Cajun Seasoning Mix
Like it spicy and full of flavour? This seasoning mix has been shared with us by Andrea Lee from Forking Foodie. It's perfect if you want to add a tasty kick the next time you grill, fry or barbeque some chicken, pork or salmon... or indeed anything else you fancy! It's a great way to avoid the expensive over-salty commercial spice mixes. The recipe below is for a delicious Cajun spice mix, which you can then add to the chicken breast and grill. Pair with the Tasty Coleslaw for a great lunch option.
Recipe Tester Feedback: "This is a great spice mix and would be very versatile across several different meats. Had just the right amount of ‘kick'. This would never have been achievable without my mixer – homemade spices are awesome!" - Mandi
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 5 minutes
Makes 1 cup of spice mix
Can be frozen
- cumin - 1 Tbsp, seeds
- fresh coriander - 1 Tbsp, seeds
- fresh fennel - 1 Tbsp, seeds
- peppercorns - 1 Tbsp, black
- onion - 1 Tbsp, granules or powder (not salt)
- garlic granules - 1/2 Tbsp, or powder (not salt)
- paprika - 1 Tbsp, mild or sweet
- paprika - 1/2 Tbsp, smoked
- mustard powder - 1 Tbsp
- dried oregano - 1 Tbsp
- celery salt - 1 Tbsp
- dried thyme - 1 Tbsp
- cayenne pepper - 1 tsp, or hot chilli powder (pure) or crushed dried chillies / flakes, to taste
- Take a small dry pan over medium heat and gently dry roast the cumin seeds (1 Tbsp), coriander seeds (1 Tbsp) and fennel seeds (1 Tbsp) over a low heat until they become fragrant. (See Notes.)
- Keep them moving so they don't burn – it will only take a couple of minutes.
- Remove immediately and leave to cool.
- After dry roasting, add the cooled seeds to the bowl along with peppercorns (1 Tbsp), onion granules (1 Tbsp), garlic granules (1/2 Tbsp), mild or sweet paprika (1 Tbsp), smoked paprika (1/2 Tbsp), mustard powder (1 Tbsp), oregano (1 Tbsp), celery salt (1 Tbsp), dried thyme (1 Tbsp) and cayenne pepper (1 tsp) to the bowl. (See Notes.) Place a piece of paper towel between the lid and the measuring cap to stop the powder escaping the bowl. Mix Speed 10 / 20 seconds.
- Check everything is ground evenly and repeat if necessary.
- Season your meat, poultry or fish with the same amount of salt you would usually use.
- Gently and evenly scatter over the Cajun spice to taste (you can see how much Andrea uses from the photo of the chicken – she likes to put it on both sides). You will probably find you want about a level teaspoon per serving, but maybe try less to start with so you don't find it too spicy.
- You can dry roast the whole spices in your mixer, but it takes longer to do with more of a risk of the seeds burning with small quantities if the blades aren't moving them around enough. It's quicker and easier in a small pan.
- Reserve the dried oregano and thyme and stir in after grinding the spices if you prefer them not powdered.