1 tablespoon paprika
3/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
dash cumin

1/4 Cup cane syrup
1/4 Cup ketchup
1/4 Cup vinegar
1/4 Cup Creole mustard
1/4 Cup Worcestershire sauce
1 teaspoon cayenne pepper

Mix everything well. Store it in the refrigerator.

1 Tablespoon sweet paprika
1 teaspoon salt (more or less to taste)
1 teaspoon onion powder
1 to 1-1/2 teaspoons cayenne pepper
1-1/2 teaspoons black pepper
1/2 teaspoon thyme leaves
1/2 teaspoon dried oregano

5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder

Mix together and store in an air-tight container.

4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
Salt and cayenne pepper (or liquid hot sauce) to taste

Combine all dry ingredients thoroughly. Place in a square of muslin or cheesecloth and tie securely with string, like a large sachet d'ipices. Add salt and cayenne or hot sauce to taste. When water for seafood is boiling, add the bag and boil for several minutes, until the boiling liquid is tinted and seasoned, then add shellfish and cook until done, depending on what you're using.

Yield: Enough crab boil seasoning for 5 pounds of seafood, sausages and vegetables (corn on the cob, red potatoes and whole small onions). You can add whatever you like. the potatoes are the best. Zatarain's Crab Boil is the best ready-mixed seasonings. Just add whatever seafood, meat and vegetables you like.

1/2 cup olive oil
2 cloves of garlic, crushed
1 teaspoon leaf thyme
1/2 ground hot red pepper
1/2 teaspoon black pepper
1/4 cup vinegar
1 teaspoon leaf oregano
1 teaspoon salt
1/2 teaspoon paprika

Combine all ingredients in jar with tight fitting cover. Shake vigorously until well blended.

3 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon oregano
1 Tablespoon thyme

Combine all ingredients thoroughly. Store in an airtight jar. Use like you would salt. This is delicious on meat, chicken, seafood, in casseroles, or vegetables. Makes about 2/3 cup.

If you are watching your salt, just omit the salt from this recipe.

1 tablespoon paprika
2-1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (cayenne)
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Mix all ingredients well. This seasoning is fantastic when used on not only fish, but chicken and steak as well. Dip the meats in melted butter and then into this mix before cooking.

1/2 pound salt
1/2 ounces Chili powder
1-1/4 ounces whole black pepper
1/3 ounces whole white pepper
3/4 ounces granulated onion
1-1/4 ounces granulated garlic
2/3 ounce paprika
3/4 ounce cumin
2/3 ounce fennel
1/2 ounce celery seed
1/3 ounce dried thyme

Place all ingredients into blender. mix until even consistency.

To blacken meat with this, mix into a 'paste' with clarified butter, or olive oil. coat meat with paste and place on VERY hot cooking surface.

1 box salt
3 Tablespoons black pepper
2 Tablespoons garlic powder
1 teaspoon onion powder
1 teaspoon nutmeg
2 Tablespoons parsley flakes (crunched)
4 Tablespoons red pepper (ground) (cayenne)
2 Tablespoons chili powder

Combine all ingredients; store in an airtight container.

1/4 Teaspoon black pepper
1/4 Teaspoon white pepper
1/4 Teaspoon red(cayenne) pepper
1/4 Teaspoon garlic powder
1/4 Teaspoon paprika
1/4 Teaspoon salt

2 Tablespoons margarine
2 Tablespoons flour
1 Cup milk
3/4 Teaspoon spice blend

Make a standard white sauce from the flour, margarine and milk. Stir in the spice.

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2-1/2 tablespoons dried oregano
2-1/2 tablespoons dried thyme

Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.

1 cup Dijon mustard
2-1/4 cups mayonnaise
1-1/2 teaspoon white pepper, fine grind
3/4 teaspoon cayenne pepper
3/4 teaspoon Tabasco Sauce or equivalent
1-1/2 teaspoons Worcestershire sauce

Mix all ingredients well.

4 tablespoons salt or less
4 tablespoons onion powder
4 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons sweet paprika

Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl.

2-1/2 tablespoons. paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne powder
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme

Combine ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup.

This is a fairly basic seasoning mix. If you want to make it hotter, decrease the amount of paprika and increase the amount of cayenne. I wouldn't mess with the black pepper amount, however, since that will change the texture and color of the powder mix.

1 Tablespoon salt
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 t paprika
1-1/4 teaspoons dried thyme
1 teaspoon red pepper
3/4 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon ground bay leaves
1/4 teaspoon chili powder

Combine all ingredients; store in an airtight container. Use with seafood, chicken, beef, or vegetables. Yield: 1/4 cup.

2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

EMERIL'S SPICE MIXES

Recipes courtesy of Emeril Lagasse From the web site www.foodtv.com

2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup.

