The American Deep South is where you’ll find the origins of this spice blend, which is used in the Cajun and Creole recipes the region is famous for. It is used in much the same way as you would use any other seasoning, such as to add a bit of bite to roast potatoes, chips or eggs. Essential for dishes such as Jambalaya or Chicken Creole.
Cajun Spice is also commonly used to ‘blacken’ meats. Meats are ‘blackened’ by sprinkling a generous amount of the seasoning onto whichever meat you are cooking and then simply frying it off in a very hot pan with a knob of butter. The result is a deliciously crispy outer crust and a tender piece of meat underneath… but be careful not to let it burn!