Cajun Seasoning

Has anybody else been watching an over-abundance of television lately?

 

I have been such a lazy bum lately, filling my brain with the likes of "Duck Dynasty", "American Hoggers" and that show about the guy who high-pitch squeals every time he wrestles some wild creature out of the Louisiana swampland. 

 

I hope we are all on the same page.

 

If you've lost me, it means you clearly have a life and watch more more meaningful forms of entertainment.  If you do flow on my wavelength, I'm glad we're friends.  We need to stick together.

 

Watching everybody on this show scarf down gator balls and jumbalaya makes me desperate to try some cajun cooking.  Truthfully, up until this point, I didn't even know if I would like it.  I started off nice and slow, electing to make this seasoning and sprinkle it on some good ol' fashioned, familiar chicken breasts.

 

Because I'm boring.

 

And, because you can't find good gator meat here in upstate New York. 

 

It took a lot of tweaking on part, as it always does, until I was satisfied with the end result.  In fact, by the end, I couldn't even guarantee that I had achieved an authentic cajun flavor.  I had no palate for it to begin with, so I was not someone who could be trusted to judge my own seasoning.  A coworker of mine stationed here from the northern part of Louisiana was my taste-tester.

 

After a couple suggestions led to a bit more tweaking, I was finally left with an authentic and delicious seasoning.  The chicken I made was outstanding, leading me to wonder why I hadn't tried something like this before.  Now I'm ready to try this out on many more meals.

 

Next stop:  gator balls!

 

 

 

 

Cajun Seasoning

 

1 tbsp Italian seasoning

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1 tsp cayenne pepper

1 tsp black pepper

1 tsp salt

1/2 tsp paprika

1/4 tsp red pepper flakes

 

 

Mix all ingredients together in a bowl.