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This blend brings back memories of trips down to Louisiana with its mixture of a little heat, black pepper, paprika and herbs. It can be used as a rub on meats, chicken and duck, used to blacken fish and shrimp, and added to jambalayas and gumbos.Try our recipes for Cajun Shrimp over Pasta, Potato Latkes with a Southern Flare, Grilled Scallop Salad with Cajun Seasoning and Mustard Dressing, and Cucumber Grape Gazpacho with Cajun Shrimp.
Ingredients: paprika, ancho chili, black pepper, onion, garlic, salt, thyme, Mexican oregano, and basil.