Originally Posted by zydecopaws
Great recipe! I would imagine that cajun spice mix you started with could be used for a lot of other things as well...
Without a doubt. I actually took this cajun spice recipe from Paul Prudomme's original recipe for blacked redfish, which unfortunately almost eliminated the species. Luckily they have rebounded and now you can still order it. I use it for a base for a lot of my cajun/creole cooking. It's great on grilled fish.
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm