Thursday, June 14, 2012

Cajun Seasoning

The word “Cajun” originates from the term “les Acadians,” which was used to describe French colonists who settled in the Acadia region of Canada which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia. With the British Conquest of Acadia in the early 1700s, the Acadians were forcibly removed from their home in what become known as Le Grand Derangement, or the Great Upheaval. Many Acadians eventually settled in the swampy region of Louisiana that is today known as Acadiana. (source)
Cajun cooking is a combination of French and Southern cuisines, and is a robust, country-style cooking (can be called a rustic cuisine).
Composed of many different spices, Cajun seasoning is a complex blend of spicy, earthy, pungent, and grassy. Cajun seasoning is used heavily in gumbo, jambalaya and blackened fish dishes, as well as for spicing up boiled shrimp and crawfish, French fries and sauces. You will find most of these in your pantry. I strongly recommend making this during the BBQ season. You can use it as a spice rub for chicken and fish.

Ingredients: (Yield: about 3/4 cup)
3 tbsp sweet smoky paprika
1 tbsp cayenne pepper
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp roasted cumin seed powder
1 tbsp roasted coriander seed powder
  1. Combine all ingredients thoroughly and store in an airtight jar or container.

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