Cajun Seasoning

cajun seasoningSo my previous post about Blackened Cajun Chicken with the Fettuccine Alfredo needs the Cajun Seasonings listed.  Don’t stop there, this mix can be used for all things Cajun!

I use this in my Gumbo.

I use this on shrimp to make Cajun Lettuce Wraps.

Sometimes I just put a little on whatever needs a creole kick in the pants.

And it makes a lot, plus a little goes a long way.  But it stores well for several months in a tightly sealed jar or freezer bag, so make it and enjoy!


Cajun Seasoning
Recipe type: seasoning
Cuisine: Creole
Prep time: 
Total time: 
Cajun spice mix, a little goes a long way.
  • ¼ cup salt
  • 2 Tablespoons Cayenne pepper
  • 2 Tablspoons paprika
  • 1½ Tablespoons onion powder
  • 1 Tablespoon ground black pepper
  • 1 Tablespoon ground white pepper
  • 1 Tablespoon garlic powder
  • 2 teaspoons dried basil
  • 1 teaspoon chili powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground mustard
  • ⅛ teaspoon ground cloves
  1. put all spices into a zip top freezer bag and combine well.


Fettuccine Alfredo

Who isn’t a fan of Fettuccine Alfredo?  It’s creamy, cheesy, warm, and delicious.  And it is such a simple perfection; how would you improve on it?

Easy.  Let people do with it as they want to.  Set out bowls of anything you can imagine would be good with Alfredo, and let people mix it up as they want.  Peas, broccoli florets, bacon crumbles, sauteed mushrooms.  My mouth waters just thinking about it.  But my favorite is always Blackened Cajun Chicken thighs and tomatoes.  Let the creamy Alfredo cool off the spicy cajun seasonings, with some ripe tomatoes to bring it all together.

To over simplify the experience, it’s awesome!

Start by mixing up the cajun spice blend.

Pat the chicken thighs with a paper towel so they are somewhat dry.  Sprinkle some Cajun seasoning on it and slap it into a hot skillet.  The amount of spice used depends on your heat tolerance, but a gentle even coating will go a long way (more than you would salt it, less than a dry rub).  Cook them until they are cooked through, then turn up the heat a little and sear them until the spices turn a dark brown.  You can go all the way to blackened (as per the name) but I am not a fan of smoke in the house if I don’t have to. 😀

fettuccine alfredoNow chop all the vegetables that you want and put them in individual bowls.  Don’t forget to saute the mushrooms (if you like the fungus)!

fettuccine alfredo fettuccine alfredo

Now make the Fettuccine Alfredo!  This part is usually last, because it cools quickly, and if it sits around it can resemble glue.  Don’t worry if it does that!  You can plan for it!  Just keep about a cup of the water from cooking the pasta, and set it aside.  if the Alfedo gets too thick, you can add a little of the water and stir it in.  Like magic, it will be perfect again!

fettuccine alfredoOK, we all know it isn’t considered good for you.  But that’s fine; just don’t eat it every day, and eat it in moderation.  Yeah, there is an entire sermon in that statement, maybe later. 😀

Cook the pasta.  Save a cup of the water, and drain the pasta.  Then you put in the butter, and let it melt.  Toss the pasta in the butter.  Now pour in the cream, salt and pepper.  Toss the pasta in the cream.  Add the grated cheese and stir together over low heat, and watch it all come together.

fettuccine alfredo fettuccine alfredo

Adjust for salt and pepper if you need to.  Don’t be shy, as it can take more seasoning than you think.  Just taste it as you go; nobody likes salty Alfredo.  (Who am I kidding?  It would have to be like a salt-lick for me to stay away!)

Serve immediately, and let people mix and match whatever they want.  This one is my favorite.  You should go find what is yours.

fettuccine alfredo

Fettuccine Alfredo
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Classic creamy Italian comfort food.
  • 1 lb pasta, cooked and drained, still hot (saving 1 cup of it's water)
  • ½ cup butter (1 stick), cut up
  • 1¼ cup heavy cream
  • 1 cup Parmesan-Reggiano Cheese, finely grated
  • salt and pepper to taste
  1. Add butter to the hot pasta. Allow to melt, and stir together.
  2. Add cream, salt and pepper. Stir together.
  3. Add Parmesan-Reggiano Cheese; gently stir together until it forms a cream sauce.
  4. If sauce becomes too thick, add some of the water and stir.


Sausage with Bell Peppers and Onions, Confit

sausage with bell peppers and onions, confitI love Sausage with Bell peppers and Onions.  The slightly spicy Italian Sausage mixes well with the crispness and mild flavor of the bell peppers, and the onion just brings it all home.

