One time, I was in the spice section of The Landmark Supermarket choosing herbs and spices to go with the herbed salt that I promised Alex. I started picking up jars of basil, oregano, sage…
Then, I changed my mind. Since I was going to make only a small batch of herbed salt that Alex could bring to the condo, I figured that I’d have a lot of leftover dried herbs and spices after the herbed salt was done, and with just Speedy and myself in the house six days a week, the dried herbs and spiced would probably go past their expiration dates before they were consumed. So, instead, I picked up a jar of Italian seasoning.
When I got home, I tasted the mix, tried it in a sauce and I was very unhappy. It just didn’t have the robust flavors that I was expecting. Perhaps, the proportion of the herbs was all wrong — for me, at least. And that made me decide — the next time I wanted a seasoning blend or a spice mix, I would make my own. I started with the first today. I made Cajun spice mix.
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 and 1/2 teaspoons dried oregano
- 1 and 1/2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 and 1/2 teaspoons cayenne powder (chili powder may be substituted)
- 1 and 1/2 teaspoons dried thyme
- 3 teaspoons sea salt or 1 and 1/2 teaspoons refined salt
- Stir everything together. And that's it.
- If, however, you want a Cajun spice mix powder, dump all the ingredients into a food processor and process until the desired texture is achieved.
- Keep the Cajun spice mix in a tightly covered jar. Store in a cool, dry place away from sunlight. It should keep for a month or so.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
So, how did I use my DIY Cajun spice mix?
I stirred a couple of tablespoonfuls of the Cajun spice mix in my basic white sauce and poured the sauce over fried fish fillet.