Jim echols' cajun spice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Onion powder |
| 1 | teaspoon | Cayenne powder |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Crushed chilies |
| 1 | teaspoon | Ginger powder |
| ¾ | teaspoon | White pepper |
| ¾ | teaspoon | Black pepper |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Oregano |
Directions
Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03)