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cajun mix recips

post #1 of 9
Thread Starter 

i want to make a cajun ham. i want to make my own seasoning because i dont want to add salt i think the ham will have plenty of salt since there is salt in the cure. does any one have a good recipe for this 

post #2 of 9
Basic Cajun spice mix:

2 1/2 teaspoons paprika 1 teaspoon ground black pepper 1 teaspoon onion powder 1 teaspoon cayenne pepper 1 1/4 teaspoons dried oregano 1 1/4 teaspoons dried thyme 1/2 teaspoon red pepper flakes (optional)
post #3 of 9

Wish I had this the other day when I made my Boudin. Thanks Case I copied it.

Richie

post #4 of 9
Thread Starter 
Thanks printed out and in my recipes book
post #5 of 9
We use equal parts white,black and cayenne pepper,gran garlic,paprika. 1/2 part onion powder,thyme and oregano. One part salt if using salt.
post #6 of 9

Here is the recipe for Tony chacheres in the green can . You can omit all salt if you like salt free or you can add sugar if you want to make it a rub.

 

This is the recipe for Tony Chachere's Cajun seasoning in the green can that most of us use.

 

1-26oz box of salt ( I cut this by half)

1-1/2 oz fine ground black pepper

2 oz cayenne pepper

1 oz garlic powder

1 oz chilli powder

1 oz msg (accent)

 

Mix well and use like salt.

when it's salty enough, It's seasoned to perfection.
( If you halve the salt make sure and season to taste or you can get a little spicy!)

 

This is from Mr. tonys cook book from 1972

post #7 of 9
Quote:
Originally Posted by eman View Post
 

Here is the recipe for Tony chacheres in the green can . You can omit all salt if you like salt free or you can add sugar if you want to make it a rub.

 

This is the recipe for Tony Chachere's Cajun seasoning in the green can that most of us use.

 

1-26oz box of salt ( I cut this by half)

1-1/2 oz fine ground black pepper

2 oz cayenne pepper

1 oz garlic powder

1 oz chilli powder

1 oz msg (accent)

 

Mix well and use like salt.

when it's salty enough, It's seasoned to perfection.
( If you halve the salt make sure and season to taste or you can get a little spicy!)

 

This is from Mr. tonys cook book from 1972


Strange seeing you here been on chat with you. This is the rub I use most of the time. Was in Mississippi in July this year and found they now make an extra spicy and a bold flavor was unable to get any the store where I was they had sold out just had the original.

post #8 of 9

They now make a Tony's spice called "More" I  use it and like it. You can get 'em all on Amazon

http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY

 

I don't really know abut Cajun seasoning, I know the local restaurant down the road markets Cajun ham, Cajun roast beef, and Cajun pastrami. All they do is add some crawfish boil to a brine and soak before cooking. http://www.amazon.com/s/ref=nb_sb_noss/185-6087846-0856528?url=search-alias%3Dgrocery&field-keywords=Zatrains+seafood+boil

 

I believe that cooks usually use Thyme and bay to make a Cajun spice blend. Of course you know the Cajun trinity, you could add it to brine also.

post #9 of 9
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

They now make a Tony's spice called "More" I  use it and like it. You can get 'em all on Amazon
http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY

I don't really know abut Cajun seasoning, I know the local restaurant down the road markets Cajun ham, Cajun roast beef, and Cajun pastrami. All they do is add some crawfish boil to a brine and soak before cooking. http://www.amazon.com/s/ref=nb_sb_noss/185-6087846-0856528?url=search-alias%3Dgrocery&field-keywords=Zatrains+seafood+boil

I believe that cooks usually use Thyme and bay to make a Cajun spice blend. Of course you know the Cajun trinity, you could add it to brine also.
Yep know it well going to use it today to make a gumboo
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