I made Big Billy’s Blackened “Cajun” Rub for all the fans of Cajun and Creole type of cooking. We use this to blacken seafood, chicken, beef or pork. Rub on any kind of meat before grilling or smoking. Add to seafood or chicken breading before frying. Use in gumbo, jambalaya, and any kind of smothered meat in gravy. I love to add this seasoning to Shrimp Creole over rice. Good in Bloody Mary’s for the spicy hang over cure!
