se this Cajun seasoning for barbecue ribs, chicken, blackened fish, Cajun soups or sauces, blackened steaks, and blackened pastas. This makes a lot, so if you have a small family or do not intend to use it often, feel free to cut the recipe in half.
Prep Time: 10 minutes
Ingredients:
* 1/3 cup kosher salt
* 1/4 cup chili powder
* 1/4 cup Hungarian paprika
* 1 Tablespoon onion powder
* 1 Tablespoon coarsely ground black pepper
* 1 Tablespoon dried basil
* 1 Tablespoon dried oregano
* 1 Tablespoon ground coriander
* 1/2 teaspoon cayenne pepper
* 2 teaspoons dried thyme
* 1/4 teaspoon cumin
* 1/4 teaspoon white pepper
Preparation:
Combine salt, chili powder, paprika, onion powder, black pepper, basil, oregano, coriander, cayenne pepper, thyme, cumin, and white pepper until well-mixed.
Place the spice mix in a glass jar and seal tightly. Store in a cool, dark place up to 3 months.
Use this mixture for barbecue ribs, chicken, blackened fish, Cajun soups or sauces, blackened steaks, and blackened pastas.
Do you mean powdered sassafrass leaves - file powder? Greenish and with a sort of lemony taste.
Cajun Deep Fried Chicken is one of the best chickens I have cooked (just after my Portugues chicken), just add some italian dressing, garlic and onion powder, butter, curry and oil.
In Cajun French, "The cajun" is spelled as "Le cajun."
The Cajun state is Louisiana.
the Louisiana
The cajun work for Godmother is Nanan.
You would say "un p'tit cajun" in Cajun French.
There is no such thing as "Cajun" meat. But what people believe to be "cajun meat" is meat that is seasoned with, yep you guessed it, "cajun seasonings". But there is andouille and tasso, and these are "cajun" sausage-type things.
Cajun is pronounced as "kay-jun."
Cajun Rollergirls was created in 2008.
Cajun Cliffhanger ended in 2000.
Cajun Cliffhanger was created in 1976.