Cajun Spice

Cajun Spice, a fiery seasoning blend from the US South

Cajun Spice is the powerful seasoning blend from Louisiana that gives Creole cooking its certain something: paprika-smoky, with garlic, chili, cumin and herb depth. We compose it in our workshop in Klingenberg am Main from paprika, salt, garlic, onion, chili, black pepper, cayenne, oregano and thyme. The character: a piquant heat with smoky warmth and a herby finish, perfect for blackened fish, jambalaya and gumbo.

How to use

Cajun Spice is the seasoning for blackened fish, Cajun chicken, pan-fried prawns, jambalaya, gumbo, pulled pork and grilled corn cobs. Also over sweet-potato fries, in rice dishes, BBQ marinades and minced-meat pans. Apply generously to the meat or fish, sear briefly, then deglaze with stock or cream.

Good to know: Cajun Spice already contains salt. Only add salt at the end, or the dish turns too salty. When blackening, let the pan get properly hot, otherwise the blend burns instead of roasting.

Recipe: blackened chicken in 15 minutes

The New Orleans classic, ready faster than a delivery.

Ingredients for 4:

• 4 chicken breast fillets
• 3 tbsp Cajun Spice
• 2 tbsp butter, 1 tbsp olive oil
• 1 lemon, fresh parsley
• 200 ml cream, 1 tbsp Curry Mumbai for depth (optional)

Method: Rub the chicken breasts generously with Cajun Spice and let them rest briefly. Heat a heavy pan until properly hot, add olive oil and butter, and sear the fillets for 3–4 minutes per side until they have a dark crust. Remove from the pan and rest. Deglaze with cream, reduce briefly, and serve with parsley and a squeeze of lemon. Alongside rice or sweet-potato fries.

At a glance

• Seasoning blend with paprika, cayenne, garlic and herbs
• A piquant-smoky character from the US South
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for blackened fish, Cajun chicken, jambalaya and BBQ

Goes well with

If you like it even hotter, add our Harissa. A classic match for steak and grilled meat is our Mélange Noir or the fruity Seven. For prawns and fish, Togarashi is a Japanese alternative. A sweet-fruity companion comes from our Mango Chutney. Find more in our spice blends collection.

Frequently Asked Questions

How hot is Cajun Spice?
Medium to strongly hot. The heat comes from cayenne and chili. It's more intense than curries, but not as burning as harissa. If you prefer it milder, dose sparingly and combine with cream or yoghurt.

What else can I use Cajun Spice for?
Classically for blackened fish and Cajun chicken, but also over sweet-potato fries, in minced-meat pans, in rice dishes, as a BBQ rub for pulled pork and spare ribs, in vegan bean stews or as a seasoning for a Bloody Mary.

What's the difference between Cajun and Creole cooking?
Cajun cooking comes from rural Louisiana and is hearty and rustic. Creole cooking is the urban variant from New Orleans, finer and with French-Spanish influence. Cajun Spice works for both, but is most at home in Cajun classics like jambalaya and gumbo.

What does blackening mean?
A cooking method from the US South: meat or fish is rubbed with Cajun Spice and seared briefly and sharply on both sides in a dry, hot pan until an almost black seasoning crust forms. The inside stays juicy, while the outside develops the characteristic aroma.