Jim echols' cajun spice

Yield: 6 servings

Ingredients:

1 tb Paprika 1 ts Ginger powder
1 ts Salt 3/4 ts White pepper
1 ts Onion powder 3/4 ts Black pepper
1 ts Cayenne powder 1/2 ts Thyme
1 ts Garlic powder 1/2 ts Oregano
1 ts Crushed chilies

Instructions:

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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---------- Recipe via Meal-Master (tm) v8.01

Title: Shrimp Newburg

Categories: Cajun, Fish/sea, Beef

Yield: 8 servings

2 tb Butter 1/4 ts Salt

2 tb Flour 1/4 ts Pepper

1 c Milk 2 tb Lea & Perrins sauce

2 lb Raw shrimp 2 ea Beef bouillon cubes

2 ea Pimentos and 1 can liquid 1/2 ts Dry mustard

1 ea Egg 1 x Onion tops

1/2 c Cream 1 x Tabasco sauce

1 ea Small onion 1/4 c Hot water

Make white sauce by melting butter, add flour and cook until it

bubbles, add onions, simmer a minute. Add hot milk and cook until

sauce thickens. Add peeled raw shrimp, pimentos and liquid from

one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon

cubes disolved in hot water, dry mustard, chopped onion tops, dash

of tabasco sauce. Before removing from fire, add beaten egg and

cream. Mushrooms optional.

From Talk About Good" Submitted by Mrs. Curtis G. Breaux Baton Rouge.