Cajun Spice Mix

My partner, Grillmaster D, never does anything by halves. When our local produce stand recently offered raw peanuts, she promptly went up the road and snagged a whole 14-lb. bag of them (which meant that Mrs. Grillmaster D was going to be boiling peanuts for days).
D and the Princess love boiled peanuts. Me, not so much—they are texturally nasty to me and I am really texture-sensitive to my food. I don’t mind making them for my family, however, and my Southern-raised partner says they are as good as any she’s had in the South.
In a conversation at work one night, D’s boss asked if we made them Cajun-style. D and the Princess prefer them with just salt, but I said I was willing to experiment for her (because D’s boss rocks). I came up with this Cajun spice blend that earned me two thumbs up. It’s not just for peanuts, either—you can use it as a dry rub, in a remoulade or sauce, in a soup, etc.
A note about spices: I have purchased my spices from Penzey’s Spices for almost two decades. In quality, freshness and taste, there is absolutely no comparison to the stuff you find on a supermarket shelf.
Cajun Spice Mix
4 teaspoons kosher salt
4 teaspoons sweet paprika
4 teaspoons granulated garlic powder
2 teaspoons granulated onion powder
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons ground oregano
2 teaspoons dried thyme
Mix together and store in an airtight container.

~ Tiffany
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