CAJUN SPICE

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CAJUN SPICE

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Ingredients

Directions

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Although you could just go out and buy premixed spices, making them yourself will give you a much nicer flavour and the comfort that you will not be consuming all sorts of preservatives, sugar, and anti-caking agents. For this recipe I have quoted the ingredients in parts in order that you can make as much mix as you like, whether that be a few tablespoons or a couple of kilos.

  1. Take all the ingredients and place in a jar or bucket with a tight fitting lid and shake vigorously until evenly combined.
  2. Keep in mind there is no salt in this mix unlike the commercial varieties so when using it be sure to season accordingly.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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