A Tony Chachere’s Knock-off

Happy Mardi Gras!!!

While I’m not Catholic, I am a lover of all things New Orleans- related (and I happen to be a native of Mobile, Alabama, the original home of Mardi Gras in America — little known fact).   :)

I took this picture on a trip to NOLA.

Growing up on the Gulf Coast, I enjoyed many fabulous and unique types of cuisine, including Cajun food.  And I love Cajun food.  So today I wanted to bring you the recipe for a cheap, easy, and excellent addition to most any kind of food: Cajun seasoning (this is a Tony Chachere’s knock-off, in case you had your suspicions).

See what I did there?  Mardi Gras… New Orleans…great food…Cajun food… Cajun seasoning.  It’s a tangled and slightly opportunistic web of blog topics, so try to stay with me.

This seasoning is great on seafood, steak, chicken, sautéed vegetables, as a part of pasta sauce, and… the list goes on.  It already has salt in it, so it saves you a few extra prep steps (my favorite thing to do is sprinkle it on both sides of a catfish or tilapia filet — so good).

Here’s how to make it…

Combine the following in a bowl:

  • 1 T salt
  • 1 1/2 T cayenne pepper
  • 2  T paprika
  • 2 T garlic powder
  • 1 T onion powder
  • 1 T black pepper
  • 1 T celery seed
  • 1 T oregano
  • 1 T thyme
Put in a jar and shake or lightly whisk in a bowl until the cayenne pepper (all the red stuff) is evenly distributed.  That’s it!
In this particular recipe I used dried spices and herbs, but if you have the fresh stuff, use those by all means — just remember the 1 to 3 ratio: 1 teaspoon of dried seasonings to 3 teaspoons of fresh seasonings.
Happy Mardi Gras!