CAJUN SEASONING

Net Wt. 27g

R E C I P E S

To prepare as Jambalaya, in a large nonstick stockpot, saute 13 ounces sliced Andouille sausage with some olive oil until browned and set aside in a large bowl.  Saute 12 ounces jumbo raw shrimp in the same skillet until almost cooked through and set aside.  Saute 2 boneless skinless cubed chicken thighs until just cooked through and set aside.  Saute 1 diced onion, 2 stalks diced celery, and 1 diced red bell pepper until softened. Then add 4 cloves minced garlic and 1 teaspoon dried thyme, stirring until fragrant (about 1 minute). Add 2 cups 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 set aside ingredients.  Cover with a lid over medium heat until everything is warmed through.  Garnish with fresh parsley and green onions.

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 pizza dough.  Then top with shredded cheese, followed by the Cajun chicken pieces.  Add chopped bell peppers, sliced scallion whites, and 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.

To prepare as Cajun BBQ Chicken, season bone-in skin on chicken pieces with Cajun Seasoning.  Massage seasoning onto meat and let stand 15 minutes before cooking. Grill, roast, or smoke until thoroughly cooked.  Brush with BBQ sauce and continue cooking about 5 more minutes.

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 Licensed 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.