Preparation:
Mix all ingredients together in a small bowl. Store in an airtight container.
Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (Cajun) trout.
A special surprise for guests at shore lunches. Also try it in hamburgers, on sautéed chicken or turkey, and on popcorn.
From Calgary Herald, by Terry Bullick (89.05.03) |
