However, one of the spices requested in the dish wasn't something I had. Cajun Seasoning.
Sometimes I will just omit an ingredient in a recipe, if I don't have it, don't think we'll like it, or I don't think it's necessary. This one seemed too crucial to the shrimp recipe, and I wasn't willing to omit it.
Luckily, cajun seasoning is just a mix of other spices, so you can easily make your own and keep it in a jar or ziploc sack for future. Below is the recipe I used and liked, with one change...
The original recipe was too salty for me, so I've cut back on the salt from 3/4 cup to 1/3 cup. If you make the original version, I recommend omitting any other salt requested in the main recipe you are using the seasoning for.
Cajun Seasoning
adapted slightly from Allrecipes
1/3 cup salt
1/4 cup ground cayenne pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder
Mix everything together in a jar or ziploc sack. Seal tightly and shake to mix before using.
Guten appetit!
2 comments:
Thanks! I just used cajun seasoning in my quick alfredo sauce yesterday (soon to be posted) and was thinking it was way too salty! I was going to come up with my own, but you saved me some time. Thank you!
Shrimp etouffee, a traditional La stew of shrimp or craw fish provided over grain. Thanks for sharing Cajun Seasoning
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