The best seasoning for making delicious cajun blackened fish or chicken.

A hot and spicy blend for seasoning meat before cooking. Using butter in this recipe adds to the blackening effect, which is caused by the burning butter.

How to Use:

Sprinkle the cajun spice mix over both sides of the fillets, patting on firmly so that they are well coated. Heat the butter in a heavy-based pan – it needs to be hot, as the burning butter is part of the colouring and flavouring effect of cajun. Cook the meat over moderate heat until done and serve immediately. (Alternatively, the meat can be cooked without butter on a grill or barbecue.)

Ingredients:

Ground Paprika, Salt, Ground Black Pepper, Garlic Powder, Onion Powder, Cayenne Pepper, Rubbed parsley, Rubbed Thyme, Ground Nutmeg, Chilli powder

Allergens:

No allergens known.

May contain traces of allergens due to possible cross-contamination. 

Storage:

Store in an air tight container in a cool, dry place, away from direct sunlight.

Shelf life:

Up to 12 months when stored as above. See best before date.