Cajun Essence Spice Blend
The cuisine of Louisiana in the United States has heavy Spanish, French, African and native Indian influences. The Cajun and Creole cooks use a paprika based spice blend with a big dose of cayenne that brings the heat to the gumbos and étouffées that are so central to the cuisine. This is our rendition of that spice blend.
Ingredients
Macronutrients
per tablespoon
Micronutrients
per tablespoon
Step 1
Thoroughly combine all ground ingredients and store in a tightly sealed container.
Step 2
The ingredient quantity and unit of measure assume ground spices and ground dried herbs. For the best results use whole seeds and pods. Toast them in a dry skillet for about 5 minutes until they start omitting their beautiful aromas. Then grind them in a spice mill. If using seeds or pods increase the volume (tablespoon or teaspoon) by 1/3. So for example if the recipe calls for 1 tbsp of ground sesame, use 1 1/3 tablespoons (1 tbsp plus 1 tsp) of sesame seeds. You can then combine all the seeds and pods and grind them together. Alternatively, grind the spices individually and then measure the ground product according to amount indicated above.
Notes and Tips
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