Prep 15 mins
Cook 5 mins
You won't find this one anyplace else on the planet except right here on Recipe*zaar. Why? Because I invented it! It's for bumping up either chicken or pork and can be used as a "dredge", a seasoning, or, as a rub for smoking. I'm sort of a food anthropologist and I put a lot of research and testing into this one. The ingredients are traditional Appalachian fare, except that the smoked red chilis are more of a western invention. Still, we smoke the chilis around here nowadays so I didn't feel bad about using them and the smoke really adds to the overall quality of the spice. You can order these smoked red chilis online from various Albuquerque outlets. Also, the filé is nothing more than dried and ground sassafras tree leaves. We use sassafras a lot here in Appalachia and using the Cajun filé is a lot more convenient than drying and grinding your own leaves. See directions below for how to use it. Great flavor!
- 2 tablespoons dark brown sugar
- 1 tablespoon dried oregano
- 1 teaspoon roasted red chile, without seeds
- 1⁄4 teaspoon fennel seed, freshly ground
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon file seasoning
- Grind the ingredients until it becomes a greyish-white powder.
- Store in a closed container.
- When used as a "dredge" add 1 teaspoonful to each cup of flour. As a spice, just sprinkle it on to the raw chicken or pork before cooking/baking/frying. For smoking, just rub it on the meat.
I'm looking forward to using this on chicken ~ this was an easy recipe to put together and has a wonderful aroma. I'll be making this up for gift-giving for the holidays. Thanks Bone Man ~ made for MY 3 CHEFS, November 2009!