For years I have been cooking Louisiana-style food, thanks to a friend who gifted us a cookbook. So much so that over time I have developed my own seasoning mix that I use for much more than just Cajun and Creole cooking.
I use it in both my Chicken Quesadillas and Seafood chowder recipes as a seasoning blend.
It also works well as a simple seasoning blend on top of baked fish. To prepare, lightly oil a baking sheet, put you fish fillets on to the sheet, and sprinkle about 2.5 ml (1/4 tsp) of the seasoning mix on each fillet. I have used it on rainbow trout, salmon, haddock, and cod. It makes a simple way to put a weeknight meal together that tastes special yet is not labour-intensive.
- 15 ml (1 Tbsp) paprika
- 7.5 ml (1½ tsp) salt
- 5 ml (1 tsp) black pepper
- 5 ml (1 tsp) cayenne
- 2.5 ml (1/2 tsp) white pepper
- 2.5 ml (1/2 tsp) onion powder
- 2.5 ml (1/2 tsp) garlic powder
- 2.5 ml (1/2 tsp) dry mustard
- 2.5 ml (1/2 tsp) oregano
- 2.5 ml (1/2 tsp) thyme
- Mix together.
- Place in a sealable container or spice bottle.