There are several good reasons for making your own Cajun seasoning. Many commercial brands are not only packed with flavor, hence their popularity, but also packed with salt, and so mixing your own is a good way to control salt content. Some also list MSG as an ingredient, a flavor enhancer that some consumers prefer to avoid. Then there is the cost. Making your own batch is not only thrifty, it also allows you to experiment with the relative proportions and adjust the components, even add additional herbs or spices to match different dishes.
Cajun Versus Creole?
Forget the labels. When it comes to this classic seasoning mix, the lines have been merged and some commercial Louisiana-style mixes are called "Cajun," while others are labeled "Creole." Of course, Louisiana culinary experts know there is a difference between Cajun and Creole cooking--Cajun cooking is country cuisine, while Creole is more often its city cousin--but on grocery store spice racks the two terms have become interchangeable.
Salt or not?
Decide whether you want to make a salt-based seasoning mix or not. Salt can be added during the cooking process in stews and sauces, but if you are making a seasoning mix as a rub for grilled foods consider starting with a salt base. Salt substitutes can be used, but they are sometimes bitter and since they can be high in potassium may not be safe for everyone--check with your doctor first. If you opt for salt, kosher salt is favored by most chefs. Table salt has anti-caking additives that can give it a sharp flavor. Sea salt also is a good choice as a base, but kosher salt is much cheaper. Use a basic 2:1 ratio, starting with two parts salt and then one part of each spice or herb flavoring.
Black and white basics
Add equal amounts of the following black and white ingredients to the salt, or mix them together if not using salt. Use freshly ground black pepper, coarsely ground pepper can add texture to grilled meats, or opt for finely ground pepper if you plan to use your seasoning mix in stews, sauces or on fish. Add ground white pepper, garlic powder or granules (NOT garlic salt which would add more salt to the mix), and onion powder.
Sweet or spicy
Don't be fooled by so-called Cajun food served in some restaurants beyond Louisiana, Cajun food is not spicy hot, as legendary Louisiana chef and food encyclopedia author John Folse notes on his website. Our seasoning mix heeds Folse's advice and takes inspiration from another master, Louisiana Chef Emeril Lagasse, who uses sweet red pepper in his famed "Essence." To your black and white mix, add a double dose of sweet Hungarian pepper and one portion of cayenne red pepper.
Herb flavors
Add dried thyme to the mix. This gives the mix an herbal quality. Pour into a small bottle, cap, label and mark the date. The mix can be stored up to six months without loosing flavor.
Variations
Adjust your formula to match your taste or the specific dish. Add more garlic powder for stews or on grilled steak. Add a little more cayenne if a more heat is your style. For a smokey flavor, try a non-traditional twist and smoked Spanish "pimenton" or paprika. It comes in two styles, "dulce" (sweet) and "picante" (hot). For pork dishes, give your seasoning an herbal flavor by adding dried oregano. For fish, try adding dried parsley to your mix.
Tags: adding dried, black white, Cajun food, garlic powder, ground pepper, kosher salt
