Title: Cajun seasoning (american)
 Categories: Mixes and, Spices
      Yield: 1 Servings
 
      1    Fat clove garlic
    1/2 sm Onion
      1 ts Paprika
    1/2 ts Ground black pepper
    1/2 ts Ground cumin
    1/2 ts Mustard powder
    1/2 ts Cayenne
      1 ts Dried thyme
      1 ts Dried oregano
      1 ts 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.