Blackening Rub – If you’re looking for a spicy, crispy, smoky fish filet or chicken breast, then this is the seasoning for you. Dip your protein in butter, then thoroughly coat in seasoning. Cook in a med-high heat pan, flipping it only once until each side is dark and crunchy. Enjoy! Creole Seasoning – Reminiscent of its Euro-classical roots, this blend is delicate, herbaceous, mild. Fitting perfectly in tomato-based dishes, try using this seasoning in your favourite gumbo or jambalaya recipe. Cajun Seasoning – Rustic, bold, and spicy. This recipe comes straight from the bayou and with pungent flavours that will serve well as a dry rub for pork or chicken, flavouring boudin sausage, or dirty rice with a deep south kick.