For Super Bowl, I tested a Crab Stuffed Jalapeno Pepper recipe. It’s warm and yummy. I’ll post the recipe next Monday. I had a little bump in the road along the way in my testing.
I was starting to make the recipe when I read I needed Cajun spice mix. Oops, I had bought the jalapenos, the crab, the cheese, … But I had neglected to get Cajun spice.
So, I googled and found this lovely recipe at Epicurious. I am so, so happy with this mix. Suzi took a taste, grabbed for water, and said, “Hot. Good.”
This mix is quite salty – perhaps because when I made it I used onion salt and not onion powder. Yes, I had forgotten to buy the Cajun spice mix and I did not have onion powder. But I did have onion salt, and it seems to have worked fine.
The next day, I went to the market and bought a bottle of Cajun spice mix. We have a lovely local market and then get their “own brand” of spices in bottles with their names on the label. I taste-tested. The store brand was nice. It was not, not in any way, close to my homemade version. Homemade is brighter, snappier, and, yes, saltier.
Since this mix can last for a month, it’s going to be multitasked. It is a great substitute for salt, adding punch to any dish. On a baked potato, it’ll make that potato levitate.
When you use this, do have a beer nearby. You’ll want it. Suzi went for beer after the water.
Home Made Cajun Spice Mix
Yield: about a cup
- 5 tablespoons kosher salt
- 2 tablespoons cayenne pepper
- 2 tablespoons garlic powder
- 2 tablespoons sweet paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon freshly ground black pepper
1 tablespoon onion powder [or onion salt]
Stir all the ingredients in a small bowl to blend. This can be made up to a month ahead. Store in an airtight container at room temperature.
Photo Information [Top]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑320
Photo Information [Bottom]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑400