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Our smoky, savory take on classic Cajun seasoning glows with a low-burning fire, an herbal twist and a sun-dried bite that elevates the typical notes of the rustic bayou blend. Sprinkle liberally as an all-purpose spicy seasoning and dry rub for meats and roasted vegetables. Dust it over french fries and popcorn and use it as a base for gumbo and other stews.
Cajun seasonings are defined by a balance of onions and garlic with cayenne, black peppercorns and herbs like oregano and thyme. All of that’s packed in here, but we’ve also added sweet-and-umami sun-dried tomato powder as well as funky fermented white peppercorns to fill out the fruity fire. We love Hot & Smoky Cajun with any kind of sausage and sautéed peppers. It’s brilliant for a bowl of Cajun red beans and rice and it adds a scorching sweetness to salad dressings. We mean it when we say it’s good on just about everything!
Highlights
Heat index:
Medium
Tasting notes:
Low-Burning Fire • Savory Herbs • Sun-Dried Tomato
Ingredients
Wind-Blown Sea Salt, Purple Stripe Garlic, Toasted Onion Powder, Cayenne, Zanzibar Black Peppercorns, Noble Sweet Paprika, Smoked Pimentón Paprika, Crushed Oregano Buds, Fermented White Peppercorns, Flowering Hyssop Thyme, Sun-Dried Tomato Powder
Cooking tips
- Sprinkle liberally over chicken, shrimp, pork chops, or salmon before grilling or roasting
- Dust over fresh popcorn, french fries, or roasted nuts straight out of the oven while everything is still hot and glistening with oil.
- Stir a heaping tablespoon into the aromatics at the start of a gumbo, jambalaya, or any braised bean dish.
Recipes
Sourcing
Cajun and Creole cuisines both come out of the intertwined foodways of South Louisiana, but they have different centers. Cajun cooking grew primarily out of the Acadian diaspora in rural South Louisiana, while Creole food developed around New Orleans and the older colonial population. Compared to Creole dishes, Cajun classics are hotter and more rustic with a peppery bite and strong herbal notes. Smoky cured meats and local seafood form powerful flavor foundations instead of the creamy sauces often found in Creole kitchens.
Our Hot & Smoky Cajun is boosted with an unusual addition from a very different coastal region: sun-dried tomato powder grown in Turkey along the Aegean Sea. Tomatoes are natural sources of umami, sweetness, and complex aromas, so they’re ideal complements to the cayenne and black peppercorn kick of a Cajun blend.
