How to Make Cajun Seasoning and It's Uses

Why spend money on expensive Cajun Seasonings. Save and make your own, it's so quick and easy.

Difficulty: Easy

Instructions

Things You'll Need:

• Measuring Spoons
• Seasonings

1. Many of the Cajun Seasonings are salty and some contain MSG.
   The term "Blackening" comes from the color of the crust that forms on the food when cooked in this manner.

2. TO MAKE CAJUN SEASONINGS, MIX TOGETHER:
   
   3TBS Hungarian Paprika
   1TBS Cayenne Pepper
   1Tsp White Pepper
   1Tsp Ground Black Pepper
   1Tsp Onion Powder
   1Tsp Garlic Powder
   1Tsp Dry Mustard, Colemans
   1Tsp Oregano
   1/2Tsp Thyme
   1Tsp Salt or No Salt, optional.

3. Keep Cajun Seasoning in an airtight container, a zip lock bag works good.
   Store in a cool dark place, not in the refrigerator.
   The seasoning should last at least 6 months.

4. 
    
   Dip the Filets in Butter

   CAJUN SEASONING RECIPE FOR BLACKENED FISH:
   Use salmon, red snapper, tuna, pompano, tile or redfish filets.
   Heat a cast iron skillet for at least 5 minutes until smoking hot.
   In a separate container melt 4oz butter.
   Dip the fish filets into the butter and sprinkle both sides with the Cajun Seasoning.
   Cook quickly in the hot skillet until both sides are crusty, being careful not to burn the fish.

Tips & Warnings

• Chicken, Beef, Pork and many more foods can be cooked using this method.
• Please read the WARNINGS to this article.
• This method of cooking can cause intense heat and smoke so
• PLEASE ONLY USE THIS METHOD OUTSIDE!!!!!

[chefbob]

on 9/14/2009 3Tsp = 1TBSP