Cajun Spice Mix

5.0
( 6 reviews )
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Cooking Mode
8
Ingredients
10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #5279

April 27, 2012

Categories: Cajun, Gluten-Free, Low Cholesterol, more

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"This mix is great to use on blackened redfish or gumbo - rub it on a chicken Mmm very good. The recipe is from Bon Appetit. Store ar room temperature for up to a month (it will last well beyond a month but it is at it's best when used within a month)"

Original is 1 serving
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Ingredients

Nutritional

  • Serving Size: 1 (160.5 g)
  • Calories 185.8
  • Total Fat - 4.6 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 34982.2 mg
  • Total Carbohydrate - 36.5 g
  • Dietary Fiber - 12.8 g
  • Sugars - 3.8 g
  • Protein - 11.5 g
  • Calcium - 172.9 mg
  • Iron - 8.9 mg
  • Vitamin C - 10 mg
  • Thiamin - 0.3 mg


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Step by Step Method

Step 1

Mix all the ingredients together and store in an air tight jar.

Tips


No special items needed.

6 Reviews

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Gerry

I love homemade spice mixes and this one is to love! Great on chicken, looking at using it on chops and yes going to give it a try on scrambled eggs as mentioned by a previous reviewer.

5.0

review by:
(30 Nov 2020)
MsPia

Scrumptious. I rubbed it over a nice steak. I can see how I can use this spice with pretty much everything.

5.0

review by:
(3 Jul 2014)
Luvcookn

Great spice mix! I have used it several different ways and am using it on pork chops tonight. I made one change, used only 2 tbsp salt, as my preference. Thanks Bergy for another keeper recipe!

5.0

review by:
(17 Sep 2013)
CookingFool

I have used this several times on shrimp, pork roast, steaks and chicken and it's great on them all. We really love this rich blend of spicy and I intend to have it on hand.

5.0

review by:
(22 Aug 2013)
Shadows1

Great spice mix! Have used it on chicken and steaks even put some in scrambled eggs. Thanks for a good recipe.

5.0

review by:
(11 May 2013)
Chef shapeweaver

Before getting on with my review,I want to say that I am so pleased to be the first one to rate this recipe. Now for the sweet paprika,a sweet Hungarian was used, and some dried French thyme replaced regular thyme.I don't know if this made any difference of how this was supposed to taste,but the end result was wonderful.This went great with the pork chops we had for dinner.Now my SO and I don't go through a lot of seasoning blends, so only half the recipe was made.

5.0

review by:
(23 Mar 2013)
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