Louisiana Cajun Seasoning
We love everything about New Orleans. Especially the food. This blend is a staple in our Founders' kitchen, and has all of the heat of the Deep South - without the tongue-scorching burn. If you haven't had this on steak or grilled shrimp, you haven't lived. Also wonderful in classic Cajun dishes like gumbo, jambalaya, and étouffée, or use it to season vegetable stews, crab cakes, or grilled seafood. (Patricia likes to use this to make Cajun-style french fries.)
INGREDIENTS: Smoked paprika, garlic, cayenne pepper, onion, sea salt, organic spices.
Glass jars: 1.75 inches x 4 inches. Come with sifter cap.
Resealable bulk bags: 8 oz and 1 pound options come in a resealable stand-up bag that's easy to open and close. Both come with directions for how to pop popcorn on the stove top.
How To Use: For a dry rub: Use 1 Tbsp per pound of meat, or 1/2 Tbsp per pound of vegetables. For a wet rub: Use 1 to 2 Tbsp of seasoning with a bit of neutral tasting oil or other liquid, and mix together to create a thick paste. To make into a sauce or dip: Use 1 Tbsp for every 1/2 cup of liquid. Get more recipe ideas here.
SHELF LIFE: Two years from purchase.
STORAGE: Please keep stored in a cool, dark and dry location.