Cajun Angels Recipe 25

ANGEL DUST CAJUN SEASONING

Angel Dust Cajun Seasoning image

Woodall's Camp Cooking, Jimmy Bannos. This is the basic recipe, I increase proportions to equal one cup. Hot Pimenton could be subbed for the Hungarian paprika to increase the heat. It would also contribute a light, smoky flavor. Pimenton Dulce, or sweet pimenton, would work in place of the spanish paprika, too.

Provided by Queen Dragon Mom

Categories Cajun

Time 5m

Yield 1/4 cup

Number Of Ingredients 11

Ingredients

3 tablespoons Hungarian paprika
1 1/2 teaspoons spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Steps:

Combine all ingredients in a small bowl until thoroughly mixed.
Store in an airtight container. The spice mix keeps its best flavor for about two months.

Nutrition Facts : Calories 352.6, Fat 13.9, SaturatedFat 2.4, Sodium 46547.1, Carbohydrate 70.2, Fiber 43.2, Sugar 11.2, Protein 17.1

CAJUN ANGELS RECIPE - (2/5)

Cajun Angels Recipe - (2/5) image

Provided by á-170456

Number Of Ingredients 7

Ingredients

4 bamboo skewers - (8" to 10" long) soaked in cold
water for 15 minutes
24 jumbo shrimp cleaned, but
with tails intact
24 slices bacon
Blackened cajun spices
Oil for pan

Steps:

Wrap each shrimp in a slice of baon and secure with toothpick. Skewer six shrimp on each bamboo skewer and dredge the skewers in the spices. Lightly coat a cast-iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes per side. Bacon will be soft but cooked and shrimp will be pink. This recipe yields 4 servings; 6 carb grams per serving.

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