1/2 tsp black pepper
1/2 tsp red pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp thyme (ground)
1/4 tsp oregano
1/4 tsp white pepper
Directions
Mix ingredients together and store in air tight container.
This spice mix is loosly based on a spice mix from the Prudhomme
Family Cookbook's recipe for Fried Catfish and Sweet Hushpuppies. It
can be used to season any seafood dish. I also use it to season
Porcupine Meatballs and other "cajun" inspired dishes.
Posted 10-07-93 by SANDEE EVELAND on C-Cooking
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
Recipe posted by: Sylvia Steiger Via: RFIX_S 09-28-1994
Servings: 1 servings
Cajun Spice Mix (Eveland) Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
It is quite feasible to follow the history of recipes far back into antiquity, certainly as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are a few tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote some scripts detailing recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius also tells us how the Roman cooks used a wide range of spices and herbs, including some that we all recognise for example bay, mint and parsley. Moving on, we find a couple of recipe books which appeared in the fourteenth century : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these have no connection with the curry that we all know today, but instead accounts of the types of food prepared by the chefs of the rich and powerful of that time. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas prompted an explosion in manuscripts on food, the majority of which are kept safe in private cookery archives. Like it or not, the introduction of TV gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Cajun Spice Mix (Eveland) recipe.
