Our Cajun seasoning has a Louisiana-style flavor with a mild heat. Mixes well with pork, poultry, venison, alligator, and crawfish. Great in any Cajun recipe such as gumbo, jambalaya, red beans and rice, or étouffée. For fresh sausage, we suggest coarse ground meat. For smoked sausage we recommend fine or coarse ground meat. And if you’re making a smoked version, don’t forget to use Pink Curing Salt #1! We offer packages for making 10 pounds or 25 pounds of sausage. Our own recipe, blended with salt, garlic, onion, cumin, mustard, black pepper, Mexican oregano, cayenne, paprika, thyme, and fennel.
