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Jim Echols' Cajun Spice

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      Title: JIM ECHOLS' CAJUN SPICE
 Categories: Cajun, Sauces
      Yield: 6 Servings
 
      1 tb Paprika
      1 ts Salt
      1 ts Onion powder
      1 ts Cayenne powder
      1 ts Garlic powder
      1 ts Crushed chilies
      1 ts Ginger powder
    3/4 ts White pepper
    3/4 ts Black pepper
    1/2 ts Thyme
    1/2 ts Oregano
 
  Mix 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)
 
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