CAJUN SEASONING

By grinder

Ingredients

• 2 parts onion powder
• 2 parts garlic powder
• 2 parts dried oregano leaves
• 2 parts dried sweet basil
• 1 part dried thyme leaves
• 1 part black pepper
• 1 part white pepper
• 1 part cayenne pepper
• 5 part sweet paprika

Preparation

Step 1

"Parts" can be any volume measure you want, from teaspoons to buckets. It depends on how much product you want to wind up with. We normally use cups when we're making a batch. Mix well. Bottle and seal tightly. Store sealed in a cool, dry spot. This is the "White Oak Bayou Blend" that we send out to friends for Christmas gifts.

NOTES:
There's no salt or filler in this blend. A little goes a long way so cut back a bit if you're used to cooking with commercial cajun spice mixes. They're about 50% salt. Use good fresh spices. Don't skimp on the "bargain row" stuff. Spend a few bucks at a good spice merchant like Penzey's. You'll taste the difference.