Cajun Seasoning - 25 oz

SKU:
4530940046
  • 25 oz. of Cajun Seasoning from Excalibur
  • A side view of a bottle of Cajun Seasoning from Excalibur
$16.99
Availability: Ships Same Business Day
UPC:
729009400467
Shipping Weight:
1.80 LBS
Ship Dims:
3.00 x 7.00 x 4.25 (in)
Ingredients:
Salt, Spices (Including Red, Black and White Pepper, Oregano, Mustard Seed), Dehydrated Onion and Garlic, Sugar, Paprika, Citric Acid.
Usage:
Sprinkle on your favorite salads to add some zip! Zest up your vegetables and casseroles! Sprinkle on roasted or baked potatoes for added flavor! A great seasoning enhancement for any grilled protein. Use it on fish, poultry, pork or steak.
Frequently bought together:

Description

Cajun Seasoning & Rub 25 oz

Excalibur Seasoning

The red, black, and white pepper in this seasoning provides a great flavor, without being too hot, for wild game like Deer and Pheasant, or try it on tater tots, french fries, and ground pork patties for a nice added flavor! This is a larger-sized shaker.

Uses:

  • French fries or tater tots
  • Pheasant and other wild birds
  • Pork patties
  • Chicken breast
  • Fried chicken
  • Deer steaks
  • Smoked mixed nuts
  • And so much more...

Walton’s Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join in directly on the conversation in the Walton's Community section or learn about meat processing the Walton's Learning Center by asking questions or providing your own input on any conversation.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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