About

Cajun refers to the rustic cuisine of rural Louisiana developed by displaced French Canadians after their expulsion from British rule in the 1750's. Cajun food is characterised by simple, hearty, authentic French style, one pot dishes with spicy notes like Jambalayas and Gumbos. Cajun combines old world herbs and spices oregano, thyme, and cumin with new world spices paprika, pepper and chilli. At the heart of Cajun cooking is the “holy trinity” (equal measures) of sautéed diced onion, celery, and green bell peppers.

Uses & Ideas 

Cajun Spice can be used to add vibrant flavour for quickly grilled items like fish fillets, chicken pieces, lamb or pork cutlets, steaks, prawns, scallops, eggplant, or zucchini. Lightly rub the item in olive oil, season with Cajun, and add salt to taste. Cover and allow the spices to work their magic for 15 minutes before grilling. 

For whole joints of meats like lamb legs, beef ribs, or whole chickens, apply Cajun Spice and allow the flavours to permeate for at least 2 hours before roasting, smoking, or cooking on a rotisserie.

Mix Cajun Spice with softened butter and lather over cobs of fresh corn whilst grilling or barbecuing.

Make cylinders of softened butter mixed with Cajun Spice, coriander, and lemon juice. Freeze and slice as needed to melt over grilled steaks, chicken fillets or prawns.