Cajun Blackened

The signature blend that started it all. Originally created by Chef Rachael Mae during a fast-paced kitchen manager career, this rub was an instant restaurant hit before launching the business. It blends sweet and smoked paprikas with rich brown sugar, garlic, and onion, engineered to caramelize perfectly under high-heat searing.

How to Use it:

• The Classic Blackened Seafood: Coat local wild salmon, halibut, or cod generously with melted butter or oil, press a heavy layer of rub onto all sides, and sear on a screaming-hot cast-iron skillet.
• The Bayou Poultry & Pork: Shake heavily over chicken breasts, wings, or pork chops before grilling or oven-roasting for an instant injection of Southern flavor.
• The Low-Country Sides: Sprinkle a generous pinch into dirty rice, seafood jambalayas, gumbos, or toss with hot french fries and roasted corn on the cob.

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The Details:

• Flavor Profile: Rich caramelized brown sugar, bold smoked paprika, savory garlic, and an authentic herbal pepper warmth.
• Heat Level: Medium — An authentic, lively kick that builds smoothly.
• Formulation: Low salt, with no additives or preservatives.
• Dietary: 100% Gluten-Free, Vegan-friendly, and completely additive-free.