Jim Echols' Cajun Spice

Course : Mixes
Serves: 6
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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
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano

Preparation / 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 sautéed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03)

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