If I cook today it will be inside ( rain - what else! )
I thought I would post some seasoning mix recipes that Willard has sent me.
If you have any good recipes that you have made (time tested) send them to me.
I'll look them over and post them. Just make sure the ingredients are clear and the directions are easy to understand and follow.
Old family recipes (Grandma - Grandpa)
Your recipes
They can be anything, (main course - veggies - dessert - cakes - pies - etc)
So here are some more recipes that come out of Louisiana.
Enjoy!!!
Macdaddy
Cajun Boil
Book: Louisiana
Chapter: Seasonings
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'spices. 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.
Cajun Butter
Book: Louisiana
Chapter: Seasonings
2 Tbsp butter
1/4 tsp chili powder (Gebhart's)
1/4 tsp freshly cracked black pepper
1/8 tsp ground red cayenne pepper
1/8 tsp garlic powder
1 tsp cornstarch (or arrowroot)
1/4 cup chicken broth
Stir together butter and spices. Cook 1 minute (med heat). Stir
in cornstarch & chicken broth. Cook until bubbly. Serve warm over
cooked corn on the cob or other vegetables.
Cajun Seasoning
Book: Louisiana
Chapter: Seasonings
1 box salt
3 tablespoons black pepper
2 tablespoons garlic powder
1 teaspoon onion powder
1 teaspoon nutmeg
2 tablespoons dried parsley
4 tablespoons cayenne pepper
2 tablespoons chili powder
Combine all ingredients; store in an airtight container.
Cajun Spice Blend & Cajun Sauce
Book: Louisiana
Chapter: Seasonings
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
CAJUN SAUCE
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.
Creole Seasoning Blend
Book: Louisiana
Chapter: Seasonings
Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
1 teaspoon cayenne 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.
Dry Rub
Book: Louisiana
Chapter: Seasonings
3/4 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons coarse salt
2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
Mix brown sugar, paprika, coarse salt,
Black pepper, onion powder and cayenne
pepper in small bowl for dry rub.
Store at room temperature.
This dry rub is excellent on ribs, chicken
or even steaks and pork roast. Rub on
meat and refrigerate over night
before grilling or smoking.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
Book: Louisiana
Chapter: Seasonings
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
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