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Discussion in 'Sauces, Rubs & Marinades' started by minn.bill, Nov 15, 2007.
was wondering about your faverite cajin seasonings and where to get them.
Thjis is a simple mix of mine, feel free to adjust as needed.
2 Â½ tablespoons sweet Spanish paprika
1 Â½ tablespoons sea salt
2 tablespoons garlic powder
1 tablespoon fresh ground peppercorns
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
But there are so many other good mixes out there, it's all in how it taste to you, although some seasonings are better than other on certain foods. I say grab one and go for it!
I have a small eBook of 70 different spice blends you can make here including Canjun spice, Cajun Angle Dust, Cajun Dynamite Dust, Creole Seasoning, Old Bay and Tony's:
The pdf file of spices is awsome, Thanks
Down here in Baton Rouge, the leading commercially-produced spice blend is Tony Cachere's. It's available in all of our local stores...you might try searching the internet to see if they have a website.
Tony's is great stuff. We have it in all the grocery stores arounf here.
I like Chef Han's out of Monroe, LA. For about $3 you get 4 oz. of his Blackened Meat seasoning which puts Prudhomme's to shame, whereas Prudhomme gives you about 2 oz. for $5+.
I have Prudhomme's recipe.
what more can i say thanks ask and you shall recieve