Cajun Seasonings, Regular Spicy, Extra Hot, Or Salt Free
Cajun Seasonings are useful, whether you’re a Cajun cook or not. This is the flavor you get when you taste a blackened dish; just be aware that the actual blackening comes from a very hot fire. This can be from a very hot gas grill, or in a professional kitchen - if you try to blacken in a home kitchen you are likely to set off the fire alarm. We really like this seasoning without being blackened as it's just a darned tasty, all-purpose seasoning.
For those who like a little zip to their food, use 1 teaspoon per pound for catfish, grilled chicken wings, steaks, chops, ribs, red snapper. It's great sprinkled on vegetables and eggs, and makes wonderful Cajun fries.
Regular Cajun has a pleasant level of heat, enough to add zest to your food but still mild enough for the whole family. It's a versatile flavor that can be used as a seasoned salt. Extra Hot Cajun, with jalapeno powder, will burn unwary tongues; this one's for serious Cajun and hot food lovers. For those worried about sodium, the Salt-Free has all the flavor you love without any salt.
Regular and Extra Hot: Hand mixed from half-sharp Hungarian paprika, salt, ground celery seed, garlic powder, Italian herbs, onion, cumin, Tellicherry black pepper, sugar, hot pepper, curry powder, turmeric, dill, mace and cardamom. (Extra Hot has additional cayenne and jalapeno powder). Salt Free: Hand mixed from Hungarian and California paprikas, onion, garlic, cayenne pepper, white pepper, black pepper, thyme, Mexican oregano. Sodium content for Extra-Hot Cajun: 260.79 mg per teaspoon; 8.99% sodium Sodium content for Regular Cajun: 398.96 mg per teaspoon; 12.59% sodium