Destination Bayou seasoning bottle with onion, lemon and spices.

Destination: Bayou

Cajun Blackened Seasoning
$9.99

Destination: Bayou gives you the best of Cajun and blackened seasoning with a tangy hit of lemon peel and mustard. From seafood to fish, chicken, and beef. Just season, cook, and enjoy.

Flavor Profile: Savory • Garlicky • Smoky

Best on:
Fish
Seafood
Poultry
Beef
Heat level:Medium. Noticeable kick, still approachable.
No Heat Super Hot
Made in the USA, 30-day flavor guarantee, easy returns
Ingredients

SEA SALT, GARLIC, SMOKED PAPRIKA, CAYENNE PEPPER, ONION, LEMON PEEL, BLACK PEPPER, GROUND MUSTARD, THYME, OREGANO, JALAPENO PEPPER

30 Day Flavor Guarantee

30-Day Flavor Satisfaction Guarantee:
We stand behind our seasonings. If your first Flavor Expedition Co. purchase doesn’t hit the mark, contact us within 30 days of delivery and we’ll make it right.

Shipping & Returns

Shipping Policy:
We currently offer $7.95 Flat Rate shipping or Free Economy Shipping for purchases over $49 to all 50 states in the U.S.A. Most packages ship via USPS and arrive in 3-5 business days.

30-Day Flavor Satisfaction Guarantee:
We stand behind our seasonings. If your first Flavor Expedition Co. purchase doesn’t hit the mark, contact us within 30 days of delivery and we’ll make it right. (For more information check out the full guarantee in the footer.)

Easy Return Policy:
Damaged order? Don’t toss it. Email us within 24 hours of delivery with photos and we’ll take care of it.

Merchandise returns:
Unused items may be returned within 30 days for store credit or exchange.

Questions? Email support@flavorexpedition.com with your order number.

Why Buy From Us?
  • Bold, layered flavor – Small-batch blends designed to do the heavy lifting so your food tastes intentional, not rushed.
  • Made for real life – Built for busy nights, tired cooks, and moments when people are counting on you.
  • No filler, no shortcuts – Thoughtfully balanced ingredients that actually earn their spot in your cabinet.
  • Confidence in every shake – Turn simple ingredients into meals people remember—without overthinking it.
  • 30-Day Flavor Guarantee – Try your first bottle risk-free. If it doesn’t deliver, we’ll make it right.
Destination Bayou seasoning bottle with onion, lemon and spices.
Destination: Bayou Cajun Blackened Seasoning
$9.99

What it tastes like

Smoked paprika
First bite

Smoked paprika

Smoky and savory, the base of the blend.

Mustard tang
Then

Mustard tang

Ground mustard adds a savory, tangy depth.

Cayenne kick
Finish

Cayenne kick

Cayenne and jalapeño bring a warm kick. Lemon peel keeps it bright.

Cajun Shrimp Pasta
Recipe highlight

Cajun Shrimp Pasta

Cajun shrimp tossed with pasta in a rich, smoky sauce.

Total time 25 minutesServes 6
Get the full recipe

More ways to cook with Destination Bayou

Cajun Crab Cakes Cajun Crab Cakes35 minutes · Serves 6 cakes
Cajun Shrimp Pasta

Cajun Shrimp Pasta

Prep 5 mniutesCook 20 minutesTotal 25 minutesServes 6

Ingredients

  • 3 cups dried pasta 9 oz rigatoni (or other type)
  • 1 lb shrimp peeled and deveined
  • 1.5 cup heavy cream
  • 1 cup parmesan cheese grated (2 oz)
  • 1 cup cherry tomatoes chopped, (6oz)
  • 2 cloves garlic minced/grated
  • 2 Tbsp Destination: Bayou
  • 2 Tbsp butter unsalted
  • ▢2 Tbsp olive oil
  • ▢parsley to garnish

Directions

  1. Boil the Pasta
    Bring a pot of well-salted water to a boil, then add your chosen pasta and allow to cook until al dente – about 12-14 minutes (check the package instructions).

  2. Reserve Pasta Water
    Once cooked, drain the pasta, making sure to reserve about a cup of the pasta water. When added to the creamy shrimp pasta later, it'll help thicken the sauce.

  3. Season the Shrimp
    As your pasta is cooking, add the shrimp to a large bowl. Pour the Destination: Bayou seasoning and olive oil over and toss so the shrimp are completely coated. You can adjust the amount of seasoning you use depending on what heat level you want.

  4. Melt the Butter
    In a skillet or large frying pan, melt the butter. Stir in the minced garlic, cooking until fragrant.

  5. Cook the Shrimp
    Add the seasoned shrimp and sauté for a couple of minutes on each side until they've turned a vibrant pink color.

