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Ragin’ Cajun bottle

All flavorsSavory + heat

Ragin’ Cajun

Laissez les bons temps rouler, y’all.

Smoky paprika, punchy garlic, and a little bayou magic in every bite. Packed with Southern swagger and just the right amount of heat.

Medium · Great on crackers, dip

Size
Ragin’ Cajun with a serving idea
Serving idea

On the label

Ingredients: Crushed Red Pepper, Spices including Paprika, Salt, Dehydrated garlic, Dehydrated onion, Maltodextrin, not more than 2% silicone dioxide (to prevent caking), MSG, Xanthan Gum, Cellulose Gum, Parsley, Spice, Soybean Oil, Natural Flavors

Allergens: Soy

Pouch: 1.5 oz, one batch. Bottle: 3.0 oz shaker. Small batch, no fillers.

Make something with it

Ragin’ Cajun Party Crackers

Fills a party bowl

Ingredients

  • 14–18 oz of about any darn cracker — Cheez-Its, saltines, club, Ritz, oyster crackers
  • 1 cup neutral oil (canola, vegetable, or light olive oil)
  • 1 packet Ragin’ Cajun (3 Tbsp)

Steps

  1. In a big bowl or a 2-gallon zip-top bag, stir the oil and the whole packet together.
  2. Add the crackers. Toss or shake until every one is coated.
  3. Let them sit at least 1 hour — overnight is better. Stir now and then.
  4. Optional, for extra crunch: bake at 250°F for 15–20 minutes, stirring halfway. Cool before serving.

TipI bake the samples!!!!!

Ragin’ Cajun Dip

About 2 cups

Ingredients

  • 2 cups sour cream — or 1½ cups sour cream + ½ cup mayo
  • …or 2 cups whole-milk Greek yogurt, or a 16 oz tub of classic hummus
  • 1 packet Ragin’ Cajun (3 Tbsp)
  • To top: shredded cheddar, pickled jalapeños, fresh red onion

Steps

  1. Stir the packet into the sour cream until smooth.
  2. Cover and chill at least 1 hour so the flavors meld.
  3. Top it right before serving.
  4. Serve with pretzel chips, crackers, tortilla chips, or fresh veggies.

TipReally, you can dip just about anything!!!