Tuesday, October 28, 2014

Kick It Up A Notch!

As we were getting the motorhome ready the other day I found a shaker of Tony Chachere Cajun Seasoning in the cupboard. I had forgotten that I had brought one of these home from Louisiana last winter. I knew I had a container of Slap Ya Mama Seasoning* which is very similar and which Brooks quickly relieved me of when we got home. If I had remembered the Tony Chachere, I would have been using it all summer. It gives any food a Cajun flavor, not hot, just spicy. They say it goes on anything that you can put salt on, which for me is almost everything. As they say, "Ya Gotta Try It".

If you do not live anywhere you can buy either of these, here is a recipe I found on the Internet that looks like it might be very close.

Cajun Spice Blend

Yield:1 1/2 to 2 cups
This recipe appears in:Cajun Spice Blend: Store-Bought or Homemade?


  • 1 teaspoon chili powder
  • 1 teaspoon ground oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground white pepper
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon hot red pepper flakes
  • 2 tablespoons sweet paprika
  • 1 1/2 tablespoon salt
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons cayenne pepper
  • 1 bay leaf


  1. 1
    Combine all the ingredients into a spice blender, and grind until fine. Use to season meat, poultry, fish or vegetables. Store in a cool, air-tight container for up to three months.


  1. Both of these are great spice s, but not for Suzie, I have enjoyed them both a few times.

    1. Norma rolls her eyes every time I reach for it. She keeps reminding me of Surinder, an East Indian friend who has to add very hot sauce to everything he eats or else he can-t taste it. A problem that comes from a lifetime of nothing but hot food. This stuff is different, not hot, just flavorful.

  2. Thanks for the recipe, we'll have to add it next to our home made Mexican spice.

    1. I suspect it is cheaper to buy the prepared product ($4 for 8 oz) but the recipe is a good backup.

    2. Peter, how about sharing that homemade Mexican spice?

    3. Gladly...

      1 Tbs + 1 tsp Cayenne pepper
      2 Tbs + 2 tsp dried Oregano
      2 Tbs + 2 tsp ground Cumin
      1 Tbs + 1 tsp ground Corriander
      2 tsp black Pepper
      2 tsp kosher Salt

      Combine all ingredients is a jar and shake well.
      Store in an airtight container for up to six months.

      Use in any Mexican or TexMex dish.
      Caution! This stuff is HOT!


  3. Never heard of either of those but I'll keep my eyes open while we're down south this year.

  4. Thank you for the recipe :).....love both of these too!

  5. Amazing the amount of political correctness in the U.S. It's not about what is right or wrong, it's about liability. Too bad. I just checked the Aunt Jemima webpage, they changed the picture, not sure when though. Traditions are traditions. What a shame it has come to this. Thanks for the recipe.

  6. OK CROFT that is enough this is a food blog you should join Chris!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Too funny cheers and you just know I will NOT be buying this les

  7. Food aside, where are you and Norma going this year, Croft? Are you going to give Mexico another chance? Hope so. Maria Lee

    1. Pending weather, we intend to stay in the US this winter. If it gets cold though, we will probably head south.