  6. Set Aside
    Remove from the skillet and cover to keep warm.

  7. Make the Sauce
    In the same skillet, add the cream and deglaze the pan (scraping any saucy bits stuck to the bottom). Once the cream has heated, add the parmesan and tomatoes and bring the sauce to a simmer.

  8. Thicken
    Add a little of the pasta water to help thicken the sauce. Adjust how much you use depending on how the sauce is.

  9. Combine
    Add the cooked pasta to the cajun sauce, then add the cooked shrimp. Mix well until the pasta and shrimp are completely combined and covered in creamy sauce.

  10. Garnish & Serve
    Garnish with fresh chopped parsley and enjoy!
Cajun Crab Cakes

Cajun Crab Cakes

Prep 15 minutesCook 20 minutesTotal 35 minutesServes 6 cakes

Ingredients

1 cup panko breadcrumbs divided (or use bread crumbs or crushed saltine crackers)
2 teaspoons Destination: Bayou or more to taste
1 tsp garlic powder
Salt and pepper to taste
2 eggs beaten
1/4 cup mayonnaise (I prefer Duke's)
1 tablespoon of your favorite hot sauce
1 tablespoon whole grain mustard
1 teaspoon Worcestershire sauce
Juice of a lemon
1 stalk celery finely chopped
1 jalapeno pepper chopped (optional, for spicy)
1 tablespoon fresh chopped parsley (or use chives or tarragon)
1 pound fresh lump crab meat
2 tablespoons butter

  • FOR THE CRAB CAKE SAUCE
    ½ cup mayonnaise
    1 tablespoon whole grain spicy mustard
    1 tablespoon of your favorite hot sauce
    1 teaspoon apple cider vinegar
    ¼ cup pickled jalapeno peppers
    1 tablespoon diced celery
    1 teaspoon Destination: Bayou
    Juice from half a lemon
    2 cloves garlic minced

Directions

  1. Mix the Dry Ingredients
    In a large bowl, combine 1/2 cup panko bread crumbs, Destination: Bayou, garlic powder, salt and pepper to make the crab cakes. Mix well.

  2. Mix the Wet Ingredients
    In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, serrano and parsley.

  3. Form the Cakes
    Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Very gently form the mixture into 6 crab cakes. A rubber spatula is useful here.

  4. Coat & Chill
    Roll the crab cakes in the remaining 1/2 cup panko to coat each side and set them onto a large plate. Refrigerate a few minutes to firm them up, if desired.

  5. Make the Cajun Cream Sauce
    Next, make the Cajun Cream Sauce by processing the mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Destination: Bayou, lemon juice and minced garlic in a food processor until smooth. Pour into a bowl and refrigerate until ready to use.

  6. Cook & Serve
    Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.

Pro tips

Firm Crab Cakes. It's important to get the feel for forming the cakes properly, otherwise they can fall apart. They should be slightly firm, but not too firm, otherwise they can be dense and mushy on the inside. Refrigerate them for 30 minutes to help firm them up before cooking if needed.

Before you add it to the cart

a few things people ask us

Is it only for seafood? Shrimp and fish are the classic move, but it blackens chicken and steak just as well. Use a very hot cast iron pan and a little oil, and open a window.

Is it all about the heat? No. Smoked paprika, garlic, onion and herbs do the heavy lifting, and cayenne and jalapeno add a warm kick on top. The lemon peel keeps it bright instead of heavy.

Allergen heads-up. It contains mustard. If mustard is an allergy in your house, skip this one.

What did we leave out? On purpose, a few things you'll find in a lot of Cajun blends:

Not in the bottle

  • MSG or fillers
  • Gluten or nuts

Not on the label

  • Added sugar
  • Dairy, soy or eggs
Anthony and Erin
Heat
3/5Medium
One bottle covers
6-7pounds of meat at 1 tbsp a pound
Stays fresh for
1-3years, cool and dark
Your guarantee
30days. Replaced or refunded.
Free shipping over $49.$7.95 flat rate below that.
  • 5 stars: 1 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
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  • 1 star: 0 (0%)
A
Ashley S.
Restaurant-Quality Cajun Flavor at Home

This Cajun Blackened Seasoning is packed with flavor! It delivers a great blend of spices, a nice smoky depth, and just enough heat. I've used it on chicken and was impressed with how well it enhanced the dish without overpowering it. Highly recommend for anyone who loves Cajun-inspired cooking

Hi Ashley, we're thrilled to hear you enjoyed the Cajun Blackened Seasoning! Thanks so much for sharing your experience and for recommending us. Happy cooking!

Destination Bayou seasoning bottle with onion, lemon and spices.

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