Fusion of Spice Cajun / Creole
Introducing our exceptional Cajun/Creole Spice, inspired by the rich culinary heritage of New Orleans, Louisiana. This captivating blend of French, Spanish, Caribbean, West African, Portuguese, German, English, and Native American flavors embodies the vibrant essence of Creole cuisine.
Our versatile Cajun/Creole Spice perfectly enhances traditional Louisiana favorites like jambalaya, gumbo, and crawfish boils, while also adding depth to seafood boils, rice, meats, soups, burgers, salads, and more. Whether used as a dry rub for meat or seafood or incorporated into breadcrumbs for delectable seasoned breading, this spice brings the authentic taste of Creole cuisine to your kitchen.
All Natural Ingredients
Packed in Western Australia
From Imported Ingredients
Ingredients: Salt, Paprika, Chilli, Garlic, Pepper, Mustard, Cumin, Oregano, Ginger, Celery, Fennel, Sage, Thyme, Flowing Agent (rice)
Recommended Shelf life: Once opened, it is best to use within 12 months for optimal freshness and quality.
Recipe: Red Jambalaya
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 red capsicum, diced
- Freshly ground black pepper
- 500g boneless, skinless chicken breasts, cut into 1cm pieces
- 1 tsp. dried oregano
- 1 andouille sausage, sliced or chorizo
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 cups chicken stock
- 1 can of crushed tomatoes
- 1 cup long grain rice
- 2 tsp. Cajun/Creole Spice seasoning
- 500g medium shrimp, peeled and deveined
- 2 sprigs of spring onions, thinly sliced
- Heat the olive oil in a large pot, over a medium heat. Add the chopped onion and diced red capsicum. Season with salt and pepper. Cook until softened, about 5 minutes.
- Stir in the chicken pieces and season with salt, pepper, and dried oregano. Cook until the chicken is golden, approximately 5 minutes.
- Add the sliced andouille sausage, minced garlic, and tomato paste. Cook until fragrant, about 1 minute.
- Pour in the chicken stock, crushed tomatoes, long grain rice, and Cajun/Creole Spice seasoning. Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and cook for approximately 20 minutes, or until the rice is tender and the liquid is almost absorbed.
- Add the peeled and deveined shrimp to the pot and cook until they turn pink, usually 3 to 5 minutes.
- Just before serving, stir in the thinly sliced spring onions