A taste of Louisiana in a spice blend!
Cajun was named for the French-speaking Acadian people deported by the British from Canada to the Acadiana region of Louisiana
One of the most versatile spice blends on the market, Cajun is a great addition to pretty much everything: poultry, seafood, pasta, rice, fish in many ways (poached, grilled or in sauce).
Chef Philippe's tip: I love making breaded chicken fingers with Panko breadcrumbs and Cajun spices.
Keep away from direct light and humidity.
Close the lid after each use to ensure the tub is airtight.