Make Your Own (Ragin?) Cajun Spice!

I like rice, and I like spice. So much so, I'll say it thrice. (Sorry. I'll stop now.) Anyway, one of my favorite dishes is dirty rice. In my "cook-from-a-box" life, I loved to fix Zatarains. I'd fix it midday and eat it for lunch and dinner. Yum. So, as you might imagine, I've been looking for a homemade dirty rice recipe to try. Many I've come across are quite involved -- not interested in those. Then I found Alecia's Easy Dirty Rice recipe at Detours in Life (more on that total meal tomorrow).

One of the ingredients called for in the recipe is Creole seasoning. I know that can be bought at the grocery store, but I didn't have any on hand so I went looking for a homemade version. I soon found the terms Creole and Cajun were often used interchangeably. I made a feeble attempt to search for a true difference between the two, and basically came up empty. I'm sure folks from each camp can rattle off the difference, but I'm not going to try here.

I ended up mashing up recipes I found, and came up with the following concoction. Next time I might add some garlic powder, but was shockingly out this time. Even as is, I liked it very much.

Cajun Seasoning

The more red pepper flakes you add, the more "ragin" this Cajun seasoning becomes!

Ingredients

• 1 to 1 1/2 tbsp kosher salt
• 1 1/2 tsp paprika
• 1 tsp ground cayenne pepper
• 1 1/2 tsp ground black pepper
• 1 1/2 tsp dried oregano
• 1 tsp onion powder (make your own!)
• 1/2 tsp red pepper flakes

Instructions

1. Mix all ingredients together in a jar. Can be stored in a cabinet for months.
2. Note: You can use a spice grinder if you want everything to be the same size and consistency (ground). I didn't mind the non-ground bits.

Yield: abt 4 tbsp (or, abt 2 oz)

Shared at Homemade Mondays, Homestead Barn Hop, the Monday Funday Party, Natural Living Monday, and some of these other fine hops.

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