Inside our Cajun blend: what goes in, what stays out
Read the ingredient list on most Cajun seasonings and the first line is salt, the second is rice flour. Ours starts where a Louisiana kitchen starts: paprika, garlic, and cayenne.
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- Origin
- Blended in-house, Louisiana style - no fillers or anti-caking agents
- Tasting notes
- Savory paprika-garlic depth with a cayenne finish
- Use with
- Shrimp, chicken, fries, gumbo, jambalaya, dirty rice
- Heat
- Medium
- Formats
- 8 oz Jar
Built like a working blend
A Cajun blend has a job: deep color and savor from paprika, sweetness from garlic and onion, heat from cayenne, and herbs to round the edges. We blend it in-house in small batches with no fillers and no anti-caking agents, so one shake seasons the dish instead of padding the jar. It clumps slightly in humidity precisely because there is nothing in it but spice; a tap of the jar fixes that.
The all-purpose shake
Dust it on shrimp before they hit a hot skillet, toss it with fries straight out of the oil, and rub it under chicken skin before roasting. In gumbo, jambalaya, and dirty rice it goes in early with the trinity so the paprika can bloom. It earns a spot next to the salt and pepper at the table.
Common questions
How hot is it?+
Medium. The cayenne is present but balanced; a heavy hand makes a dish warm, not punishing. Add crushed red pepper if you want it louder.
Does it contain salt?+
A working amount, not a filler amount. Spice is the first ingredient, which is the reverse of most shelf blends.