This is a recipe I always have on my countertop.
For a low salt version, modify the amount of salt you use. The recipe has 9 1/2 TBS spices and herbs to only 2 TBS Kosher salt.
NOTE: Please remember that Kosher Salt has half the sodium of table salt.
I am not great in Math, but I'm sure you can figure out the sodium content, and then reduce the salt if you need to.
EMERIL STYLE NEW ORLEANS CAJUN SEASONING
2 1/2 tablespoons sweet paprika
2 tablespoons Kosher salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients, mix well Store in an airtight container.
Makes about 2/3 cup
This keeps a long time, until you use it all up.
re: Fog City Kid
Enjoy! It is the best all purpose seasoning I know of ,with or without the salt. Because it is so rich in flavor, no additional salt is needed. To get the "tang" of salt, add a few drops of lemon juice to your dish.
Some things I use it for :
* As a rub
* Add i tsp to flour for dredging
* In salad dressing
* Mixed with olive oil as a marinade for grilled meat, fish, chicken and vegetables.
I wish you good health!
I like all of the spice mix recipes from Paul Prudhomme's first book: "PAUL PRUDHOMME"S LOUSIANA KITCHEN" except that they all have way too much salt for my taste and your heart. I usually use about 25% of what he calls for. You could use even less or make them salt free. The recipes are specific to the type of dish ie. pork, fish, beef, veg. etc. I rec. the book but if you don't want to buy it, Goggle for his recipes, lots are available online for free! I wish you GOOD HEALTH!!!
Famed Cajun chef Paul Prudhomme has a mail order business with a catalog. He has a variety of cajun spice mixes - some of them should be salt free I would think. But you could try mixing small amounts of: black, white and cayenne peppers. Then for the predominant flavors: onion powder, garlic powder, paprika, thyme leaves. And a minor amounts of: sugar, basil leaves, dry mustard, oregano leaves. These are the things he actually does mix together sometimes in one recipe. The man is a master of combining dried herbs and spices. BUT - pleae do this: P.P weight like 400 pounds and decided to change his diet. He wrote a book you need to get - "A Fork in the Road" - should be available at online used book sites. The reason you need to get this book is it is perfect for you. He has all these wonderful low cal healthy recipes - many Cajun. And I can't really give you the low down on how he actually spices things here.