N. America / Regional Blend
This Deep South blend of spices is straight from Cajun country. Inspired by the peasant cuisine of the bayou, it combines the traditional flavors of bay, mustard, thyme, cayenne, paprika, celery seed, and onion. Cajun Black is must for the "blackening" technique, but is also good for other foods from the region including gumbos, sausages, jambalayas and etoufees.
Paprika, Yellow Mustard, Ind. Cayenne, Garlic, Mex. Oregano, Black Pepper, Onion, Thyme, Cumin, Celery Sd, and Bay Leaf
1/2 cup is about 1.76 oz