Cajun Seasoning

Cajun seasoning is the flavor of bayou country in southern Louisiana. This rub is our interpretation and a fine way to wake up chicken, a boring pork chop, or even fish. It can be used for blackened meats or in jambalaya or gumbo. I use it to make andouille sausage.

Makes ⅓ cup

Takes 15 minutes

• ½ teaspoon celery seeds
• ½ teaspoon caraway seeds
• 4 bay leaves
• 1½ teaspoons crushed dried rosemary leaves
• ½ teaspoon crushed dried oregano
• 1½ teaspoons crushed red pepper flakes
• 1½ teaspoons freshly ground black pepper
• 4 teaspoons paprika
• 2 teaspoons ground ancho chile
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar
• ½ teaspoon dry mustard
• ⅛ teaspoon ground mace
• ⅛ teaspoon ground allspice

Put the celery seeds, caraway seeds, bay leaves, rosemary, oregano, and red pepper flakes in a spice grinder or blender and pulse until finely ground. Transfer to a bowl and add the remaining ingredients. Mix.