A peppery, fragrant mix from the Deep South of the US. Equally good with fish or meat, sprinkle cajun seasoning generously over the flesh then pan-fry, grill, barbeque or bake. Particuarly good is frying in butter when the spices 'blacken' and intensify in flavour and the butter takes on a darker colour and contributes a nutty flavour. 'Blackening' is of course, not the same as 'burning' which is easy to do so keep an eye on the heat while cooking - also open a window, it can create a fair bit of smoke!

uses: Seasoning for chicken, pork, oily fish (mackerel, salmon, sardines etc). Good seasoning to have for a barbeque