My cowboy husband and I developed the Cajun Blend and it is a big hit with everyone.  Fuzz is our little dog who showed up as a stray 2 years ago.  Here he is with his “all over body” bed head guarding our front porch. He always wants to be in the garden with me so we named our Cajun Mix after him. We think it has a great taste without the bad burn that some pepper mixes can have. Try it and let me know what you think.  We are planning to make an extra hot Cajun Blend.

• 2 tablespoons Pepper Corns (I use a mix of black, red, green and white)
•  2 tablespoons Garlic, granulated or powder
• 2 tablespoons Onion powder
• ½ tablespoons Nutmeg powder  
• 2 tablespoons Parsley, dried
• 2 Bay Leaves
•  1 tablespoon whole Yellow Mustard seeds
• 1 tablespoon Coriander seeds
• 2 tablespoons Cayenne pepper powder (This our own home-grown)
• 2 tablespoons dried Cayenne flakes (Our home-grown with seeds included)
• 2 tablespoons Red Chili powder
• 1 tablespoon Cumin
• 2 tablespoons dried Italian seasoning mix
• 2 tablespoons Paprika powder
• 1 tablespoon Gumbo Felli` (powdered Sassafras)
• Add 3 tablespoons Sea Salt if you want a salted blend

Mix all ingredients in a food processor with a blade or in an electric coffee bean grinder. I use the coffee bean grinder because I have found that it will produce a finer powder than my food processor. Place the powdered blend in a sealable container like a large salt shaker.  This mix will form clumps because there is no anti-clumping chemical in it.  If it clumps use a knife or the end of a spoon to break it up. It will not affect the taste.  Tastes best if used in 6 months.