The term Cajun came from the French-speaking Acadian people who were Canadian Frenchmen forcibly relocated from the Maritimes of Eastern Canada to the United States by the British in the 1700s. Since their establishment in Louisiana, the Cajuns have developed their own dialect, Cajun French, and developed a vibrant culture including folkways, music, and cuisine.  As the Acadians adjusted to life in Louisiana, so did their cuisine, which focused on local ingredients and wild game (e.g., duck, rabbit), vegetables (e.g., okra, mirlitons), and grains. Coastal communities relied heavily on fish and shellfish. Seafood, especially shellfish, is still very popular in the region and remains a dominant feature of many classic Cajun dishes like seafood gumbo and court bouillon.


Cajun seasoning relies on the use of many peppers, such as white and black pepper, bell peppers and cayenne peppers. This cuisine also incorporates paprika and garlic. The use of onion and celery is also common in Cajun cuisine.  Cajun cuisine is based on the three-pot method; one cooking pot is used for rice, one for the main dish and one for vegetables.


Our Cajun Spice blend is mildly piquant and robust pepper medley, balanced with garlic and onion, that you can add to gumbo, rice and beans, shrimp, fish, and all your meats to get that authentic, bold, Cajun taste.


Ingredients: Black pepper, cayenne 35K H.U., sea salt, garlic, onion and paprika. 


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