| 2 Salmon filets |
1 salmon |
$6.99 per pound
|
$3.05 |
| 1/2 lb. medium shrimp (I bought 21-30’s) |
1/4 lb |
$6.99 per pound
|
$1.75 |
| 4 tablespoons vegetable oil |
2 tablespoons |
$3.00 per 48 fluid ounces
|
$0.06 |
| 2 Andouille sausages (I was out of Andouille so I used Chorizo) |
1 andouille sausages |
$7.19 per 19 3/4 ounces
|
$1.45 |
| 1 medium sweet onion |
1/2 onion |
$0.99 per pound
|
$0.16 |
| 1 clove garlic |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 4 teaspoon Cajun seasoning |
2 teaspoons |
$5.29 per 2 1/2 ounces
|
$0.39 |
| 1/4 teaspoon thyme |
1/8 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/8 teaspoon cayenne pepper (more or less to taste) |
0.06 teaspoon |
$3.65 per 3 ounces
|
$0.00 |
| 1/8 teaspoon ginger (add another layer of spice without the heat) |
0.06 teaspoon |
$2.99 per pound
|
$0.00 |
| 1/8 teaspoon cumin (gives it a great earthiness) |
0.06 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1/2 teaspoon paprika |
1/4 teaspoon |
$1.79 per ounce
|
$0.03 |
| 1/2 teaspoon garlic powder |
1/4 teaspoon |
$2.99 per 3 ounces
|
$0.02 |
| 1/2 teaspoon Mexican oregano (regular if you can’t get Mexican) |
1/4 teaspoon |
$3.89 per 3/4 ounces
|
$0.05 |
| 1/3 cup heavy cream |
2 tablespoons |
$3.89 per pint
|
$0.32 |
| Total per Serving |
$7.32 |
| Total Recipe |
$14.64 |
Suggestions?