The beginning of May is peak crawfish season in the United States. The most popular way to prepare crawfish is in a good old-fashioned seafood boil. No crawfish boil is complete without a heavy hand of spices like cayenne pepper, garlic, bay leaves, and dried thyme. We curated a list of all the essential Cajun spices you will need to create a delicious crawfish boil at home.
Cajun Favorites
Classic Cajun Seasoning
This may surprise you: the most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya trace their roots back to the Canadian Maritimes. In the modern kitchen, though, our Cajun seasoning always tastes 100% Louisiana bayou.
Salt Free Cajun Seasoning
Cajun seasoning is often referred to as, blackening spice, for dishes such as blackened catfish or black n' bleu burgers. The actual blackening is done by a very hot cast-iron skillet—know that if you try to blacken food at home you may set off your fire alarm!
Louisiana Creole Blend
The Creole cuisine of New Orleans unites European, Caribbean, and African influences. West African okra in French bouillabaisse became gumbo. Spanish paella with Caribbean peppers became jambalaya. And none of these dishes would taste the same without authentic Creole seasoning.
Cayenne Pepper
Derived from the Tupi for pepper, cayenne appears in Caribbean, Creole, and Cajun cuisine. It complements shellfish and is an amazing addition to the filling for a Lancashire cheese and onion pie. Cayenne Pepper is hotter than jalapeño and milder than habanero, the perfect heat level for seafood.
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