This hot, peppery blend of herbs and spices originated in Louisiana and is a favourite for making Cajun dishes such as blackened chicken or fish. Spencers Cajun Creole can be sprinkled onto beef, chicken or fish. Allow to dry marinate for 15 minutes and then grill or barbeque. Pan frying in butter will achieve the traditional blackened effect. Add to gumbos (local stews) and jambalayas (rice dishes) to achieve the authentic taste of the Deep South.
Commercial Sizes: 450g Canister, 500g Bag, 15kg Bag