So my previous post about Blackened Cajun Chicken with the Fettuccine Alfredo needs the Cajun Seasoning listed.  Don’t stop there, this mix can be used for all things Cajun!

I use this in my Gumbo.

I use this on shrimp to make Cajun Lettuce Wraps.  (Oh yeah!  A little of this on raw shrimp, drop them onto a hot skillet, and cook until the shrimp just barely looses that translucent, or clear, bit in the center.  Wrap in lettuce.  Eat.  Simple and delicious.)

Sometimes I just put a little on whatever needs a creole kick in the pants.

And it makes a lot, but a little goes a long way.  And it stores well for several months in a tightly sealed jar or freezer bag.  So what are you waiting for??  Go make some and enjoy it!