A refreshingly easy lunch treat.
A killer Cajun/Creole seasoning that goes well on steak, chicken, fish, veggies, you name it... Best when cooked over white hot coals outside, as this mixture can generate a lot of smoke.
Use this spice rub to make blackened chicken breasts or fish fillets.
Let the amateurs have their pre-made Cajun rub--you can make your own for fresher flavor. Store in an airtight container in a dark, dry, cool place, and it'll keep for six months.
Adjust amounts to your liking. As you can see, I like it a little sweet. Use it instead of salt & pepper, for blackening, or as a rub.
Planning on frying up a turkey this year? Big Daddy Ed says "Inject that Turkey!" Stick this flavorful, southern marinade on the inside of the bird for the perfect deep fried turkey.
This is a good little snack or appetizer. They're kinda like those potato chips: "Bet'cha can't eat just one!"
Cajun seasoning gives a flavor boost to this fresh shrimp dip.