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Blackened Chicken with Rice

Blackened Chicken with Rice Blackened Chicken with Rice is another delicious way to use Blackening Seasoning, besides using with fish fillets. This recipe also cooks rice and black beans in the same pan, so when done, you have a great, one-pan dinner. Using fire-roasted tomatoes adds a slightly smokey touch to the overall flavor. It’s … Read more

Chicken Andouille Sausage Gumbo

Chicken Andouille Sausage Gumbo Chicken Andouille Sausage Gumbo is a New Orleans staple. It’s found throughout the South, especially in Cajun and Creole areas of Louisiana. There are many variations. They are made with a combination of chicken, sausage, crab, shrimp and other seafood. The okra gives it the thickness while cooking and the Gumbo … Read more

Blackened Fish Filets

Blackened Fish Filets Blackened fish filets is the most basic of blackening as a cooking method, and this recipe is about as simple as you can get. This recipe can be adapted to blackening any meat. Blackening has many variations, but the concept is to coat your fish, meat, or even vegetables in melted butter … Read more

Cajun Seasoned Fish Filets

Cajun Seasoned Fish Filets Our Cajun Seasoned Fish Filets recipe is easy to make, delivers large flavor and provides a dish you can build around with tasty side dishes. You can use just about any white fish, including Tilapia, Cod, Grouper, Red Snapper, even Catfish. They all taste great with Cajun Seasoning. You can also … Read more

Creole Jambalaya

Creole Jambalaya There are subtle differences between Cajun and Creole food. Some are who is doing the cooking, the cultural influences, both of which have French roots and whether it’s considered “City” or “Country” cooking. We’d rather not create a fracas, so suffice to say that our Creole Seasoning can be used with either Creole … Read more