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Welcome to the next installment of my new Meet the Spice Blend series, where I've been sharing the inspiration for, back stories of, and uses for my ever-expanding collection of small batch, handcrafted spice blends. Next up, let's meet Born on the Bayou!!
Born on the Bayou (formerly known as "Cajun Spice Blend") is a spicy, flavorful combination of Mexican oregano, Spanish paprika, pepper, onion, garlic, cayenne and kosher salt. It's great on seafood (especially crustaceans like shrimp or crab), steak, or chicken; mixed into mayonnaise to make a delightful sandwich spread; or in your favorite etouffe or gumbo recipe.
The Inspiration - Cajun Cuisine
Cajun cuisine is deeply rooted in the history and culture of Louisiana. The term "Cajun" refers to the French Acadians who settled in the region after being expelled from Canada in the mid-18th century. What we recognize today as Cajun cuisine is the result of the mixing of the culinary traditions and recipes of these French settlers with those of the enslaved persons brought to the region from Africa and the Caribbean, creating a unique culinary identity.
Versatility in the Kitchen - How to Use Born on the Bayou
Born on the Bayou is a versatile and flavorful blend that can elevate your cooking in creative ways. Beyond the traditional use in Cajun dishes like gumbo and jambalaya, there are plenty of other exciting ways to incorporate this spice blend into your recipes. Try sprinkling it on roasted vegetables like sweet potatoes or cauliflower for a zesty kick. Or mix it into homemade burger patties or meatballs to add a burst of Cajun flavor. Or level up your summer corn on the cob by blending it with softened butter and spreading it on your corn before grilling for a deliciously spiced side dish. Additionally, you can use it to season popcorn or roasted nuts for a tasty snack with a Cajun twist. The possibilities are endless when it comes to using Born on the Bayou.
A Bite of Good Recipes that use Born on the Bayou
Looking for some more concrete guidance on how to use Born on the Bayou? Check out these A Bite of Good recipes!
Cajun Jambalaya - While I'm generally a pasta girl, there are certain rice-based dishes that occupy a special place in my heart (and belly), and Jambalaya is one. There's something about how the flavor of the dish soaks into every single grain of rice that just brings me joy, and this Cajun Jambalaya, which I've packed with chicken, Andouille sausage, and shrimp, is a flavor explosion in every bite. It packs a huge punch from both fresh chile and my Born on the Bayou blend and is definitely my favorite dish to make for Mardi Gras (aside from beignets, of course).
Seafood Boil - While I usually use my Avalon Bay blend when making a seafood boil, if you're looking for a spicier kick to your Boil, look no further than Born on the Bayou.
Cold "Fried" Chicken Bites (in an Air Fryer!) - Perfect for a picnic or make-ahead lunches, this recipe for Cold "Fried" Chicken Bites is what my husband asks for whenever we go to the Hollywood Bowl or to see Shakespeare by the Sea at our local park.
Andouille Mac & Cheese - Mac & Cheese. Were there ever two words in the English language more perfect together? I think not. Whether you prefer yours made from a box mix and eaten straight out of the pot while standing over the stove or studded with fancy cheese and surprising mix-ins, there is a Mac & Cheese for everyone. This recipe is a perfect make-ahead "fancy" Mac & Cheese, one that will satisfy even the most discerning of dinner guests. With a kick from both the andouille sausage and my Born on the Bayou, you should probably just go ahead and double the recipe.
Cajun Shrimp Louie Salad - I'm a sucker for a big, main course salad, and I always want to love Shrimp Louie Salads when I order them at restaurants. All to often, however, I find them... lacking. Lacking in flavor, mostly, which is unbelievable given the ingredients in a traditional Louie Salad. Well, fear not, friends, because this Shrimp Louie is anything but bland and is sure to find a place on your regular dinner rotation.
One-Pot Cajun Shrimp & Andouille Pasta - I'm relatively new to the one-pot pasta trend, and this recipe is the one that made me a true believer. The pasta is cooked in the sauce itself, making the sauce incredibly luscious, and I just love the spicy/creamy combo.
In short, whether you're craving a traditional Jambalaya or just want to spice up some grilled shrimp, Born on the Bayou has you covered.
Ready to get your own jar of Born on the Bayou? Get it here.
The part about standing over the stove eating box mix mac & cheese is making me feel very ✨seen✨ right now.