Cajun Spices

by Christine Watson

I love spicy food! Cajun spices are great with fish, poultry, and meat. This grilling season you could try cajun seasonings in your rubs and sauces.

Cajun seasoning can be used for everything from gumbo to jambalaya to sautéed vegetables and dirty rice. Cajun seasoning also makes a great rub or barbecue sauce.

Just the seasoning

For cajun seasoning you will need:

  • 3 Tbsp onion powder
  • 3 Tbsp garlic powder
  • 3 Tbsp paprika
  • 3 Tbsp black pepper
  • 3 Tbsp cayenne pepper
  • 1 Tbsp ground basil
  • 1 Tbsp ground thyme
  • 1 Tbsp ground bayleaf
  • 3 Tbsp chili powder (optional)
  • ½ Tbsp cumin (optional)
  • 2 Tbsp coarse (Kosher) salt

Mix onion powder, garlic powder, paprika, and peppers in a bowl. Add the basil, thyme, and bayleaf. If you can’t find ground bayleaf you can make it yourself by grinding dried bayleaf in a food processor. Adding chili powder and cumin will really add some heat to this seasoning! Add coarse salt last. This seasoning will last for months as long as you keep it in a sealed container.

The Rub

Make your cajun seasoning a rub by adding 3 Tablespoons brown sugar and mixing well. Some people add oregano to their rub, but I prefer to leave it out. Rub the seasoning into fish, poultry, pork, or your favorite meat then let it sit for about an hour before grilling.

Make it Saucy

Prefer a sauce?

  • ½ cup cajun seasoning
  • 1 cup tomato sauce
  • ½  cup tomato paste
  • ¼ cup white vinegar
  • 2 Tbsp brown sugar
  • ¼ cup maple syrup
  • red pepper flakes

Add sauce to meat 10 minutes before removing from the grill and enjoy!

However you spice up your summer,  spend time with your family and friends, and enjoy good food and good music. These are the best things in life.


Listen to what Earthly Delights says about creating your own Vanilla Extract:

Why would you want to make your own vanilla extract?
Well, it’s less expensive, for one thing.  For a modest investment, you can make enough high-quality vanilla extract to last you for years.

Why would you want to make your own vanilla extract? Earthly Delights Blog says:
Well, it’s less expensive, for one thing. For a modest investment, you can make enough high-quality vanilla extract to last you for years.

Make Your Own Flavored Syrup!

This is the second in a series of three articles about just a few of the things I’ve created in my culinary adventures. You can read the others too!
Dairy Free Cream of Asparagus and Roasted Pepper Soup
Salty, Savory, Sweet, What do I recommend?

I love flavored syrup, making it is quite simple really, and always much better than store bought because you can add the love that a machine can never get into the bottle. I make all of my own flavor extracts, but that’s a topic for another time. If you don’t make them I recommend starting with a really good pure vanilla extract.

What you need:

  • 2 cups organic evaporated cane juice
  • 1 cup purified water
  • Vanilla extract
  • kosher salt

A few easy steps and you’re good to go.

  1. Add the water and sugar to a pot over medium heat.
  2. Add 2 Tbsp. Vanilla Extract. (more or less to taste.)
  3. 1/4 Tsp. Kosher salt

Heat until sugar is fully disolved, cover and let cool. That’s It!
I store mine in the fridge so it will keep longer.
Thanks for reading, I hope you enjoy the syrup.

Please check out my other articles in this small series
about a few of my culinary motivational drivers!

Salty, Savory, Sweet, What do I recommend?

This is simply a look into the things I use the most to achieve the flavors of my life.
Here are two examples of how I use them to create!

Dairy Free Cream of Asparagus and Roasted Pepper Soup

Make Your Own Flavored Syrup!

I love salt. There are always two or three types in my spice rack.
The standard all purpose choice for me is Kosher Salt, I like the course grind.Photo of pink salt crystals
My second choice is Himalayan Pink Salt, one of the purest salts available. This amazing salt has crystals colored from off-white to a deep pink, which is due to it containing 84 trace elements & iron. The benefits are endless.
There are many kinds, you can find them easily on the web or even in some local grocery stores.

This is easy, I’ve never met a dish that couldn’t use some more garlic.
I’ve found uses for every herb or spice you can think of, but my epiphany
was to flavor with a minimum of them. It’s that simple.

In a word, Yummy! That about sums it up- just kidding.
For me, using processed white conglomo sugar is not an option. I prefer more
natural alternatives. photo of african muscovado sugarWe use Evaporated Cane Juice in place of the white stuff. and a wonderful
African variety called Muscovado Sugar
instead of brown sugar. It is much better tasting.

Thanks for tuning in! Don’t forget to check out my other articles in this short series!

One of my Favorites! Dairy Free Cream of Asparagus and Roasted Pepper Soup

Don’t get me wrong, I love cream soups made in the traditional fashion, lots of heavy cream and whole milk with virtually no water. it would seem that the A bunch of asparagus on a green backgroundreoccurring theme in my gastronomic journey since culinary school (A multitude of eons ago) has been sauces, soups and the like. Speaking of which, check out my next article on How to Make Flavored Syrup! I think you will like it.

My wife has shared this love with me until recently when we discovered she had become lactose intolerant.(Dang.)
Needless to say, me being the wonderful man and husband that I am, I began to experiment with dairy free alternatives. The following is to date, our favorite. Enjoy! Continue reading

Want to know where to get the best coffee in Vancouver, WA

Believe that I have tried most to all coffee houses in this city.
There are a few that are good, and even a couple that are great,
but only one that is my favorite, and it’s for good reasons.

Compass Coffee Roasters.

  • They roast their own beans, well.
  • Their baristas are trained and knowledgeable.
  • It’s the best coffee in town!

Follow the map, it ends in coffee paradise.