Cajun Seasoning

cajun seasoningSo my previous post about Blackened Cajun Chicken with the Fettuccine Alfredo needs the Cajun Seasoning listed.  Don’t stop there, this mix can be used for all things Cajun!

I use this in my Gumbo.

I use this on shrimp to make Cajun Lettuce Wraps.  (Oh yeah!  A little of this on raw shrimp, drop them onto a hot skillet, and cook until the shrimp just barely looses that translucent, or clear, bit in the center.  Wrap in lettuce.  Eat.  Simple and delicious.)

Sometimes I just put a little on whatever needs a creole kick in the pants.

And it makes a lot, but a little goes a long way.  And it stores well for several months in a tightly sealed jar or freezer bag.  So what are you waiting for??  Go make some and enjoy it!


Cajun Seasoning
Recipe type: seasoning
Cuisine: Creole
Prep time: 
Total time: 
Cajun spice mix, a little goes a long way.
  • ¼ cup salt
  • 2 Tablespoons Cayenne pepper
  • 2 Tablspoons paprika
  • 1½ Tablespoons onion powder
  • 1 Tablespoon ground black pepper
  • 1 Tablespoon ground white pepper
  • 1 Tablespoon garlic powder
  • 2 teaspoons dried basil
  • 1 teaspoon chili powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground mustard
  • ⅛ teaspoon ground cloves
  1. put all spices into a zip top freezer bag and combine well.


Fettuccine Alfredo

fettuccine alfredoWho isn’t a fan of Fettuccine Alfredo?  It’s creamy, cheesy, warm, and delicious.  And it is such a simple perfection; how would you improve on it?

Easy.  Let people do with it as they want to.  Set out bowls of anything you can imagine would be good with Alfredo, and let people mix it up as they want.  Peas, broccoli florets, bacon crumbles, sauteed mushrooms.  My mouth waters just thinking about it.  But my favorite is always Blackened Cajun Chicken thighs and tomatoes.  Let the creamy Alfredo cool off the spicy cajun seasonings, with some ripe tomatoes to bring it all together.

To over simplify the experience, it’s awesome!

Start by mixing up the cajun spice blend.

Pat the chicken thighs with a paper towel so they are somewhat dry.  Sprinkle some Cajun seasoning on it and slap it into a hot skillet.  The amount of spice used depends on your heat tolerance, but a gentle even coating will go a long way (more than you would salt it, less than a dry rub).  Cook them until they are cooked through, then turn up the heat a little and sear them until the spices turn a dark brown.  You can go all the way to blackened (as per the name) but I am not a fan of smoke in the house if I don’t have to. 😀

fettuccine alfredoNow chop all the vegetables that you want and put them in individual bowls.  Don’t forget to saute the mushrooms (if you like the fungus)!

fettuccine alfredo fettuccine alfredo

Now make the Fettuccine Alfredo!  This part is usually last, because it cools quickly, and if it sits around it can resemble glue.  Don’t worry if it does that!  You can plan for it!  Just keep about a cup of the water from cooking the pasta, and set it aside.  if the Alfredo gets too thick, you can add a little of the water and stir it in.  Like magic, it will be perfect again!

fettuccine alfredoOK, we all know it isn’t considered good for you.  But that’s fine; just don’t eat it every day, and eat it in moderation.  Yeah, there is an entire sermon in that statement, maybe later. 😀

Cook the pasta.  Save a cup of the water, and drain the pasta.  Then you put in the butter, and let it melt.  Toss the pasta in the butter.  Now pour in the cream, salt and pepper.  Toss the pasta in the cream.  Add the grated cheese and stir together over low heat, and watch it all come together.

fettuccine alfredo fettuccine alfredo

Adjust for salt and pepper if you need to.  Don’t be shy, as it can take more seasoning than you think.  Just taste it as you go; nobody likes salty Alfredo.  (Who am I kidding?  It would have to be like a salt-lick for me to stay away!)

Serve immediately, and let people mix and match whatever they want.  This one is my favorite.  You should go find what is yours.

fettuccine alfredo

Fettuccine Alfredo
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Classic creamy Italian comfort food.
  • 1 lb pasta, cooked and drained, still hot (saving 1 cup of it's water)
  • ½ cup butter (1 stick), cut up
  • 1¼ cup heavy cream
  • 1 cup Parmesan-Reggiano Cheese, finely grated
  • salt and pepper to taste
  1. Add butter to the hot pasta. Allow to melt, and stir together.
  2. Add cream, salt and pepper. Stir together.
  3. Add Parmesan-Reggiano Cheese; gently stir together until it forms a cream sauce.
  4. If sauce becomes too thick, add some of the water and stir.