Cajun Seasoning Recipe

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Especially good for grilling steelhead & salmon. Smoking: use it like your normal salt until the pellicle forms, wash off and smoke (leave on if you like a strong Cajun taste). This has a lot of flavor but is not fire-hot. For grilling: I sprinke heavy on the flesh side, rub with olive or grapeseed oil, put on the grill with lid on 10 minutes (steelhead), go between the flesh and skin & flip over - lightly sprinkle and oil - lid on till cooked (a big fillet can take another 10 min). A lot of other uses for it too. Happy eating!

https://youtu.be/hGBRTQqOKY0
 
Thanks. Good recipe. Transcription:
3 T salt
2 t garlic powder
1 T + 2 t paprika
1 t black pepper
1 t onion powder
1 1/4 t oregano
1 1/4 t thyme
1 t basil
1 T chili powder
 
homerjack":oxmovjy8 said:
Thanks. Good recipe. Transcription:
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Thanks for that. If you do this with halibut (grilled or smoked) I'm interested how it works out. Steelhead & salmon I've got a handle on.
 
I've done blackened butts with a cajun mix from store a few times. Always very good. Always looking for new variations for cooking butts since so spoiled with them here in Homer. Butt tacos are also favorites with taco mix and crema.
 
When wanting' cajun, you can't beat "Slap Ya Mama" available most places to
put a known zing in your cookin'. Don't take the name literally; it's seasoning.

Why experiment with things you don't know about when the real thing is
so available?

Folks in LA (Lousiana) know what they have got - local flavor.

And, it's got bling (FYI use carefully); your eggs will try to fly w/o wings!

Carry it for protection too.

Aye.
Grandpa used it before mace was available.
 
homerjack":17du7org said:
I've done blackened butts with a cajun mix from store a few times. Always very good. Always looking for new variations for cooking butts since so spoiled with them here in Homer. Butt tacos are also favorites with taco mix and crema.
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Good - it's going to work just fine for you then. We used the recipe on steelhead in Oregon for about 150 people and had some say they'd cooked it all their lives and this was the best they'd had so I'm good with that. Happy eating to you!
 
Mine


2 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
 
BrentB":1v0a6p6v said:
Mine


2 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
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That's a good one too. You smoke with that as well? Don't know if you've used that in red beans rice ( https://youtu.be/3dnqoL2Cu7U - my recipe - lower right hit "skip" the commercial) but with that you wouldn't need the hot sauce unless you like it magma hot. Recipe: all fresh ingredients, same cook time as the boxed garbage.
 
Wefings":hd3xj2c3 said:
This is some good S**T
Marc
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I went through all that and one of the things they have that I was glad to see is "Blue Runner Creole Style Beans" -- that is the real deal when it comes to red beans. They are cooked and creamed in just the right proportion for that dish. Hard to find outside a Louisiana (a lot of places list they have it but don't (Walmart - Dollar General - etc.)
 
Lol

I use it on meat, chicken, fish and blue point crabs., and have not used the smoker in a while. Lately, on a Old Bay kick.

I need to try the other recommendations.

I have really like red beans and rice with or without sausage. For no particular reason, I add cut up fresh tomatoes and onions
 
homerjack":l9g2d811 said:
Just ordered 6 16oz cans of them from Amz for $12 and free ship.
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Excellent. That's the real secret to doing RBR fast - fry the veggies and meat down with a tablespoon or two of seasoning (or none - I like it spicy) and a tablespoon (or 6) of hot sauce, throw a couple of those in and whatever water (I use a can) to get the consistency you want bring it to a boil and you're done in 20 minutes.
 
It costs me $180 to have colossal Alaska king crab legs shipped to home.

The monthly jerky shipments is nice bc you try different brands and flavors and delivered to your home. They have less expensive jerky samplers, too
 
As long as we're on this bent: my father's commercial chili (con carne) recipe. He cooked it for many thousands of people through the years for all the local clubs (Elks, Moose, Schools, whatever - he loved it) video link then transcription and directions below it:

https://youtu.be/8SVYyU1KVYU

Quart & 50 gallon versions. Chili con carne recipe ingredients & directions 1. 2lb hamburger 2. 1/4 cup onion 3. 2 cloves garlic crushed 3. 3 tablespoons chili powder 4. 1 teaspoon oregano 5. 1 teaspoon paprika 6. 1/2 teaspoon thyme 7. 4 sweet peppers diced 8. 1 teaspoon salt 1/4 teaspoon black pepper (9 - optional 1/4 cup celery) --- FRY ALL THAT DOWN -- add 1/4 cup water if necessary to not burn chili powder. Once fried down & vegetables soft ADD: 1 14 oz can kidney beans -- 1 16 oz can refried beans (thickener) -- 1 15 oz can tomato sauce -- 2 tablespoons tomato paste -- 1 tablespoon Worcestershire sauce -- 2 teaspoons molasses -- 2 bay leaves -- BRING TO BOIL & simmer 20 minutes. -- This chili recipe makes 2 quarts of chili - for commercial restaurants or fundraising events, multiply chili recipe youtube video ingredients by 100 to make a 50 gallon vat of this chili recipe.
 
flagold":2o0tsw9l said:
my father's commercial chili (con carne) recipe.
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It reminds me of an old cookbook I have somewhere that is called "Ships Cook and Baker." Every recipe starts out like "two bags white beans (50 lbs)" or "One sack flour (50 lbs)." It must have been for troop transport ships feeding 200 hungry men at a time. A lot of mathematics involved in reducing the recipes for household use and none of the ones in my book look to be culinary inspirations.

I've never even thought about going Cajun with salmon. I like it too much just naked. No dill. Maybe lemon. Maybe smoked truffle salt.

Whitefish (ling, snapper, cod, halibut, etc.) I do up all kinds of ways. A favorite at our house is veracruzana, usually without the tomatoes and with chili peppers and cumin. White fish with capers, green olives, and chili. What's not to like. But keep my salmon fresh and naked.

Mark

https://www.myrecipes.com/recipe/filete ... ives-herbs
 
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