Monday Spice Collection (Part 3) - Cajun Spice Mix

After all that wonderful response I got from you guys on my previous herb and spice mixture entries, I am just more and more motivated to keep on writing this series (too bad I didnt give my sister a couple of more mixes as her wedding present)...
So here we go, after Herb De Provence and a simple but roasted Curry Powder, it is my pleasure to bring in something with a bit of a spice-kick. Even though my sister is not really keen on heat on her plate (I know, dont ask me why, but yes, we are sisters :), I decided to add a little bit of what I like to her spice collection. After all, she can only use a little bit at the time...

Cajun cuisine originates from the French-speaking Acadian or "Cajun" immigrants "deported" by the English from Acadia in Canada to the USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple.

The aromatic vegetables bell pepper, onion, and celery are called by some chefs the holy trinity of Cajun cuisine. Finely diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine — which blends finely diced onion, celery, and carrot. Characteristic seasoning include parsley, bay leaf, "onion tops" or scallions, and dried cayenne pepper.

(info from Wikipedia)

The following recipe is what I mostly use in cooking stews (thickened by flour) or as a marinade (diluted in wine):


CAJUN SPICE MIX:

spice ladder: ***

prep time: 10 minutes
makes: 1/2 cup

• 1 tsp black pepper
• 1 tsp mustard seeds (yellow)
  
• 1 tsp cumin seeds
• 2 tsp dried thyme
• 1 tsp oregano
  
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp chili powder
  
• 1 tsp paprika powder (strong or mild, I used smoked)

Mix all the ingredients in a small bowl. Keep in airtight container.

Here is what I do when cooking with Cajun:

1. as a marinade - mix a tablespoon of Cajun spice with chopped garlic and onions, process to a smooth paste. Add a splash of red wine and rub onto sliced meats, fish or veggies to marinade.


2. in stews - brown onions and garlic in oil, add the spices and some flour. Slowly add water and cook, until all the lumps dissolve. Add the veggies, bay leaf (very important in Cajun stews) or meats and cook until done.

And just for your (and my) illustration, here are some Cajun dining expressions.