We use a lot of spices here at Glover Gardens! They run the gamut – from smoked paprika to the ubiquitous trinity of ground pepper (red/cayenne, white and black) to the tried-and-true flavor enhancers of freshly ground nutmeg or celery seed – and everything in between. We also use a lot of spice mixes, some that we buy already prepared, and some that originate right here in the Glover Gardens kitchen. Today I’m sharing the recipe for Zippy Cajun with you. A blend of herbs and spices that are commonly used in cajun-creole cooking, Zippy Cajun is super-convenient for us when we crave those flavors. It is very aromatic with balanced spiciness, a rich depth, and just the right amount of salt.
Like its cousin, Zippy Southwest, Zippy Cajun is good in a myriad of ways – as an all-purpose spice mix for any cajun-creole dish, to kick up a chicken salad or filling for deviled eggs, mix with cream cheese for a quick spread, stir with olive oil to baste seafood or meat before grilling, spice up a quiche filling, sprinkle on french fries or popcorn…you name it!
- 1 tbsp. + 2 tsp. dried oregano leaves
- 1 tbsp. dried thyme leaves
- 2 tsp. dried basil leaves
- 2 tbsp. salt
- 2 tsp. paprika
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tsp. red pepper flakes
- 2 tsp. white pepper
- 2 tsp. cayenne pepper
- 2 tsp. finely ground black pepper
Mix all ingredients together and store in an airtight container. Makes about a half cup.
Note: To transform this delectable spice mixture into a blackening rub for meat or fish, add 2 tsp. of brown sugar per 1/3 cup of Zippy Cajun.
Another note: Zippy Cajun is great to have on hand at all times or to give away; you can make it in bulk by changing the amounts: 1 tsp. to 1/3 cup and 1 tbsp. to 1 cup.
Zippy Cajun is also the perfect spice mix for gumbo – the Glover Gardens recipe is coming soon. In the meantime, if you make up a batch of Zippy Cajun, let me know how you use it!
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