Preparation:
Crush the garlic and onion in a mortar, and mix all the ingredients together.
Cajun and Creole cooking from Louisiana have spread throughout the States and abroad in recent years. Chilies, aromatic herbs, mustard and cumin are the main flavorings. Commercial blends tend to include onion and garlic powder, which I find have a decidedly chemical taste, so it is best to use fresh onion and garlic. This mixture is rubbed into meat or fish to be roasted or grilled, or is used to season gumbos (the local stews) and jambalayas (rice dishes). As variations, dried sage, basil or fennel can be used instead of the thyme and oregano.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. |
