Cajun Seasoning is a spice blend popular in Louisiana and the Southeastern United States. It is used as a blackening spice for meats, fish, and vegetables on the grill, skillet, or flat top. It can also be used to quickly season gumbo, jambalaya, and rice dishes.
This rub has flavors of smoke and spice with a blend of herbs like black pepper, paprika, cayenne, oregano, garlic, onion, red pepper, thyme, salt, and others. This creole spice blend has a mild subtle heat that will not overwhelm and allows other flavor notes to shine through. Use it on fish, shrimp, pork, chicken, beef, zucchini, okra, potatoes, popcorn, crab cakes, corn on the cob, and more.
Cook like a professional with roots in the Bayou in no time with this easy Louisiana Cajun Seasoning and Blackening Spice. Use it by itself, or as a base to create your own one of a kind Cajun and Creole Spice blends.
Easy blackened fish: Heat 2 tbsp. of oil in a heavy skillet until smoking, dip the fish in melted butter and coat it with the Blackening Spice. Toss into the skillet, cook, flip one, and you're done!
Spices, paprika, salt, chopped onion, garlic, sugar, canola oil.
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