Cajun Chicken Marsala


Cajun food has such a wonderful kick of flavor! We have updated our basic Chicken Marsala recipe using Kenny's East Texas Cajun seasoning to give it the wonderful flavors of the Cajun/Creole cuisine. It is great fun to play with different spices and try something new and exciting!  A family favorite with amazing flavors!


We hope that you enjoy this too!


A hearty glass of Shiraz pairs beautifully with this dish!


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Big Easy Bourbon Molasses Sea Bass


With the warmer weather approaching, My family to eat lighter.  Big Easy Bourbon Molasses is one of our favorites so we  decided to try it on Sea A rich and deep full-bodied spice blend will add an incredible flavor to your grilled chicken, fish or pork. Your guests will beg for more when you bust out this new grilling champion. Flavorful and bold with the smoke of bourbon barrel smoked salt, a touch of bitter sweet with natural, granulated black strap molasses from New Orleans, and other flavors to give you a unique taste of Louisiana.  

As with all sugar, grill over indirect heat or watch carefully as it will burn—if done with a little patience you shall arrive at the perfectly crusted masterpiece! Hand blended with granulated molasses, demerara sugar, orange zest, hickory smoked sea salt, garlic, onion, chipotle, paprika and red bell pepper.   I am so excited, this seasoning is absolutely fabulous!!!! This is super easy to make and delightful to 


I served this with a simply dressed salad with homemade croutons seasoned with the same spice.


I enjoyed a glass of Pinot Grigio with this salad.


Wine & Spice Makes Everything Nice!



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Creole Chicken Bacon Corn Chowder


I love soup any time of the year—it is so light and delicious. The Louisiana Creole seasoning is a fabulous blend. I love it sprinkled over almost anything—a flavorful addition to this soup!


I enjoyed a glass of iced ted with this soup.


Enjoy!


Wine & Spice Makes Everything Nice!


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Jambalaya


New Orleans is a city of many cultures and cuisines. Influences of French, African, Spanish and Caribbean cooking methods and ingredients can be seen in the variety of Jambalaya across the region. It is a combination of smokey and spicy, very similar to a Spanish Paella.


This is a dish, like many early American dishes, that was created as an inexpensive way to feed a lot of people using the ingredients on hand. Each culture adding a little something, until it became what we enjoy today.


Legend has it that the origins of Jambalaya were created late one night when a weary traveler arrived at a local inn long after dinner service was over. It is also believed that the inn’s chef, Jean, was asked to “balayez” or throw something together to feed the hungry man. The results were delicious and it later evolved to be named Jambalaya.


We hope you will love this recipe. The flavors of the Jambalaya Seasoning Pack are amazing!


Happy Cooking!


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Cajun Baked Fish


My family loves fish! Being in a landlocked state the “fresh” fish we get are lake fish. Everything else has been frozen and lacks that “fresh from the ocean” taste. They are great but we miss a good fresh variety. I had never heard of the fish I used in this recipe until now. It is called Silver Corvina and tastes like sea bass. Granted it too was frozen but truly had the fresh taste I wanted. Delicious! This is a quick, easy and healthy meal that the family will love!


We enjoyed a glass of Pinot Grigio with this meal.


Wine & Spice Makes Everything Nice!



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