| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Cajun, Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Paprika |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Ginger powder |
| 3/4 |
ts |
Black pepper |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Salt |
| 1 |
ts |
Cayenne powder |
| 1 |
ts |
Crushed chilies |
| 3/4 |
ts |
White pepper |
| 1/2 |
ts |
Thyme |
INSTRUCTIONS
Mix all ingredients together in a small bowl. Store in an
airtight container.
Terry says, "One of the guides, Jim Echols, gave me this recipe.
I would prepare monster-sized batches of it for him and the other
guides to use in preparing blackened (cajun) trout. -- A special
surprise for guests at shore lunches. Also try it in hamburgers,
on sauteed chicken or turkey, and on popcorn.
From Calgary Herald, by Terry Bullick (89.05.03)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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