Cajun Seasoning

Ingredients: Garlic, Sweet Hungarian Paprika, Smoked Paprika, Black Pepper, White Pepper, Onion, Cayenne, Thyme, Oregano, Yellow Mustard Seed

Use With:  Beef, chicken, pork, fish, seafood, eggs, rice, and vegetables

Description: Bring authentic Louisiana flavor and spice to your meals with this savory, complex and robust combination of paprika, garlic, onion, pepper, mustard, herbs, and cayenne that is the essence of Cajun cuisine. Made from a traditional recipe, Tasmanian Spice Traders' Cajun Seasoning delivers true Louisiana flavor that is sure to tantalize your senses and make your mouth water!

 Our Cajun Seasoning contains no added salt making it perfect for those requiring a limited salt intake and giving everyone the flexibility to season their meals to their own preferences.

Suggested Uses:

Use to make authentic Cajun gumbo and jambalaya, red beans and rice, seafood boils, boudin balls, and much, much more…

• Use as a dry rub for meats, poultry, and fish before roasting smoking, or grilling
• Add to sauces or marinades for a Louisiana kick
• Use to season the water for a good ol' seafood boil
• Mix with ground meat for incredibly delicious Cajun burgers, meatballs, or meatloaf
• Mix with olive oil and brush over fish, seafood, or chicken wings before roasting or grilling
• Use in soups and stews for extraordinary Louisiana flavor
• Sprinkle over popcorn, french fries, roasted corn-on-the-cob, deviled eggs, or salads
• Mix into cream cheese, ranch dressing, yogurt, or hummus for an easy, zesty dip or spread
• Endlessly versatile, shake it on just about anything you would normally use salt and pepper to spice up any dish!

What is the difference between Cajun and Creole? Aren't they the same?

Cajun and Creole cuisines are both native to Louisiana and can be found in restaurants throughout the State and surrounding region but they each come from distinct ethnic groups with their own unique history, traditions, and history.

 Cajun cuisine is the rural, ‘rustic cuisine’, ‘home cooking’ style of food developed by the Cajun-Acadian people who were exiled from the French Colony of Acadia (modern day Nova Scotia) and eventually relocated to lower Louisiana in the late 18^th Century where they would begin to be known as Cajuns. Cajun cuisine is a combination of French and Southern (African influenced) cuisines and relies almost exclusively on local ingredients and relatively simple preparation techniques - A hearty, ‘one pot’ meal is typical Cajun. Cajun cuisine is more meat-heavy than Creole utilizing many smoked meats and sausages as well as more ‘back woods meats’ such as crawfish, alligator, turtle, and frog which were abundant, ‘free’ sources of protein readily available in the more rural parts of Louisiana.

Creole cuisine can be defined as ‘city cooking’, ‘New Orleans style’, or ‘Louisiana restaurant style’ as it is (debatably) a bit ‘more refined’ with a wider array of ingredients and ‘fancier’ cooking techniques. It was created in the city of New Orleans and is therefore definitely more cosmopolitan. Creole cuisine tends to be a tad less spicy and a bit more herbaceous than Cajun with influences (not only in ingredients but in cooking styles and techniques) from France, Spain, Africa, Germany, Italy, and the West Indies combined with native ingredients. Due to its proximity, Creole cuisine was, and is, influenced by Cajun cuisine but it tends to 'fancify' traditional Cajun dishes and tweak them to be more akin to fine dining than home cooked meals. Creole cuisine relies more on rich sauces in the style of French cuisine and uses tomatoes and tomato-based sauces while Cajun typically does not. Creole cuisine features much more seafood than Cajun due to New Orleans’ proximity to the Gulf and utilizes more 'foreign' (imported) ingredients rather than just those native to the area.