I think I first tried it at Disney World some decades back when we lived in Florida.  We were 90 minutes from our doorstep to entering one of the parks, and back then was several years BC (Before Children), so we had a lot more time to play.  I would get off work, my sweetheart would pick me up, and off we would go to visit a theme park.  Our favorite was Epcot.  I know, Magic Kingdom is fun, and the MGM park had some very interesting attractions, but for us the Nations Lake around Epcot had the most variety.  You could get very small (and yes, slightly sanitized) versions of a handful of different cultures, along with some of their traditions, beliefs, and yes, food.  And being who we are, the food was the key.

Swedish pastries, Japanese bowls, Mexican plates, and German Bratwurst.  And of course, the Sausage with Bell Peppers and Onions.  i don’t even remember where it was, just that I loved it.  (Of course, I loved a lot of the other foods as well, but those are for another day.)

I finally got around to making it myself.  And it was good.  Then we made it confit, and it was great!  For those of you new to the term, “confit” simply means to cook food, usually meat, and then to marinade it in it’s own fats and juices.  This has the effect of blending and concentrating flavors in a way that other cooking methods don’t.  In the case of Sausage with bell peppers and Onions, it elevates it to the next level.


I start by browning the Italian Sausage.  I am particular to the Torino brand Italian Sausages, sold at Costco, but feel free to use whatever quality Sausages you can find.  Oh, and the legalese and Food Handlers warning: these things have raw pork in them, please be careful to not cross contaminate anything you aren’t going to cook well, and don’t taste test until it is all cooked thoroughly.

sausage with bell peppers and onions, confit sausage with bell peppers and onions, confit

While the sausages are browning, you can slice the Bell Peppers and Onions.  I like yellow, red, and orange bell peppers, but the green taste almost the same and are a half to a third the price of the more colorful ones.  If I am serving to guests and want the wow factor, I’ll spend the extra; if it is just for me and the family, it will be the green ones.  Also, I like the sweet yellow onions.  less bite, more onioniness…  err, onionier..  onion-esk.  Whatever.

And long quarter inch strips are good in this, as it’s good to see what you are eating.

sausage with bell peppers and onions, confit sausage with bell peppers and onions, confit

Once the vegetables are sliced and the sausage is browned on the outside, remove the sausage from the pan and toss in the peppers and onions.  And yes, the fats from the sausages are to be left in there, as they are flavor and will saute the vegetables.  personally, I add another tablespoon or two of vegetable oil, to make sure all of them get a good coating.  And yes, this makes a lot, so scale it down if you need to.  And whatever you do, don’t scrape out those wonderful brown bits stuck to the pan from the sausage!  That’s flavor!

sausage with bell peppers and onions, confit sausage with bell peppers and onions, confit

Slice the sausages on the bias and add them back into the pan with the vegetables.  And by bias I mean “an oblique or diagonal line of direction” (  It makes the pieces a little larger and more interesting than just little circles.  Add the salt, black pepper, and garlic powder or granules.

sausage with bell peppers and onions, confit sausage with bell peppers and onions, confit

Now stir, toss, or mix it all together and let it simmer.  Mix it around every few minutes until the sausage is fully cooked (no pink, etc) and the vegetables are softened, but still have a little texture in them (we don’t want mushy vegetables).

sausage with bell peppers and onions, confitAt this point, once it is all cooked through, you can put it on bread and have a sandwich.  It’s pretty good.  And even at this point it is worth making, but we can do better.

Pack it into a bowl, ziplock bag, or some kind of airtight container, including all the liquid from the pan.  You want a container that will allow you to pack it all in and have the fats and liquid fill all in between, and let you make an airtight seal.  Fats will pickup whatever flavors you have wandering around in your fridge, so please make sure this gets sealed.

sausage with bell peppers and onions, confitsausage with bell peppers and onions, confit

Put it into your fridge over night.  Yes, patience is called for.  That’s why I often have a sandwich as soon as it’s done, but I know better is coming.  Your patience will be rewarded.

When tomarrow comes around, heat up the Sausage with Bell Peppers and Onions, Confit.  And put it on bread.  And eat it.  And eat some more.  And show off to your friends how good it is, but never tell them how easy it is.  Unless they ask, since recipes should be shared.

sausage with bell peppers and onions, confit

Sausage with Bell Peppers and Onions, Confit
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Italian Sausage with bell peppers and onions is elevated to a new level by making it a confit
  • 3 medium onions, sliced
  • 3 bell peppers, seeded and sliced
  • 10 Italian Sausages

  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ teaspoon garlic powder (or granulated garlic)
  1. Brown Italian sausages on medium heat. Remove from heat and slice.
  2. Add bell peppers and onions to pan and stir in vegetable oil to coat. Add sliced sausage, salt, black pepper, and garlic powder. Stir to combine.
  3. Continue cooking on medium heat, stirring occasionally, until sausage is fully cooked and vegetables are softened, but not mushy.
  4. Pour entire batch of sausage, peppers, and onions, plus all liquid, into an airtight container, making sure the liquid covers as much as possible.
  5. Refrigerate overnight. Heat through and serve on buns, hoagie rolls, or garlic bread.


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