| 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 Converted by MM_Buster v2.0l.
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