Recipes

CajunTwo thick-cut blackened pork chops searing in a cast iron skillet over an open flame, developing a deep Cajun crust with Lucky Cajun Black Label seasoning.

Blackened Pork Chops — The Cast Iron Method That Actually Works

The juicy window on a pork chop is small and it closes fast. Miss it by a few degrees and you've got gray, tough meat instead of a buttery blackened crust. High heat, Lucky Cajun Black Labe...

CajunAndouille sausage link on a wooden cutting board with sliced andouille pieces showing the smoky Cajun sausage used in Lucky Cajun Black Label seasoned andouille boudin cornbread Thanksgiving dressing

Andouille Boudin Cornbread Dressing — A Cajun Thanksgiving Side That Steals the Show

Turkey gets the credit. This andouille boudin cornbread dressing wins the meal. Smoky andouille, savory Louisiana boudin, dried cornbread soaked in two quarts of seasoned stock, fresh sage, parsley...