This blend of seasoning dated back to the 18th century when the Cajun–Acadians who were deported from Acadia to Louisiana. They incorporated West African, French and Spanish cooking techniques into their original cuisine which makes it unique.
My version of Cajun seasoning is not traditional; I added a few twists to enhance the flavors. I also heard that there are actually 2 types of Cajun seasoning? I am not sure if I am right. The other is more of a rub to act as a searing coat for meat. Maybe it is about time I explore more traditional American cuisine. Agree?
Ingredients:
(Make 1/2 Cup)
Black Peppercorns, 1 TBSP
White Peppercorns, 1 TBSP
Dried Mushroom, 1
De Arbol, 3
Smoked Paprika, 2.5 TSP
Cayenne, 1 TSP
Smoked Sea Salt, 2 TSP
Garlic Powder, 2 TSP
Onion Powder, 1 TSP
Dried Oregano, 1 TSP
Dried Thyme, 1 TSP
Equipment:
Cast Iron Skillet / Pan
Spice Grinder
Directions:
In a skillet over medium heat, add black peppercorns, white peppercorns, dried mushroom and de arbol.
Toast lightly until aromatic.
Transfer into a spice grinder.
Blitz until powder forms.
Add in the rest of the ingredients.
Give it a few pulses to combine well.
Transfer into a sterilized mason jar.
Cover tightly and store in a dry cool place. I like to keep the spices in the freezer.