The Louisiana spice.

The French Cajuns are the descendants of the Acadian people, the French from Nova Scotia who were deported to Louisiana by the English during the tragic "Great Upheaval " in 1750. They set up in "bayous" in the Mississippi river, strange and inhospitable marshlands crawling with wild animals, as this was the only place they were allowed to stay.

Music, dance and cookery all come so naturally to our joyful American cousins...

This mix of spices and aromatic herbs is the ingenious creation of the French who learned how to survive in these hostile lands. It is made from thyme, pink onions, paprika, hot chilli pepper, cumin, blackpepper and makes a delicious stock for shellfish, releasing strong spicy very aromatic notes. Cajun cuisine is a melting-pot of French, Creole, African and Spanish cuisine and is one of America’s most varied and richest cuisines, with famous traditional dishes like Jambalaya, gumbo made with meat, shrimps or sausages, all just as tasty as each other when prepared with Cajun Mix.