| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Cajun, Rubs and sp |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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