NOTE: Double it since it goes so fast and you already have everything out.

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

1/2 cup Paprika
2 tablespoons Cayenne Pepper
1-1/2 tablespoons Garlic Powder
1/2 teaspoon Black Pepper
1/4 teaspoon Salt
1/2 teaspoon Basil
1/2 teaspoon Tarragon
1/2 teaspoon Thyme Leaves (ground)

Boy this is a tough one so please pay close attention:.....Mix all ingredients in a bowl. Store spice in a jar with a lid. Use seasoning to taste...for any recipe that calls for a Cajun Seasoning.

1/2 Cup soft butter (not oleo)
1/2 Cup honey
1/2 Cup whipping cream
1 teaspoon vanilla

Cream butter and honey. Add cream a little at a time. Beat until fluffy. Add vanilla. Serve on breakfast breads such as pancakes or Pain Perdu.

Roux is the basic ingredient many recipes here at Great Cajun Cooking. Roux is an equal mixture of oil and flour used to thicken sauces and gravies. It has a unique flavor all it's own, a good roux is ESSENTIAL in most Cajun recipes.

1 cup of all-purpose flour
1 cup of cooking oil

Heat the oil in a heavy, thick pot or skillet (cast iron is best). Add flour and stir constantly over a low heat until dark brown. It is VERY important to constantly stir. If you stop for even a few seconds your roux will burn and you will have to throw it out and start again.

NOTE: Roux is extremely hot. Be extra careful not to get any on you as it can give you a burn you won't forget! If you are not brave enough to make your own, send us email to find out where you can get pre-made roux.

2 egg yolks
1 teaspoon salt
1 garlic clove, minced
1/2 cup green onions, chopped fine
4 Shots Tabasco sauce
juice of 1/2 lemon
2 cups high-grade vegetable oil

Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups.

1 stick unsalted butter
2 teaspoons fresh squeezed lemon juice
salt and pepper to taste
1 Tablespoon minced fresh parsley

Melt the butter over the lowest possible heat. Remove from heat and let stand for 2 minutes. When the solids have settled to the bottom, skim off the butter from the top. Strain into another saucepan. Cook very slowly until the clarified butter is light brown. Add the remaining ingredients. Stir well and serve right away.

1 small onion, chopped fine
1 Cup Chardonnay
1 Tablespoon butter
1 Tablespoon flour
1 Cup stock (fish or chicken)
1/4 Cup mushrooms, chopped fine
1 small green pepper, chopped fine
2 cloves garlic, minced
1/2 Cup butter, chopped into pieces about 1 Tablespoon each

Cook the Chardonnay and the onion together over a low fire until the wine reduces and the onion is very soft and transparent. Melt the 1 Tablespoon of butter in another heavy sauce pan over medium heat. Add the flour and whisk until blended. Add the stock a little at a time, whisking constantly until blended and thickened. Add the mushrooms, green pepper and garlic. Smother down until the vegetables are soft. Remove from heat and add the 1/2 cup of butter in pieces until melted. Add to the Chardonnay (which should now be like a glaze) mixture. Blend well over very low heat. Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.

1 Cup mayonnaise
1 Tablespoon dill pickle, minced
1 teaspoon Worcestershire
2 teaspoons brown mustard
1 small onion, minced
1 clove garlic, minced
1 small green pepper, minced
1 Tablespoon parsley, minced

Mix well. Good with shrimp or crawfish.

First you make a Roux" -- this phrase is repeated in almost all Creole and Cajun recipes. A Roux is a mixture of fat and flour, cooked together until the flour has turned an even, nut-brown color. It is important that the Roux be cooked in a heavy pot, slowly and evenly. If the flour is burned, it will not thicken the sauce. It will also impart an unpleasant taste.

Accepted methods of making a Roux call for equal parts of flour and fat (oil, bacon grease, shortening, butter, or margarine). For an ordinary sauce (such as gumbo, daube, grillades, etc.) bacon grease or oil is used. For more delicately flavored dishes (poultry, fish, and eggs), butter or margarine is usually preferred.

In a heavy sauce pan, melt the butter, or slightly heat the oil, over low heat. Stir in the flour. Cook over low heat, stirring constantly, until a rich brown Roux is formed (about 20 to 25 minutes).

Roux may be made ahead and refrigerated or frozen, tightly covered, for long periods of time.

1/4 cup mustard seed
2 Tablespoons peppercorns
2 Tablespoons hot red pepper flakes
6 bay leaves
1 Tablespoon celery seed
1 Tablespoon coriander seed
1 Tablespoon ground ginger
1/4 teaspoon ground mace
1/4 cup salt

Combine all but salt in blender. Blend until fine. Add salt and blend just until mixed. Store in a capped jar.

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon black pepper

Combine all ingredients thoroughly.

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