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Jim Echols' Cajun Spice

cajun, spices

1 tablespoon Paprika
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Cayenne powder
1 teaspoon Garlic powder
1 teaspoon Crushed chilies
1 teaspoon Ginger powder
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1/2 teaspoon Thyme
1/2 teaspoon Oregano

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)

Yield: 6 servings

Preparation Time: 0:00

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