Extra Cajun-y

by Marisa Olsen


Like many people, I love spice. The spicier the better. I love the way wasabi can clear up your sinuses and Mexican peppers can make you hydrate like no other. Most recently, I have become a big fan of the cajun spice. Whenever my friends and I want to make cajun shrimp, we make sure to make it extra cajun-y, i.e., generously pour that tantalizing spice. The cajun spice works on so many foods: the aforementioned shrimp, crawfish, chicken, etc. Since I so often reach for the cajun spice jar, I decided to make my own rendition of the blend to use as a rub on a catfish filet. This is what I mixed together: salt, pepper, garlic salt (with judgment), chili pepper and red pepper flakes. After I found a balanced blend, I simply rubbed on filet and put it back in the fridge to soak up the flavors before cooking. An hour later, I set the oven to 350 degrees and cooked the fish in a foil pouch for about 10-15 minutes. And of course it came out extra cajun-y.