CAJUN SEASONING (Net Wt. 27g)

INGREDIENTS:  Sea Salt, Smoked Paprika, Garlic, Onion, Black Pepper, Cayenne Pepper, Oregano, Thyme, Red Pepper

To prepare as Jambalaya, in a deep skillet saute 13 ounces sliced Andouille sausage with a little olive oil until browned and set aside in a large bowl.  Then saute 12 ounces jumbo raw shrimp in the same skillet until almost cooked through and set aside.  Then saute 2 boneless skinless chicken thighs (cut into bite sized pieces) until just cooked through and set aside.  Finally saute 1 diced onion, 2 stalks diced celery, and 1 diced red bell pepper until softened and then add 4 cloves minced garlic and 1 teaspoon dried time, stirring until fragrant (about 1 minute) and then set aside.  To the same skillet, stir together 2 c long grain rice, 2 tablespoons Cajun Seasoning, and 4 cups chicken broth.  Bring to a boil, cover, reduce heat and let simmer for 20 minutes.  Remove from heat and let sit covered for 5 minutes.  Then stir in all of the sauteed ingredients that were set aside.  Cover with a lid over medium-low until everything is warmed through.  Top with chopped fresh parsley or sliced green onions if desired.

To prepare as Creamy Cajun Pizza, melt 1 tablespoon of butter in small saucepan over medium heat.  Add 1 tablespoon of flour and whisk until smooth and continue whisking for about a minute or so.  Increase heat to medium-high and add 1/2 cup of milk, continuing to whisk until it has thickened.  Add Cajun Seasoning to taste and set aside.  Season two boneless, skinless chicken thighs with Cajun Seasoning cook in a skillet with oil until thoroughly cooked.  Chop into bite-sized pieces.  Assemble the pizza by spreading the creamy Cajun sauce over the pizza dough.  Then top with shredded cheese, followed by the Cajun chicken pieces.  Add chopped bell peppers, sliced scallion whites, and some sweet corn kernels.  Bake according to pizza dough instructions.  Remove from heat and sprinkle with Parmesan cheese, sliced scallion greens, and a drizzle with Louisiana Style Hot Sauce.

To prepare as Cajun Fries, drizzle frozen fries with some olive oil and season with Cajun Seasoning.  Toss to coat.  Bake according to package instructions.  Before serving, add more seasoning if desired.

To prepare as Cajun BBQ Chicken, pat dry some bone-in skin on chicken pieces with paper towels.  Sprinkle desired amount of Cajun Seasoning all over meat.  Massage rub into meat.  Let stand 15 minutes before cooking. Grill, roast, or smoke until thoroughly cooked.  Brush with BBQ sauce and continue cooking for about 5 more minutes, brushing on more BBQ if desired.

To prepare as Cajun Chex Mix, preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper. In a large bowl, add 4 cups Chex cereal, 2 1/2 cups pretzels, 2 cups Cheerios, and 1 1/2 cups peanuts. In a small bowl, mix 1/2 cup melted butter, 2 tablespoons Worcestershire sauce, and 1 teaspoon hot sauce. In another small bowl, mix 1 tablespoon Cajun, 2 tablespoons grated Parmesan cheese, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Pour the butter mixture over the cereal mixture and toss to evenly coat. Add the Cajun mixture and toss to evenly coat. Spread evenly on prepared pan, and bake, stirring every fifteen minutes, until everything is dry and toasted (about 45 minutes). Let cool on sheet pan. Store in an airtight container.

This product was produced at a Home Food Processing Establishment and was made in a facility that also processes wheat, eggs, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame.  Extend shelf life by storing in a cool, dark, dry place.