Recipe - Cajun Seasoning (American)

1 Fat clove garlic
One half small Onion
1 teaspoon Paprika
One half teaspoon Ground black pepper
One half teaspoon Ground cumin
One half teaspoon Mustard powder
One half teaspoon Cayenne
1 teaspoon Dried thyme
1 teaspoon Dried oregano
1 teaspoon Salt

Crush the garlic and onion in a mortar, and mix all the ingredients
together.

Cajun and creole cooking from Louisiana have spread throughout the States
and abroad in recent years. Chilies, aromatic herbs, mustard and cumin are
the main flavorings. Commercial blends tend to include onion and garlic
powder, which I find have a decidedly chemical taste, so it is best to use
fresh onion and garlic. This mixture is rubbed into meat or fish to be
roasted or grilled, or is used to season gumbos (the local stews) and
jambalayas (rice dishes). As variations, dried sage, basil or fennel can be
used instead of the thyme and oregano.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0670834378 The book is lavishly illustrated with full color
photographs of the herbs and spices whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MCRecipe Digest V1 #619
by "Mary Spyridakis" MSpork@msn.com on May 23, 97