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Rust-colored paprika from South America, slightly bitter oregano, and piquant cayenne pepper from Mexico come together to enrich the flavors of gumbo and fresh crawfish. It’s also versatile enough to season anything from grilled calamari to sautéed bok choy.
For a twist on spiced mixed nuts, toss with melted butter, sprinkle with Blue Grass N.12, and roast in a 350° oven.
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Really nice, balanced blend for meals I like to prepare with the Louisiana influences. Not over hot, just right!
First time but not last time buyer As a lChef with 40 plus years these products are amazing Yes you can make your own blends but buying all the ingredients separately is not cost effective.. thanks Chef Ripert
I have used this spice with everything from frittatas to zucchini fritters. I love this combo! My new favorite from La Boite
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