Ingredients: blended chilli, spices, garlic, pepper No salt!
Cajun cookin’ is a culmination of the influences of classic French, African and indigenous American cuisines. For the best flavour we recommend using only seasonings produced in small craft-batches with proper chiles, freshly milled spices and no preservative or anti-caking agents. (The name ‘Chile Mojo’ comes to mind)
Recipe #1 The Pan-fry - simple as this:
coat chicken breasts, veal chops, fish fillets or any grilling meat with lemon juice. Sprinkle with salt to taste and a good dusting of Chile Mojo Cajun Spice. Lightly oil a hot pan and let em’ rip.
Recipe #2 Seafood Gumbo -
1 cup scallions OR 1 small brown onion, minced 3 cloves garlic, minced 2 Tbsp. vegetable oil 400gm chopped tomato, canned or fresh, with juice 1 cup boiling water 2 bay leaves 1 tsp. salt 2 tsp. Chile Mojo Cajun Spice pinch of filé powder (or substitute1 tsp wheat or rice flour) 1 kilo mixed fish & shellfish
Saute scallions and garlic until softened and slightly browned.
Add remaining ingredients (except filé and seafood) and simmer 20 minutes. Whisk in powder then add seafood. Cook another 5 minutes, or until seafood is cooked. Serve over boiled rice.
Recipe #3 Jambalaya Rice
Well, as Jambalaya recipes go, this ain’t one. My approach is to saute a diced onion; then it’s time to clean out the fridge. Peas meet tomatoes, lunchmeats love turnips and chickens marry prawns. Simmer with a bit of chicken stock (Salt to taste) and tie it all together with a generous spoonful of Chile Mojo Cajun Spice. Stir in some cooked rice and top the beautiful mess with fresh parsley.