Cajun Spice Mix

Equal parts bold and spicy from the pepper and earthy from the garlic.

A hot and spicy blend originally intended for seasoning meat before cooking.

A medium heat, spicy blend for seasoning meat before cooking. Using butter adds to the blackening effect, caused by the burning butter.

Place meat or fish in a shallow baking dish, and pour melted butter over it, rubbing to coat well.

Sprinkle spice mixture generously, ensuring all sides are well coated.

The butter coating adds to the blackening effect, caused by the burning butter so spice up chicken, fish, lamb, pork or beef with this zesty spice mix.

This Cajun spice mix makes a delicious dry rub, mixed into mayonnaise, or added into a dressing.

Also makes a great addition to soups and casseroles

Cajun spice originates in the South, mainly in Louisiana. Cajun people were known to use many ingredients in their cooking, such as garlic, bell peppers, onions, celery, and bay leaves.

The differences between Cajun and Creole seasoning are Creole seasoning has more oregano and basil than Cajun which makes sense because Creole also contains tomatoes whereas Cajun does not.

BEWARE: There are many commercial seasoning mixes on the market, often simply salt with a variety of spices. Some add monosodium sodium glutumate (MSG) as a flavor enhancer. Our spices and mixes never contain any MSG or salts or other enhancers, just pure, fresh herbs.