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Cajun Spice #5

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Cajun/creol Rubs and sp


  • 2 tb Sea salt
  • 1 tb Garlic powder
  • 1 tb Onion powder
  • 1 tb Dried thyme
  • 1 tb Dried oregano
  • 1 tb Hot paprika
  • 2 ts Black pepper
  • 2 ts White pepper
  • 1 ts Paprika


Combine all the ingredients and store in an airtight container.
To pan-blacken fish, chicken, or steaks, heat a heavy, dry skillet over high heat. Lightly brush the food with olive oil and thickly encrust it with Cajun spice. Pan-fry for 1 minutes per side or until cooked to taste.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 164
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