Ingredients: Salt, paprika, orange peel,chili powder, fructose, and spices. 100% Kosher.
Allergens: Does not contain any gluten, wheat, soy, milk, peanut, egg or tree nut ingredients.
Allergens: Does not contain any gluten, wheat, soy, milk, peanut, egg or tree nut ingredients.
Chef's Recipe for Tangy Cajun Trout: Clean and rinse 2 whole boneless trout (serves 2) in fresh cold water. Rub olive oil over trout and place fish on Baker's parchment or aluminium foil large enough to fold loosely over each fish. Sprinkle 1/2 of the contents of Tangy Cajun Rub package over each fish. Slice one orange into 1/4 inch slices and insert orange slices into the fish. Fold foil or parchment and crimp to seal. Bake at 35 for 18 - 2 minutes. Serve with rice or new potatoes.
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
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Flavorful
by BirdMan on Dec 2, 2013
I mixed it up a bit this year and tried this rub on my Thanksgiving turkey. It was awesome! Everyone loved it. It really added a lot of flavor to the bird without being overwhelming. Definitely doing this again next year.
