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Title: Cajun-Creole Seasoning
Yield: 1 Cup

Ingredients

      1    no ingredients

Instructions

1/2 c salt
1 tb cayenne pepper
2 tb freshly ground black pepper
1/4 c garlic powder
2 tb onion powder
2 ts celery seeds

Be very careful when mixing this; some of the powder may become airborne
and cause coughing. Use this seasoning in gumbo, jambalaya, etouffee or
instead of salt while cooking or at the dinner table.

In a food processor, combine the salt and cayenne pepper and process for
30 seconds. Add the black pepper and garlic powder and process for 15
seconds. Add the onion powder and celery seeds and process for 1 minute.
(May store in a resealable container at room temperature.)

Adapted from " 'Dat Little Plantation Cookbook" by Chef Remy Latterade
(Relco Enterprise, 1994).

Per 1-teaspoon serving: 5 calories, trace protein, 1 gm carbohydrates,
trace fat, 0 mg cholesterol, trace saturated fat, 1,163 mg sodium, trace
dietary fiber

SOURCE:
How I Dared To Cook Southern For 40 French Friends
By Marcia M. Mitchell
The Washington Post, Wednesday, July 5, 2000
MM-format by Petra

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