The wife and I set out to go try a new steakhouse in our area yesterday for our anniversary. Naturally when we get there it’s closed. We must have waited too long to try it. Anyway with the incredible choices we have out here in the sticks we ended up at Chili’s. We ordered a Cajun pasta dish that had an Alfredo sauce with sliced chicken and shrimp. It was delicious. The Cajun seasoning was mild, not overly spicy at all. With ulcerative colitis I avoid overly spicy foods. Capsaicin and UC go together like Ike and Tina. I’d like to make something similar at home. I have Adam’s Cajun seasoning that I use on chicken thighs I grill for others but it’s too hot for me. Can you recommend a nice mild Cajun seasoning? I don’t want to buy a half dozen or so only to throw most of it away.
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Happy Anniversary! I can’t recommend a seasoning, but I have a recipe for one that you can fiddle with till you get it to your liking. -
Oak Smoke I had issues with boughten Fajita Seasoning being way to salty so I scanned the Net for a recipe and landed on one from The Recipe Critic that we really like and use any time we want a Tex Mex Flavor. She has a Cajun Seasoning that's all in tsp and Tbsp so it would be easy to cut in half. I have not tried this but am so happy with her Fajita Seasoning that I'm betting it's ok. If you try it let us know how you like it. BTW Happy Anniversary!
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Happy anniversary, Lynn! The Ike and Tina analogy is hilarious. I'm guessing you and Mrs. OS go together more like Ron and Nancy. I had a pretty good Cajun seasoning recipe on the previous but kaput computer. I lost a LOT of recipes when that thing went down, which prompted me to get the Paprika app. I'm not a fan of the 'Cloud', but, sometimes you have to dance with the Devil.Last edited by CaptainMike; July 4, 2024, 10:35 AM.Comment
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Here is a version of a Creole/Cajun Vegetable rub that you can tone down if need be. toned down. You use it like you would salt and pepper and I don’t see why you couldn’t give it a try on the meat before you add it to the Alfreado sauce. I would not be afraid of thee peppers, but I would begin with 1/4 the amount of the three peppers and go from there.
1 CUP SALT
1⁄2 CUP PARSLEY FLAKES
1 CUP WHITE PEPPER
1-1⁄2 TBSP GARLIC POWDER
1⁄4 CUP CAYENNE PEPPER
1⁄4 CUP ONION POWDER
1⁄4 CUP BLACK PEPPER
1⁄4 CUP CURRY POWDER
Here’s my toned version.
**Creole Vegetable Seasoning**
- 3 tablespoons of salt
- 4 teaspoons of white pepper
- 1 1/2 teaspoons of Cayanne pepper
- 1 1/2 teaspoons black pepper
- 4 1/2 tablespoons of parsley flakes
- 3 teaspoons of garlic powder
- 4 1/2 tablespoons of onion powder
- 4 1/2 tablespoons of curry powder
Here is an unaltered version for meats. I am sorry that it isn’t broken down to smaller quantities.
1 CUP SALT
1⁄2 CUP GRANULATED GARLIC
2 TBSP CAYENNE PEPPER
1⁄4 CUP ONION POWDER
1⁄4 CUP BLACK PEPPER
1-1⁄2 TBSP CELERY SEEDComment
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Not sure if you have a Bulk Barn in your area, but that's where I buy mine - and it's not too spicy. One of my favorites!Comment
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Does anyone know to post a Paprika app file here using an iPad? I would like to post the above posts for you so you can easily adjust quantities.
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That cajin chicken pasta dish is quite good at Chili's.....I've had it several times. One strategy is to replace all or most of the cayenne in a cajin recipe with paprika. That certainly will cut down on the heat. There most likely will be enough black pepper in it still to keep it "spiced."
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Having growed up in Cajun country I buy Tony Chachere's.
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Try this and adjust down the cayenne. It's the basis for my own concoction which is NOT for the faint of heart.
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Happy Anniversary!!Comment
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