Trailhead Spice Co.'s Cajun Blackening Seasoning works as a blackening spice or all-purpose seasoning for Cajun fries, burgers, steaks, and catfish. Use 1 tsp. per pound of meat, or sprinkle freely on vegetables, salads, and eggs. To add even more heat, mix in 1/2-2 tsp. cayenne per 1/4 cup of seasoning. The bold trail of Southern flavor starts here.
California paprika, onion, salt, garlic, white pepper, black pepper, chiles, medium yellow mustard powder, cumin, thyme, cayenne, oregano, sage, celery
Cajun blackening emerged in Louisiana in the 1980s, pioneered by chef Paul Prudhomme as a way to showcase bold Cajun flavors. The technique involves searing seasoned food in a very hot cast-iron skillet, creating a dark, flavorful crust that became a hallmark of Southern cooking. Trailhead Spice Co.'s blend honors that tradition.
Bittersweet, aromatic, peppery, and earthy with herbal notes and medium-low heat. A paprika-based Cajun blackening blend with the fire and soul of Southern cooking.
Use to make Cajun blackened chicken, blackened catfish, or to season burgers. To make a spicy remoulade sauce, mix 1-2 T Cajun spices with 1/2 cup mayo, 1/4 cup ketchup, and 2 tsp. Dijon mustard.
