My current obsession has also been heat. Every since my friend gave me a copy of The Cajun Night Before Christmas I have had a longing for some spicy Cajun food. I’ve been through a bottle of
--thank God they sell it here. It even has the royal seal of approval as it is served in Tabasco to the Queen! --eating it on everything and occasionally just shaking a few drops in my mouth because I am like that. But I have had an unbelievable craving for some “Tonys.” Those from the Buckingham Palace way will know I am referring to Tony Chachere's spicy, salty Creole sprinkle on everything spice. You can’t get that here but I googled the ingredients and then looked at my local supermarket Cajun spice and it was pretty much the same. Salt, cayenne, garlic and some paprika and herbs. I bought some and I cannot get enough. But it is pretty salty so I am planning to make me a version using Lo-Salt when this runs out--which will be soon because I cannot stop eating it--because you can find Cajun seasoning recipes by the tonne on the internet. Which brings me to my latest sweet and salty concoction: Louisiana
Ready to eat dried apricots rolled in Cajun seasoning. I know what you’re thinking--but give it a try. The flavours go really well and apricots are high in iron and 4-5 count as a serving of fruit--so there.
. I’m going off to eat some now. Mmmm..sweet, salty and spicy.