Cajun Spice

In most cooking your main flavors will come from seasonings, rubs, sauces, and marinades. To be honest, for most of us, it is easier to find a good product and buy it. We don’t need to know how much allspice goes in a Jamaican jerk marinade, or in shawarma spice. Everyone doesn’t have to know how to blend and mix curry pastes. It is much easier to buy it

I have a few things I try to keep in stock, Pataks brand curry pastes, chutneys and pickles. Black bean and Garlic sauce (Lee Kum Kee brand), tom yum soup mix, red Thai curry paste (tom yum and Thai curry both have a high lemongrass content, plus ginger and a few other common ingredients) But, in my case, I can’t always get to a store. So I have learned to make a few basics. Cajun spice is quick and easy. Use it as a rub, as a base for other rubs, for BBQ meats, straight on to fish for a blackening spice, or sometimes, a bit in a dish that just need a little bit of something. I will be starting another category to keep the spice mixes, rubs, marinades and sauces together and easier to find, if anyone goes looking.

Cajun Spice

1/4 cup chili powder

1/4 cup cayenne

1/4 cup paprika

1/4 cup thyme

1/4 cup onion powder

1/4 cup garlic powder.

Mix well and store in an airtight container