There are few American locales that are more utterly defined by its food than Louisiana, New Orleans, and the Cajun and Creole communities of the Gulf Coast. And how grateful we all are that they stubbornly stuck to their culinary traditions. 

Crab cakes, remoulade, hush puppies, oysters, jambalaya, collard greens, po’boys, boudin, gumbo, shrimp, and grits. You just can’t go wrong. 

We created a bundle where you can experiment with easy-to-use Cajun spice blends that pack a serious flavor punch:

• - Keep this on the counter for that unctuous kick. This is the genuine article with real bleu cheese and enough Cajun blackening spices to keep things slightly spicy and always interesting. Try it on pretty much any carb (potatoes, pasta, biscuits, etc.), chicken, beef, pork, and veggies. This is your new shake-for-cheesy-goodness blend.
• - Use this versatile blend for when you crave a slow-burning heat. Packed with cayenne, spicy-sweet paprika, garlic, and herbs, this is your new week-night-dinners-are-never-boring Cajun blackening blend. Try it on beef, turkey, pork and seafood, stirred into BBQ sauce, hollandaise, mac and cheese, and butter, or as seasoning for veggies and taters.