BAYOU BLACKENING BALM
Varies in Packaging & Pricing (See Below)
Why we were in Baton Rouge, I can’t remember, but what we found there I cannot forget. Like all of our favorite places, the restaurant we found was a tiny hole in the wall frequented for the food rather than the ambiance. The room was last decorated in 1942, and that was probably the last time they changed the menu. But, true to the adage “Don’t fix it if it is not broken,” the little hole in the wall hosted a standing room crowded almost every night. The time aged pictures which adorned the walls and menus recreated steamy scenes of the Bayou at night and added to the atmosphere. The room is always just a little bit smoke-filled from the endless blackening being done in the kitchen. This is our version of their blackening spice added to anything they wanted a little more Cajun.
Perfect on beef, poultry, fish, eggs, potatoes, soups, salads, dips, or anything that needs a little Cajun flavor. Just sprinkle or rub on. Best when rubbed into food at least an hour before grilling. Try it on french fries or in Bloody Marys.
INGREDIENTS: Paprika, Cayenne Pepper, Kosher Salt, Ground Black Pepper, Garlic, and Thyme.
Orders up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. If you are looking for more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.
