Cajun spice mix from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 01, 2012

    Coriander seeds, fennel seeds, white peppercorns, black peppercorns (I used a mix that also had some green and red peppercorns along with the white and black), cayenne, Hungarian paprika (I used half Hungarian, and half Spanish smoked agridulce), chile powder, celery seeds, oregano, thyme, and coarse salt (whew) are all ground together. Here the recipe also calls for dried onion and garlic powder. We threw in some fresh garlic cloves instead. This was great! A very nice combination of flavors. I couldn't identify it as particularly Cajun, but it was very tasty. The multiple seeds and spices gave it just enough complexity, but did not overwhelm the fish. We've refrigerated the leftover rub, and may try it on chicken or pork; it's flexible. I just may get some dried onion and garlic into my pantry to make a jar of this to have on hand.

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