Cajun Seasoning


Besides making your own dirty rice, gumbo or jambalaya you can use our Cajun Seasoning anywhere else you want some down on the Bayou flavor on the grill, on your broiled shrimp or maybe you have some fresh crawfish and want to show somebody that isn’t from the great state of Louisiana how to ‘pinch the tail and suck the head’!

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SKU: 1508922 Category:


Flavor Profile: bright burst of flavor without lingering

Creole cuisine evolved from the area’s more affluent 18th century aristocrat’s desire to develop their own majestic cuisine similar to that found in Europe at the time. Most of these were 1st generation French immigrants and of those many were often 2nd sons who stood no chance in inheriting land and wealth from their families back home so they set out to America to stake their claim to wealth and fortune. Many of their original recipes used during this time were from familiar classic French or Spanish cooking techniques that were then fused with local foods to create their own signature cuisine — Creole cooking.

Cajuns on the other hand, are the descendants of approximately 3,000 French refugees who migrated to the area from Acadia, Canada between 1764 and 1785. They lived outside the city, worked the land and formed a kindred spirit with the German and Spanish immigrants and Native Americans in the area. As a rule of thumb, Cajun dishes are one-pot creations like gumbos, dirty rice, jambalaya, fried catfish and a spicy smoked sausage called Andouille. Cajun cooking features simple ingredients and pork fat is a base in many dishes.

1/2 cup | 2.4 oz

Ingredients:hand blended from paprika, garlic, onion, black pepper, thyme, white pepper, cayenne, and sage


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