* Exported from MasterCook *

JIM ECHOLS' CAJUN SPICE

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : 0-5G Low Carb Copycat
Marinades Rubs Poultry Regional Cajun-Creole
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp paprika
1 tsp salt
1 tsp onion powder
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp chili peppers -- crushed
1 tsp ginger
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp thyme
1/2 tsp 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 sautéed chicken or turkey, and on popcorn.

From Calgary Herald, by Terry Bullick (89.05.03)

Cuisine:
"Cajun-Creole"












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Per Serving (excluding unknown items): 11 Calories; trace Fat (18.0% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 356mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0