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Steve Muni
Too heavy on the salt for me. Emeril Lagasse's version cuts back on the salt and adds some dried thyme and dried oregano. Also no sugar, but adds cayenne pepper for some heat. I think it works much better.
Ken
Holy cow! The salt! Try Emeril's recipe. It's excellent.
Ben Scott
Ridiculous amount of salt. Focus on the herbs you like and just add a pinch or two of salt.
Sean
I think some folks should read Samin Nosrat's Salt, Fat, Acid, Heat. Used as a rub, the salt would act as a tenderizer for the meat it's going on, getting into the meat at the molecular level, so you're not going to be overwhelmed by saltiness. And if you're just sprinkling it on something, you won't have that much salt to contend with. You'll be fine.
Calandra
Made this last night as a rub for 12 chicken drumsticks. Omitted the sugar, cut down the salt to about a tablespoon or so, added a tablespoon and a half of baking powder (said to help with crispiness), and a touch of cayenne. Stored the drumsticks uncovered in the refrigerator for about 3 hours then grilled. Kids and adults alike loved it!
Diana
I wonder the people that said it was too salty used Diamond Crystal Salt or something like Morton's. Diamond Crystal has about half the salt "flavor" than Morton's or other salts. I used the full amount in the recipe and it was fine.
Bobby
Wayyyy too much salt. Made it a second time and instead of the amount of salt they ask for, I only used one tablespoon of sea salt. It was perfect.
Balwant
Skip sugar
Paul McDonnell, NYC
One tablespoon of fine sea salt delivers WAY more than 47 milligrams of sodium -- it is probably a typo, as it is in the low four-digits. For those of us with hyper tension issues.
Michael
As a native of Cajun country, seasoning mix sans cayenne pepper isn't Cajun—period. Has Mr. Wells has ever traveled to Acadiana (or New Orleans or Louisiana)? Lots of companies make Cajun spice blends, each with a proprietary variation of components. But this is a sham and should be taken down.If you need a quick fix of what real Cajuns turn to in a pinch, buy Tony Chachere's Creole Seasoning from my hometown of Opelousas, LA. It's on the salty side but available at almost any national chain.
Dave
I wish more cajun cooks used this. I lived in Louisiana for a couple of years and learned that "cajon seasoning" usually meant MSG with some cayenne.
Theresa
Is Cajun seasoning the same as blackened seasoning?
Michael
No, though there are shared components. Blackening seasonings contain herbs and spices designed to produce the desired flavor when burnt ("blackened"). The idea is to sear the seasoned product so thoroughly that it literally chars. (Which is why one generally cooks this outside: it produces a LOT of smoke.) My go-to packaged seasonings are Paul Prudhomme's blackening mixes. Sometimes the small bottles are in grocery stores. For big containers, go to amazon.com. Done right, blackening is amazing.
Steve Muni
Too heavy on the salt for me. Emeril Lagasse's version cuts back on the salt and adds some dried thyme and dried oregano. Also no sugar, but adds cayenne pepper for some heat. I think it works much better.
Stephen Holowid
I am just now looking at Emeril Lagasses' CREOLE seasoning, and, he asks for TWO tablespoons of salt!!! Huh! Would someone please clarify how his is better than this one? And, for the uninitiated, is there a difference between Creole and Cajun spices?! Thanks.
Ken
Holy cow! The salt! Try Emeril's recipe. It's excellent.
John
Too heavy in salt for my taste. Did 1.5 teaspoon garlic, added .5 teaspoon cayenne and teaspoon brown sugar to even out the salt. Will skip the sea salt next time, maybe cut a tablespoon of kosher salt out
John
Oh, forgot to say skipped onion powder as I was out. Rubbed some chicken with this, left it for an hour, then roasted in oven with garlic and shallots in oil.
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