Cajun spice mix #2
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Cajun spice mix #2
  Spices    Cajun  
Last updated 6/12/2012 12:42:32 AM. Recipe ID 1553. Report a problem with this recipe.
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      Title: Cajun spice mix #2
 Categories: Spices
      Yield: 1 Servings
 
 
  2 Tablespoons Red Pepper 1 Tablespoon Black Pepper 1 Tablespoon White
  Pepper 1 Tablespoon Thyme 1 1/2 Teaspoon Garlic Powder 1 1/2 Teaspoon
  Onion Powder 1
      1/2    Teaspoon Seasoned salt
  
  Mix peppers, herbs and spices, store in an air tight container.
  
  Spice is great on most all meats; including pork chops and steaks;
  chicken and seafoods.  The food to be blackened should be moistened
  on both sides with butter or margarine. Then coated with the spice
  mix. The coated meat should then be cooked in a white hot cast iron
  skillet on both sides until degree of wellness is reached and spice
  looks like a black crust. Shrimp should be peeled, leaving only the
  tails on. Foods my also be cooked on very hot grill. Always cook in
  well ventilated area, as mixture may smoke alot.  Amount of coating
  is to taste. This is a very spicy mix. Start lite and work your way
  up.
  
  Blackened shrimp makes for great appetizer along with a good cocktail
  sauce.  Shrimp need to be attened continually while cooking as it only
  requires a couple minutes each side.
  
  by Teresa Erickson
 




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Recipe ID 1553 (Apr 03, 2005)

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