*  Exported from  MasterCook  *
                         Cajun Seasoning (American)
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    fat clove garlic
      1/2  small         onion
    1      tsp           paprika
      1/2  tsp           ground black pepper
      1/2  tsp           ground cumin
      1/2  tsp           mustard powder
      1/2  tsp           cayenne
    1      tsp           dried thyme
    1      tsp           dried oregano
    1      tsp           salt
 Crush the garlic and onion in a mortar, and mix all the ingredients together.
 Cajun and creole cooking from Louisiana have spread throughout  the States and 
 abroad in recent years. Chilies, aromatic herbs,  mustard and cumin are the 
 main flavorings. Commercial blends  tend to include onion and garlic powder, 
 which I find have a  decidedly chemical taste, so it is best to use fresh 
 onion and garlic.  This mixture is rubbed into meat or fish to be roasted or 
 grilled, or  is used to season gumbos (the local stews) and jambalayas (rice  
 dishes). As variations, dried sage, basil or fennel can be used instead  of 
 the thyme and oregano. 
 Source: Jill Norman “The Complete Book of Spices”   Viking Studio Books, 1991  
    ISBN 0-670-83437-8
 The book is lavishly illustrated with full color photographs of the herbs and 
 spices- whole, mixed, ground.
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