Cajun Blackened Seasoning

$2.49

Size

1oz bag

3oz bag (+$3.50)

2oz glass jar (+$4.00)

Quantity:

Product Details

Points Of Interest

Cajun cuisine is regional fare that's perennially popular for its bold flavors. We mix punchy cayenne and paprika with aromatics and herbs to create our Cajun Blackened Seasoning.

Tangy, earthy flavor
Herbaceous, slightly sweet aroma
Reddish orange powder with light green leaves
Finely textured

Suggested Uses

Use in classic Cajun dishes such as jambalaya and gumbo or Cajun-seasoned chicken or fish
Sprinkle over burgers before grilling and serve topped with blue cheese
Add to grilled or fried vegetables, fries, chips and popcorn for a bold, zesty seasoning

Basic Preparation

Ready to use. Add to taste.

Recipe: Easy Chicken and Andouille Jambalaya

Ingredients

Makes 10 servings

2 Tablespoons 1890 UP Extra Virgin Olive Oil
2 Large Onions, finely chopped
1 Large Bell Pepper, finely chopped
1 1/2 Teaspoons 1890 Cajun Blackened Seasoning
1 Pound Andouille Sausage, cut into 1/4-inch-thick slices
1 1/2 Pounds Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
Kosher Sea Salt Flakes
2 1890 Hand Picked Bay Leaves
2 Cups Medium Grain White Rice
6 Cups Low-Sodium Chicken Stock
1 Cup Scallions, chopped

Directions

Heat oil in a large Dutch oven over medium heat. Add onions, bell pepper and Cajun Blackened Seasoning. Sauté vegetables, stirring often, until caramelized and burnished in color, about 20 minutes.
Add sausage and cook, stirring to scrape any browned bits from the bottom of pan. Add chicken, 1 teaspoon salt and bay leaves. Brown chicken, stirring periodically to scrape loose browned bits from the pan.
Add rice, stir and cook for 3 minutes before adding stock. Cook over medium heat for 30 to 35 minutes or until rice is tender and liquid is absorbed.
Remove from heat, cover and let stand for 5 minutes. Discard bay leaves, stir in scallions and serve.

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Cajun Blackened Seasoning