I have an aversion to store bought, pre-packaged, industrially produced anything when it comes to food. There are exceptions of course. Accept no substitute for American cheese on a classic cheese burger or your classic American breakfast sandwich. Perhaps a long rant on that subject later. For now, Cajun seasoning. Too often, you will buy a seasoning, use it once, and it will migrate slowly to the furthest corner of your spice cupboard to die. Seasonings have a shelf life and most people already have the requisite spices to make any spice mixture the store has to offer. The benefits of this approach are three-fold. First, your primary spices get used up before they go bad. Second, you don’t spend an exorbitant amount of money for a pre-made spice mix that you use once, only for it to clutter up your spice cabinet until it loses its flavor and gets thrown away. The third, final, and perhaps most important, benefit is that it tastes better to make them yourself. You can tailor the spice mix to your specific taste and gain a better understanding of the individual flavors, what they contribute, and other potential combinations.
This recipe will be written in such a way that you can make as much or as little as you like. Your parts could be in teaspoons or cups depending on your need.
2 parts salt
2 parts paprika
2 parts garlic powder
1 part oregano
1 part thyme
1 part onion powder
1 part cayenne (less or more if you prefer)
1 part black pepper
Put the ingredients in a bowl and mix well. Done!
This is a great multi-purpose seasoning for meat, poultry, fish and vegetables. Salmon for example. Simply heat a pan over medium-medium high heat, add oil, season fish liberally on both sides. Place fish in the heated pan skin side down. Cook for 8-10 minutes turn and cook for another 2-3 minutes. Eat it. The skin is wonderfully crispy and is delicious to eat.
Similarly, you could do chicken or beef. With boneless chicken thighs, follow the same steps except you cook each side for 8 to 10 minutes. With a 1-inch steak, you time it for about 5 minutes per side for medium rare. Also, see brussels sprouts recipe as a vegetable option. Any of these protein options are great on top of the sprouts.
Donate to Canaan Mountain Herald