Try this Jim Echols Cajun Spice recipe, or contribute your own.
Suggest a better descriptionMix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 16 | ||
Calories from Fat: 5 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 104.7mg | 3 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 1.7g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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