cajun spice blend

Recently, I held a contest for a pair of tickets to attend Winnipeg’s 10th Annual Mardi Gras party.  Along with that prize, a Cajun spice blend would be sent to a lucky à la Claude reader for sharing a Friday the 13th kitchen mishap moment… I’ve prepared the blend, sent it off and now you can see how I put it all together (along with a few ideas of what to use it with!).

Cajun Spice Blend

  • Servings: approx 1 cup
  • Difficulty: easy
  • Print
  • 5 tablespoons kosher salt
  • 2 tablespoons cayenne pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons sweet paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon onion powder

Preparation

  • Stir all ingredients in a small bowl to blend.
  • DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Now that you’ve put together a great, spicy Cajun blend… what to do with it?  Well, it will easily pair with most proteins.  Rub the blend on a whole chicken or pieces, sprinkled onto pork chops or rubbed into tenderloin, dredged over turkey legs (I’m salivating already!) – but easiest and quickest to execute… seafood.  Toss some peeled and deveined shrimp or some thick pieces of cod with the blend, place onto a baking dish and then under the broiler.

Here is another gallery of my two most current adventures with this spice blend: spatchcock chicken; roasted tomatoes and plump shrimp!

A spatchcock chicken is one that has the backbone removed and flattened before cooking.  The bird cooks very quickly and with equally crisped skin.  I decided to cook two birds this time around – the cooked meat is perfect for sandwiches or leftovers.  Using a pair of kitchen shears, I cut along both sides of the backbone to remove it.  With thumb-pressure on the outer breast, I pulled the thighs and legs outward to fully flatten the chickens.  A generous sprinkle and rub of the spice blend went on both birds and they lay on separate baking sheets.  I placed halved baby potatoes under one chicken which transformed the little fleshy nuggets into crispy skins with soft, pillowy centers.  The three of us devoured what should have fed a family of 5!

A few days later, faced with the decision to make a quick dinner, I tossed some peeled shrimp with the spice blend and added some grape tomatoes before the pan went under the broiler.  I really enjoy slightly roasted tomatoes – the taste brings me back to old England with their full English breakfasts.  A side of creamy polenta – the perfect foil to whatever you’d like to blend into it or rather have on hand!  I think I had some cheese leftover from an entertaining board.

The spice blend is not for the faint of heart – nor should one expect any less with something named Cajun!

5 thoughts on “cajun spice blend

  1. Hi Claude. I’m doing the spice chicken for dinner tonight. A couple of questions   1 Do you cover the pan and then take lid off to brown?  2 About how long, I know it depends on the size but if you could give me an idea?  Will let you know how it turns out. Thanks. >>>Janet<<<

    Liked by 1 person

    • Hi Janet!

      I just put the spatchcock chicken over halved baby potatoes directly on a baking sheet. Cooked it uncovered for about 45 mins at 375F. The potatoes get nice and crispy and so full of flavour from the chicken juices. I make sure to try and flatten the chicken as much as possible to help it cook evenly. Hope this helps! I look forward to hearing how it all worked out for you.

      Thanks for the comment and questions! Claude

      Like

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