Cajun Seasoning


Add some Southern flavor and heat to your meals!  Use as a dry rub on chicken, seafood, ribs, and more!  Add to stews or seafood dishes like gumbo and jambalaya.  Make Cajun chex mix, or simply sprinkle on fries!  See below for ingredients, instructions, and recipe ideas.
INGREDIENTS:  Sea Salt, Smoked Paprika, Granulated Garlic (Dehydrated Garlic), Granulated Onion (Dehydrated Onion), Fine Ground Black Pepper, Cayenne Pepper (Red Pepper), Dried Oregano, Dried Thyme, Crushed Red Pepper
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.
To prepare as Jambalaya, you’ll need these ingredients:  1 tablespoon olive oil plus more as needed, 13 ounces sliced Andouille sausage, 12 ounces jumbo raw peeled deveined tail-off shrimp, 2 boneless skinless chicken thighs cut into bite-sized pieces, 1 diced onion, 2 stalks of diced celery, 1 diced red bell pepper, 4 cloves minced garlic, 1 teaspoon dried thyme, 2 cups dry long grain rice, 2 tablespoons Cajun Seasoning, and 4 cups chicken broth.  In a 12-inch deep skillet, add olive oil and saute the sausage over medium high heat until browned. Remove and set aside. In same pan, sauté the shrimp until almost cooked (remove when it has turned almost all pink) and set aside with the sausage. In the same pan, sauté the chicken until just cooked through with no pink centers.  Remove and set aside with meats.  In the same pan, sauté the onion, celery, and bell pepper, adding extra oil if necessary. Sauté until softened. Add garlic and thyme, cooking until fragrant, about 1 minute.  Remove veggies and set aside with meats.  Add rice and Cajun seasoning to the same pan, stir to coat rice evenly. Add chicken broth, bring to boil, cover with lid, reduce heat and let gently simmer 20 minutes. Remove from heat, let sit with lid on for 5 minutes. Then fluff with fork, and stir in all of the ingredients that were set aside. Cover with the lid, and place on burner over low heat.  When everything is warmed through and the shrimp is fully cooked, serve.  Top with chopped fresh parsley or sliced green onions if desired.
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, you’ll need these ingredients: bone-in skin-on chicken pieces, Cajun Seasoning, and your favorite BBQ sauce.  Pat dry the chicken 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.
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.