Cajun spice rub. A kick of seasoning from Louisiana, salt-free so you may add your individual salt individually.
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Impressed by loyal reader Jason,who requested about spice rubs…
I hate shopping for spice blends from the shop. It is not that they are not good;a few of them are nice. It is not that they do not work. Spice blends are a fast manner so as to add a punch of taste. It is that spice blends are all salt.
Test the label –retailer purchased spice blends at all times have salt as the primary ingredient. Meaning salt is the most typical ingredient within the jar. Salt,which sells for sixty-nine cents a pound (or three bucks a pound when you purchase fancy Kosher salt like me.) Spice blends promote for 3 bucks an oz,if no more. I can perceive why the spice firms do it –individuals need the blends,and so they could make some huge cash that manner.
There are exceptions,after all:blends that do not have any salt embrace chili powder,herbes de provence,curry powder,and italian seasoning. However,I at all times test the label –if salt is the primary or second ingredient,I am paying spice costs for salt. And,clearly,that bothers me.
The opposite drawback is spice blends with salt in them make it laborious to season meals correctly. In case you use brines as typically as I do,you may’t use store-bought spice blends with out over salting the meals.
OK,rant over. I often throw collectively my spice blends,from my spice cupboard,in small portions. However I make Cajun seasoning in large batches,so I at all times have it at hand.
I have been a fan of Cajun seasoning ever since I heard my first “BAM!”from Emeril,over ten years in the past. Again then,there was no selection –if I wished Emeril’s essence seasoning,I needed to make my very own. When Emeril began promoting his line of spice blends within the grocery retailer,I assumed my work was over. That is how I came upon about salt in spice blends –I flipped the jar over,to see if it matched the recipe I used,and noticed salt listed as the primary ingredient. Oh,nicely,again to mixing my very own.
Cajun Rub Substances
- ½ cup paprika
- ½ cup garlic powder
- ¼ cup onion powder
- ¼ cup contemporary floor black pepper
- ¼ cup dried oregano
- ¼ cup dried thyme
- 2 tablespoons cayenne pepper
Step-by-Step Course of
Combine up the mix
Mix all of the substances in a big bowl,and stir till fully combined,breaking apart any clumps of spices together with your fingers. Retailer in a sealed container for as much as six months.
Useful Ideas
- How a lot does this make?This recipe makes about 2 cups of spice mix,which lasts me for months. You possibly can scale up or down relying on how a lot you want.
- Kick it up a notch:If you wish to kick it up a notch (BAM!) improve the cayenne to ¼ cup. And stand again,it’ll be HOT.
- Smoke and warmth:Substitute smoked paprika for the common paprika.
Tailored From:Emeril Lagasse, Louisiana Actual and Rustic
Particular Due to:Dan Koontz for crystallizing my ideas about spices with is Ten Tricks to Save Cash on Spices [CasualKitchen.blogspot.com]
Cajun Spice Rub Recipe
Whole Time:10 minutes
Yield:2 cups1x
Description
Cajun spice rub. A kick of seasoning from Louisiana,salt-free so you may add your individual salt individually.
- ½ cuppaprika
- ½ cupgarlic powder
- ¼ cuponion powder
- ¼ cupcontemporary floor black pepper
- ¼ cupdried oregano
- ¼ cupdried thyme
- 2 tablespoonscayenne pepper
Directions
- Combine up the mix:Mix all of the substances in a big bowl,and stir till fully combined. Retailer in a sealed container for as much as six months.
- Prep Time:10 minutes
- Prepare dinner Time:0 minutes
- Class:Constructing Blocks
- Methodology:Combine
- Delicacies:American
What do you assume?
Questions? Different concepts? Go away them within the feedback part under.
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