajun Spice
Source: Terry Bullick, Calgary Herald 5-3-89
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.
1 tbsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
3/4 tsp black pepper
1/2 tsp oregano
1 tsp salt
1 tsp cayenne powder
1 tsp crushed dried chile pepper
3/4 tsp white pepper
1/2 tsp thyme
Mix all ingredients together in a small bowl. Store in an airtight container.
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