*  Exported from  MasterCook  *

                        Cajun Seasoning (American)

Recipe By     : Jill Norman * Web File 4/97
Serving Size  : 0    Preparation Time :0:00
Categories    : Mixes and Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cl            Garlic
     1/2  sm            Onion
   1      ts            Paprika
     1/2  ts            Ground black pepper
     1/2  ts            Ground cumin
     1/2  ts            Mustard powder
     1/2  ts            Cayenne
   1      ts            Dried thyme
   1      ts            Dried oregano
   1      ts            Salt

Crush the garlic and onion in a mortar, and mix all the ingredients
together.

Cajun and creole cooking from Louisiana have spread throughout the
States and abroad in recent years. Chilies, aromatic herbs, mustard,
and cumin are the main flavorings. Commercial blends tend to include
onion and garlic powder, which I find have a decidedly chemical
taste, so it is best to use fresh onion and garlic. This mixture is
rubbed into meat or fish to be roasted or grilled, or is used to
season gumbos (the local stews) and jambalayas (rice dishes). As
variations, dried sage, basil, or fennel can be used instead of the
thyme and oregano. 

Recipe by The Complete Book of Spices by Jill Norman,
Viking Studio Books, 1991, ISBN 0-670-83437-8

The book is lavishly illustrated with full color photographs of the
herbs and spices- whole, mixed, ground.


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