Tony Chachere's Cajun Season recipe-
- 26 ounces salt, free flowing
- 1 1/2 ounces pepper, black, ground
- 2 ounces red peppers, ground
- 1 ounce garlic powder
- 1 ounce chili powder
Store in an airtight container. I prefer Mason Jars for... well, pretty much everything.
Yup, that is it.
I think I can handle that, and having a little Cajun spice in Minnesota will be nice, too.