Cajun and Blackening Seasoning

Cajun and Creole cuisines are an absolute love of Johnny. After a short trip to Jazzfest in New Orleans, Johnny knew he had to make a beautifully rounded version of a Cajun seasoning. Quick little story for you that seems so crazy you may not believe it.

Commander's Palace in New Orleans

One day catering an executive tried the Cajun and Blackening Seasoning. Commander's Palace in New Orleans is highly respected as a great restaurant, so this means a lot. He tasted our chicken, our jambalaya, then picked up the Cajun and Blackening Seasoning, dashed it in his hand, licked it and said, "I wouldn't change a (expletive) thing." This meant a lot.

Flavors and Aromatics of Note: Savory, herbaceous, sweet and earthy. 

Some uses:

• Creole Jambalaya Recipes
• Crawfish Etouffee Recipes
• Red Beans And Rice Recipes
• Dirty Rice Recipes
• Cajun Gumbo Recipes
• Boudin Recipes
• Andouille Recipes
• Crawfish Boils

Ingredients: Onion powder, sea salt (sea salt, magnesium carbonate), paprika, granulated garlic, thyme, cayenne pepper, oregano, crushed red pepper, black pepper

Use on meats when smoking, grilling, pan frying, or baking off in the oven. Or, a favorite, Cajun Chicken Sandwiches (not fried). Simply sauté chicken thighs or breasts and season with 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 Cajun & Blackening Seasoning for a full flavor taste bud explosion.