This is the recipe i got to make jambalaya but when i went to the store i couldn't find the cajun seasoning. is there anything else i can use besides that? i have everything else.
4 ounces butter (1 stick)
2 teaspoons cajun seasoning
1 lb boneless skinless chicken breast, cut into small pieces
1 lb fresh linguine
1/2 cup clam juice
2 ounces green bell peppers, cut into thin strips (1/2 pepper)
2 ounces red bell peppers, cut into thin strips (1/2 pepper)
2 ounces yellow bell peppers, cut into thin strips (1/2 pepper)
4 ounces red onions, cut into thin strips (1 med. onion)
1/2 lb fresh medium shrimp, peeled, deveined, tails removed
1/2 cup tomato, diced
Directions:
1
Place the butter into a saute pan. Allow the butter to melt slightly.
2
Add the seasoning into the pan, and stir together with the melted butter.
3
Add the chicken into the pan, and continue to cook until the chicken is about half done.
4
While the chicken is cooking, carefully place the pasta into boiling water, and cook until al dente.
5
Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.
6
Add the shrimp into the pan. Toss the ingredients together, and continue to cook until the shrimp are almost done.
7
Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cooked through.
8
Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.
Answers & Comments
Verified answer
Here are two cajun seasoning mixes. Both serve 12. The first one seem more authentic to me. Store extra seasoning in an air tight container.
Ingredients
3/4 cup salt
1/4 cup ground cayenne pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder
Directions
1.While holding a pint canning jar at an angle, add ingredients to create a "sand art" look. The salt and cayenne may be divided into smaller portions and used to separate other spices. I found it simplest to use 7 cups--one with each spice in it--and add them to my jar with a spoon, as I want to create the special look.
Ingredients
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes or cayenne pepper (optional)
Directions
1.Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.
Blackened spice (Tony's brand called Spice N herbs for especially for blackening) which can be found in almost all stores is so close to cajun spice you almost can't tell the difference. I have a recipe for you if you can't find it either.
BLACKENED SPICE
2 tbsp. sweet paprika
1 tsp. onion powder
1 1/2 tsp. cayenne pepper
1 tsp. whole thyme leaves
2 1/2 tbsp. salt (or to taste)
1 1/2 tsp. garlic powder
2 tsp. lemon pepper
1 1/2 tsp. whole basil leaves
Combine all ingredients, mixing well. Put in an airtight container or shaker. Sprinkle sparingly on fish, chicken, pork chops or steak as you would seasoned salt.
This is the Cajun Seasoning mix from Cajun Chef Paul Prudhomme cookbook.for Jambalaya..........2 whole bay leaves (laurel)...1 tsp. salt. ..1 tsp white pepper,..1 tsp.garlic powder,.. 1/2 tsp.ground red pepper (preferably cayenne),...1/4 tsp black pepper, ..1/4 tsp. ground red sandalwood (optional, available in some FINE gourmet shops.).. I hope this helps.
maybe yeah