Cajun Seasoning Recipe for Chicken & Shrimp
This true Cajun seasoning recipe brings the essence of Louisiana to your grill.
When you think Cajun chances are the first things you think of are music, food and Louisiana.
The Cajun population is primarily made up of descendants from exiled Acadians from what is now Nova Scotia, Quebec and Maine and their food had traditional roots in French cuisine.
Cajun cuisine (and aspects of Creole as well) has unmistakable flavors and typically uses what's known as the holy trinity of chopped bell peppers, onions and celery.
Nowadays you can taste the influences of other cultures in cajun and creole seasoning including Latin American spices with a dry rub like this.
Bobby B's Cajun seasoning has been developed to mimic the overall Cajun flavor experience.
Serves: Makes approx. 3/4 cups
In a medium glass bowl mix all seasoning ingredients well with your hands.
Store in a sealed glass container (mason jar) for months on the shelf.
Tip: When using this cajun dry rub seasoning on chicken, particularly with the skin on like this Beer Can Chicken recipe it's important to lift the skin away from the meat and apply the seasoning directly on the meat.
This allows for better flavor penetration into the meat and the skin prevents the seasoning from rubbing off during cooking.
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