Cajun Rub 50g

Recipes & Uses

Why Choose Our Cajun Rub?

• Authentic, Bold Flavour: Delivers a genuine spicy, smoky, and savoury taste that is the hallmark of Cajun cuisine.

• Creates a Blackened Crust: The high-heat spice blend perfect for creating authentic blackened fish and chicken.

• Versatile Heat: Excellent on everything from seafood and poultry to vegetables and even potatoes.

Culinary Inspiration: How to Use Cajun Rub

Unlock the spicy, smoky potential of this versatile rub:

• Blackened Fish & Chicken: The classic use. Generously coat fish fillets or chicken breasts and sear in a very hot pan.

• Grilled Prawns & Seafood: Toss prawns, scallops, or squid in the rub before grilling for a spicy kick.

• BBQ Meats: Use as a dry rub for chicken wings, pork chops, or ribs before barbecuing.

• Roasted Vegetables: Toss cauliflower, potatoes, or corn on the cob in oil and Cajun rub before roasting.

• Spicy Popcorn: Shake over popcorn for a fiery snack.

How to Use: For blackening, coat protein generously and cook in a very hot cast-iron skillet. For grilling, coat meat and let it marinate for 30 minutes before cooking.

Storage: Keep in an airtight container in a cool, dark, and dry place to protect its potent heat and aroma.

Ingredients: salt, garlic powder, dried oregano, dried thyme, onion powder, spice mix

Storage: Store in a cool dark place , away from direct sunlight

Recipe for Cajun Rub

Blackened Cajun Chicken

Serves: 4
Prep Time: 5 mins (+ 10 mins rest)
Cook Time: 15 mins

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)

• 2–3 tbsp Cajun rub (store-bought or homemade—see notes)

• 2 tbsp unsalted butter (or olive oil)

• 1 tbsp smoked paprika (if your rub lacks smokiness)

• 1 tsp garlic powder

• ½ tsp cayenne pepper (adjust for heat)

• Salt to taste (most Cajun rubs are salty already)

• Lemon wedges & chopped parsley (to serve)

Instructions:

1. Prep the Chicken:

1. Pat chicken dry—critical for a good crust.

2. Coat generously with Cajun rub, smoked paprika, garlic powder, and cayenne. Let sit 10 mins.

2. Sear to Perfection:

1. Heat a cast-iron skillet over high heat until smoking hot.

2. Add butter (it will foam). Immediately add chicken.

3. Cook 5–6 mins per side until blackened crust forms and internal temp hits 75°C/165°F.

   • Don’t move the chicken until flipping!

3. Serve:

• Rest 5 mins. Squeeze lemon juice and sprinkle parsley.

• Pair with dirty rice, collard greens, or creamy coleslaw.

Why This Recipe Works?

🔥 Cajun Rub Magic: The blend of paprika, garlic, and cayenne creates a punchy, smoky crust.
🔥 Cast-Iron Secret: Super-high heat locks in juices while charring the spices.

Other Top Cajun Rub Recipes:

1. Cajun Shrimp Boil (with potatoes, corn, and sausage)

2. Blackened Salmon (same technique, incredible flavor)

3. Cajun Fries (toss fries in rub + oil, then bake)

4. Grilled Cajun Corn (buttered and heavily seasoned)

 Note 

At Spice N Easy, we take food safety and allergen awareness seriously. Please be aware that all our products are packed in a facility in New Zealand , that also handles various allergens, including tree nuts, peanuts, sesame, lupin, gluten-containing cereals, soy, milk, eggs, and other potential allergens.

Although we take care to minimise the risk of cross-contact, we cannot guarantee that our products are completely free from traces of these allergens.

If you have a food allergy, intolerance, or dietary restriction, please read the product label carefully before consumption. If you have any concerns about allergens in our products, please contact us before placing your order.

Your safety and well-being are important to us. Thank you for choosing Spice N Easy.