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| TheNewWorldofFood.com |
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| with Mary Jo & Chris Sarro |
SARRO'S CAJUN & CREOLE SPICE BLEND RECIPE
- 1 1/2 Tablespoons Paprika
- 1 1/2 Tablespoons Garlic Powder
- 1/2 Tablespoon Black Ground Pepper
- 1/2 Tablespoon Onion Powder
- 1 1/2 Tablespoons Cayenne Powder
- 1/2 Tablespoon Oregano
- 1/2 Tablespoon Basil
- 1/2 Tablespoon Thyme
- 1/2 Tablespoon Turmeric
Combine paprika, garlic powder, black pepper, onion powder, cayenne, oregano, basil, thyme and turmeric in a glass or plastic spice bottle with shaker lid. Store bottle in a dark cabinet away from light. Use this spice mix within 6 months. Shake container each time prior to using on seafood, vegetables and meats. For an extra kick, add more cayenne powder.
Makes about 1/2 cup. Enjoy!
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