This seasoning was used more for game by my family than for beef, as they were frequent hunters and ate game quite often. However, they used this seasoning mix a lot--on all types of game and on beef when they had it.
It was liberally sprinkled on venison, mallard and teal ducks, turtle, frog, squirrel and rabbit which were often found on Cajun dinner tables in the olden days. While venison, ducks and rabbit are still eaten today, the other less usual meats are not consumed nearly as much. Alligator (yes, I know it's not game) is very popular in the south even though it seems strange to "outlanders," or non-Cajuns.
Yield: About 2 1/2 Cups
Ingredients:
- 1/3 cup salt
- 1/4 cup white pepper
- 1/4 cup dry mustard
- 1/4 cup onion powder
- 1/4 cup garlic powder
- 2 1/2 tablespoons paprika
- 2 tablespoons black pepper
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 teaspoons filé powder
- 1 1/2 teaspoons cayenne pepper
Preparation:
Stir all ingredients together, blending well. Store in an airtight container in a dark cook place, such as a pantry, for up to 6 months.
This makes a nice gift, presented in an attractive jar. Especially if you're a hunter and have some game to give along with the seasoning. (Of course, you could purchase some steaks or other cut of meat or game when you're bringing the main course to a dinner, giving a jar of this seasoning as part of your contribution.)