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Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Zatarain's Blackened Seasoning is a unique Cajun seasoning blend that is rubbed on the outside of fish, chicken, steak, or any other favorite Cajun meats for blackening.
Shake on the Flavor!
Since 1889
A New Orleans Tradition
Zatarain's Blackened Seasoning brings spicy, authentic New Orleans-style flavor to your kitchen! This bold blackened seasoning features spices like red and chili pepper, paprika, salt, onion and garlic that adds zesty flavor to everything from fish and pork to chicken and steak. Simply brush meat or seafood with butter or oil and sprinkle seasoning on both sides, grill or broil until cooked and serve! All it takes is 1/4 teaspoon per serving to jazz up your next meal or gathering!
New Orleans classic Blackened Seasoning
Unique blend of spices like red pepper, paprika and garlic
Perfect to jazz up pork, chicken, fish or steak
Use just 1/4 teaspoon per serving to create bold blackened flavor
For best results, cook meat in the broiler or on the grill
Ingredients:
Ingredients: Salt, Spices (Including Chili Pepper, Red Pepper, Paprika), Monosodium Glutamate (As Flavor Enhancer), Onion, and Garlic.
Directions:
Instructions: Blackened Fish or Chicken: Generously brush both sides of fish fillets or thinly sliced boneless skinless chicken breasts with melted butter. Sprinkle evenly with Zatarain's Blackened Seasoning; set aside. Heat cast iron skillet on high heat until very hot. Place fish or chicken in hot skillet. Cook 1-1/2 to 2 minutes per side or until charred and cooked through.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.