Cajun Seasoning
I have created this salt-free cajun seasoning recipe. It is good on most everything.
I have created this salt-free cajun seasoning recipe. It is good on most everything.
- Carbohydrate 183.3098 g
- Cholesterol 0 mg
- Fat 20.0462 g
- Fiber 58.5270009040833 g
- Protein 38.7684 g
- Saturated Fat 3.36198 g
- Serving Size 1 1 Serving (279g)
- Sodium 117.7 mg
- Sugar 124.782799095917 g
- Trans Fat 2.80142 g
- Calories 887 calories
Step-by-step
- Combine all the ingredients. You can run it thought a blender or food processor is you would like but it is not necessary
Blending a massive batch of spice mix requires careful attention to particle size uniformity so that dense seeds like celery do not sink to the bottom of the jar.
- Weigh ingredients on a digital scale in grams rather than relying on volume measurements, because spice density varies wildly between fine powders and coarse seeds.
- Run the mixture through a clean coffee grinder or spice mill for exactly 45 seconds if you prefer a uniform, ultra-fine dust that adheres smoothly to wet proteins.
- Store the finished blend in an airtight glass jar kept in a dark pantry under 70 degrees Fahrenheit to preserve volatile oils for up to six months.
- Substitute smoked paprika at a 1:1 ratio if you want to introduce a charred, woody aroma without altering the overall moisture balance of the blend.
Proper storage prevents clumping caused by ambient humidity acting on hygroscopic powders like garlic and onion. Keeping the container tightly sealed ensures the cayenne and black pepper retain their pungent heat over time.
