CAJUN SEASONING

In a large bowl or food processor, combine

  • 1/4 cup dried oregano
  • 1/4 cup dried thyme
  • 1/4 cup dried basil
  • 1/3 cup dried onion granules
  • 1/4 cup dried garlic granules
  • 2 tablespoons cayenne
  • 2 tablespoons freshly ground black pepper
  • 3-4 tablespoons salt
  • 1 tablespoon ground white pepper
  • 2 tablespoons paprika (optional)

Pour into an empty dried herb container that has a top with large holes for sprinkling. Store with a tight lid in a cool dry location.

Variations

Adjust any of the seasonings to your taste. You may want more salt and less pepper. White pepper can be omitted, if you do not have any.

Uses

Sprinkle on fresh fish to be grilled, such as tuna or swordfish. Grill the fish covered. For swordfish, add mushrooms to the grill under the lid to help steam the fish. Serve with tartar sauce.

Sprinkle on catfish and fry in 1/2 cup melted butter at fairly high heat, about 3 minutes on each side until blackened - longer if the fish is very thick.

Add small amount to vinaigrette salad dressing, if it comes out too bland. This seasoning can be used in marinades or any recipe that calls for salt and pepper or seasoned salt. You can sprinkle a tiny amount on popcorn, but a little goes a long way!