Cajun Spice - 5

Course : Cajun
Serves: 1
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2 tablespoons sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon hot paprika
2 teaspoons black pepper
2 teaspoons white pepper
1 teaspoon paprika

Preparation / Directions:

Combine all the ingredients and store in an airtight container. To pan-blacken fish, chicken, or steaks, heat a heavy, dry skillet over high heat. Lightly brush the food with olive oil and thickly encrust it with Cajun spice. Pan-fry for 1 minutes per side or until cooked to taste. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 164

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