Directions:
Salt Free! Prepare meat of your choice in advance (steaks, chicken, fish, or shrimp) by liberally covering with ANDY ROO'S CAJUN BLACKENED SEASONING. Rub spices into meat thoroughly.
Use for frying fish, oysters, shrimp, chicken, frog legs. You can also deep fry roosters, racoons, nutrea, hush puppy's, rabbit, duck, squirrels, elephant, rattle snake, alligator, etc... But if you do VOO DOO may occur.
All Natural, No Salt Substitute, No MSG, Salt Free Seasoning. Benoit's Best Spicy Salk-free Cajun Seasoning is a product of South Louisiana. This wonderfully zesty seasoning will add spice to everyone's diet.
Cajunland Cajun Seasoning is a traditional blend of the fine spices used by the people of South Louisiana. It adds that authentic Louisiana taste and excitement to all of your favorite dishes. Use instead of salt and pepper in cooking or at the table.
For the people who love to eat spicy food, here comes Crystals 6 oz bottle. 6 ounces of a unique blend of fully ripened, red cayenne peppers combined with spices, the results are hot.
Rice, seafood and seasonings repeatedly appear in the foods of South Louisiana. Jambalaya is a rice main dish made with almost any meat or seafood and most often combines several kinds of each.
Experience the sensation of explosive Cajun heat and flavor with Slap Ya Mama's Hot Sauce. In a 5 fl oz bottle, you can rest assured that all of your favorite dishes will be equipped with the special blend of Cajun spices that will make your taste buds explode with those Louisiana flavors.
In 1956, Wilda Marie Fontenot Walker gave birth to the creator of this award-winning seasoning blend. Every time she uses it, she receives a loving slap on the back and a kiss on the cheek, thanking her for another great-tasting Cajun dish.
Slap Ya Mama Hot Blend is sure to set your mouth on fire, but at the same time it will add that unique Cajun flavor to any dish. Remember, if you can eat it you can "slap" it!
Tony Chachere (sa-shur-ee) was a real man, a man who loved life and knew how to cook. The folks in Acadiana referred to him as the "Ole Master" of fine Cajun cuisine. That was almost 100 years ago. This is the book that launched his famous Original Creole Seasoning as well as his company. It's a true Southern Louisiana cookbook classic.
With Tony Chachere's® Gumbo Mix, you don't have to make a roux to have great gumbo in under an hour! Simply add your choice of meat or seafood to this mix for a great gumbo.
Tony Chachere's Original Seasoning: the all-in-one seasoning in "the little green can" is perfect for seasoning meats, seafood, poultry, vegetables, soups, stews, salads, pasta and barbecue... even popcorn and French fries.
There’s nothing quite like Zatarain’s Creole Seasoning. A blend of spices that could only come from New Orleans offers a deliciously different flavor than your standard salt and pepper. Shake it on pretty much anything from meats and seafood to soups, salads and eggs.
This is the original Zatarain's Crab & Shrimp Boil with seven spices and seasonings in a porous boil-in-bag. One bag plus salt to taste perfectly seasons up to 4 pounds of crawfish and shrimp or up to 1 dozen crabs.
Made from the dried leaves of the sassafras tree, file is the essential seasoning for gumbo. Shake a little on top of gumbo or soups just before serving as a delicate seasoning and thickener.
