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Spices & Seasonings
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Blackening is the name given to a quick-cooking process developed by New Orleans chef Paul Prudhomme. Blackening produces a peppery black crust, while searing in all the juices and flavor, which makes it a great choice for the grill.
Cajun Spices
There are two basic ingredients to most Cajun dishes: slow cooking and spicy seasoning. And although you can get by without the slow cooking, you can’t get anywhere and call it Cajun without the right spices. But don’t worry, we’ve got all the fixings to make your next gumbo or jambalaya taste like it came right out of a Louisiana pot.
We’ve got the blackened seasonings to make the classic Chef Paul Prudhomme creation, blackened Louisiana redfish, or your own unique blackened dish.
Blackened Fish
If it’s not slow cooked, then it’s probably fried, and we’ve got all the makings for authentic Cajun fried foods with our selection of chicken and fish fry mixes. Use the fish fry for some Cajun fried catfish or the chicken fry for some down-home frog legs.
Not frying tonight? Go for an old-fashioned seafood boil, but make sure to accompany it with our assortment of crawfish, gulf shrimp and crab boil seasonings. Our crab and seafood boil mixes are created specially for the most scrumptious Louisiana seafood boils.
Cayenne pepper is a classic Cajun seasoning, but it’s more than just that. Our Cajun & Creole seasonings blend cayenne pepper, salt, garlic and onion powder and more for the perfect companion to all your dishes from New Orleans or Cajun Country Louisiana.
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