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Heaven on Seven's Angel Dust Cajun Seasoning
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By Jimmy Bannos
Posted December 28th, 2007
The Heaven on Seven Cookbook: Where It's Mardis Gras All the Time!
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Author Notes: When you think of great Cajun food, you don’t immediately think of Chicago, but ever since 1985 Jimmy Bannos has been keeping the New Orleans Mardi Gras spirit alive and thriving at his windy city restaurant, Heaven on Seven. In this book, Bannos shares the recipes that made Heaven on Seven famous -- more than 90 in all. While the fare is heavily Cajun influenced, Bannos pulls from an eclectic array of cooking traditions to create a vibrant, joyous fusion with a decidedly down home flair.

This is a great all purpose Cajun seasoning that Jimmy Bannos uses in many of his recipes. One of the favorites at the restaurant that uses this seasoning is Cajun Coleslaw.
Ingredients: 3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoon dried thyme leaves
1 1/4 teaspoon dried oregano leaves
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Instructions: Makes 1/2 Cup

Combine all ingredients in a small bowl until thoroughly mixed. Store in a an airtight container. The spice mix keeps its best flavor for about 2 months. It is also available from the Heaven on Seven website.

Note: This recipe could easily be doubled and stored for future use.


 

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