Cajun Blackening

$7.99

Choose your size

Medium Jar (Net: 2.05 oz)

Pick up available at: Set my spice store for info or pick up

Whether you do a lot of Cajun-style cooking or not, you'll find many tasty ways to enjoy it! Use as a blackening spice, or as an all-purpose seasoning. Make Cajun fries, or season burgers, steaks, or catfish. Use about 1 teaspoon of Cajun seasoning per pound of meat. Sprinkle on vegetables, salads, or eggs. To make a hotter version of Cajun blackening spices, add 1/2-2 t cayenne powder to 1/4 cup seasoning.

Flavor Profile

This paprika-based Cajun blackening seasoning is bittersweet, aromatic, peppery, and earthy with herbal notes and medium-low heat.

How to Use

Use to make Cajun blackened chicken, blackened catfish, or to season burgers. To make spicy remoulade sauce, mix 1-2 T of Cajun spices with 1/2 cup mayo, 1/4 cup ketchup, and 2 t dijon.

About This Blend

Read our blog post by our founder Mike Johnston for more information on how to make classic blackened chicken using Cajun blackened seasoning.

More Information

Cajun Blackening Seasoning Q&A

What is Cajun blackening spice?

Cajun blackening spices are classic to Cajun cuisine for making blackened chicken, blackened catfish and much more. Cajun spices typically contain some combination of paprika, onion, salt, garlic, pepper, chiles, mustard powder, cumin, thyme, cayenne, oregano, sage and/or celery.

What is the difference between Creole seasoning and Cajun blackening seasoning?

The difference between Cajun blackening seasoning and Creole seasoning is usually the level of spice. Cajun seasoning tends to be spicier, as it uses more cayenne pepper than Creole. Creole is less spicy, but also features more herbs in its spice blend than Cajun seasoning.

Dietary Information

MSG-Free

Nut-Free

Dairy-Free

Gluten-Free

Corn-Free

Sweetener-Free

Sugar-Free

Sesame-Free

Vegetarian

Vegan

Ingredients

California paprika, onion, salt, garlic, white pepper, black pepper, chiles, medium yellow mustard powder, cumin, thyme, cayenne, oregano, sage, celery

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