Title: Jim Echols' Cajun Spice
Categories: Cajun Sauce Ethnic
Yield: 6 Servings
| 1 | tb | Paprika |
| 1 | ts | Onion powder |
| 1 | ts | Garlic powder |
| 1 | ts | Ginger powder |
| 3/4 | ts | Black pepper |
| 1/2 | ts | Oregano |
| 1 | ts | Salt |
| 1 | ts | Cayenne powder |
| 1 | ts | Crushed chilies |
| 3/4 | ts | White pepper |
| 1/2 | ts | Thyme |
Mix all ingredients together in a small bowl. Store in an airtight
container. Terry says, "One of the guides, Jim Echols, gave me this recipe.
I would prepare monster-sized batches of it for him and the other guides to
use in preparing blackened (cajun) trout. -- A special surprise for guests
at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey,
and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03)