NEW! Hot & Smoky Cajun is Here 🔥

New to our Classics Reinvented line: Hot & Smoky Cajun is available now! We’re taking you down to New Orleans with a mellow bassline of heat, herbal harmonies and a chorus of sun-dried tomato. Jazz up your proteins, vegetables, grains and bubbling stews with our new all-purpose seasoning.

Plus: Do you want some extra sugar, spice or something nice? Spend $70 this week only, and you’ll receive your choice of a free gift: Cinnamon Sugar Crunch, Black Urfa Chili or a set of Burlap & Barrel kitchen towels. Simply add items to your cart, and when you reach $70, the option will appear for you to choose. This offer is available now through Saturday, September 5th.

Our product development manager, Radhika, shared some backstory of how Hot & Smoky Cajun was made. “The idea came from taking the key elements of a Cajun blend—fiery and peppery with a hint of herb—and complementing them with a smoky-sweet funkiness from pimentón, sun-dried tomato powder and fermented white pepper. Those additional ingredients add a complex umami dimension to the traditional Cajun backbone. The core alliums, cayenne, black pepper, oregano and thyme are all there too.”

How do I use Hot & Smoky Cajun?

Hot & Smoky Cajun is ready to play! Coat it liberally as a dry rub on big meat dishes and roasted veggies. It’s a sunny base for New Orleans favorites: gumbo, jambalaya, étouffée or red beans and rice. Finish your seafood dishes, boiled or grilled, with a spicy outro.

• Max from our team used it on a chilled tomato and cucumber salad, a tasty fire-and-ice sensation!

• In a hurry? Make Susan Sisarran’s Cajun seafood boil in just 30 minutes.

• Dust it over snacky fried foods like French fries, chicken tenders, popcorn shrimp and tempura right out of the fryer so it adheres well. It’s great on popcorn or Lukas Volger’s homemade snack mix.

You might be wondering how our Cajun seasoning compares to our Two Elders Creole and Pardi Gras Seafood seasonings. Cajun is the hottest of the three, a bit more herbal and rustic. Our collaboration Creole with Honeysuckle Provisions is mellower, earthy, and warm due to the duo of sweet and pimenton paprikas. Sohla & Ham El-Waylly’s Pardi Gras is similar to Cajun, but has cobanero and Kashmiri chilis giving it a lingering heat.

“Cajun and Creole seasonings both come out of the intertwined foodways of South Louisiana,” Radhika says, “but they have different centers. Cajun cooking grew primarily out of the Acadian diaspora in rural South Louisiana. Creole cooking developed especially around New Orleans and the older colonial population.”