Bam! Your own spice blend!
|
Posted by Jacqueline Church Jun 15, 2006 |
A Cajun Spice blend is key to Gumbo and other Cajun and Creole dishes. It can be purchased or made at home; I favor making one's own. You can blend various spices, following a guideline of someone whose recipes you like, but trust your own palate.
A combination of the following is good for Gumbo:
- Salt (not iodized, ever, please)
- Black pepper (crushed)
- Garlic powder
- Onion powder
- Nutmeg
- Parsley
- Cayenne
- Chili powder (a blend of chile powders to your taste or some purveyor's)
You can blend your own or begin with a pre-mixed combination such as those by K-Paul, Emeril, or others. I think it's a good exercise to find a recipe from a chef you're fond of; then experiment. Beginning with their recommended proportions, you'll develop confidence in your own palate in no time.
Crushing black pepper is easy with a great pepper mill (I love my Peugot pepper mill!) You can also use a mortar and pestle, or the bottom of a heavy skilled with peppercorns wrapped in waxed paper - a good, cheap alternative. The original Cajuns did not have pepper mills, after all!
Write me here for my favorite recipes using spice blends to make plain old nuts into elegant party nibbles.
Spice blends also make great hostess, housewarming or holiday gifts. You can buy a spice blender or use a coffee grinder for ease, then put your own spice blend in decorative jar with a label. You could include a favorite recipe using the blend or couple the spice blend with other key ingredients. For example, your very own Cajun Spice Blend, along with my Gumbo recipe and Michael Vyskocil's Jambalaya recipe, in a Dutch Oven. What new bride-to-be wouldn't love that as a shower gift?
See Michael Vyskocil's Tribute to New Orleans for more recipes, including Jambalaya.