Cajun and Blackening Seasoning

For about 5 years I sold scratch made Cajun & Creole food at fairs, festivals, breweries, and catering. This seasoning was the base for our Red Beans & Rice, Crawfish Etouffee, Jambalaya, and Gumbo. It is easily used to make Dirty Rice, Cajun Chicken Po Boys, Blackened Steak....

Use on meats when smoking, grilling, pan frying, or baking off in the oven. One of our best sellers was our Cajun Chicken Sandwiches (not fried). Simply sauté chicken thighs or breasts and season with our Cajun & Blackening Seasoning. Once seared, add chicken stock (or water) to the pan and keep cooking down while adding more seasoning in small increments. Cook until chicken shreds and hold in heavily seasoned liquid. Make a sandwich with chicken, a touch of the liquid, lettuce, tomato, remoulade coleslaw, and if you're feeling frisky, make a bechamel sauce. Finish with a few, two or tree, dashes of seasoning or brush with butter mixed with our Cajun & Blackening Seasoning for a full flavor taste bud explosion. 

Make Crawfish Mac n Cheese! Make Cavatappi pasta and coat cheese sauce. When making the cheese sauce add our Cajun & Blackening Seasoning, and when sauteing crawfish tails season heartily. Top with fresh parsley or some more Cajun & Blackening Seasoning. 

Shrimp & Grits with Pancetta and fresh scallions.

Blackened Catfish Po' Boy

Roast Beef Debris Po' Boy