It all started in Baton Rouge.

When I moved there in high school, everything changed—especially the way I tasted food. I found myself in the kitchens of my new friends, sharing meals that felt like tasting in full color. Those dishes were bold, real, and full of life. That’s what lit the fire. I later enrolled at the Culinary Arts Institute of Louisiana to learn how to do it right.

But Lucky Cajun? That came from frustration.

Too many spice blends were full of salt, sugar, and cheap fillers. You know the ones—they look good on the shelf, but they fall flat on the plate. I wanted something different. Something better. So I started crafting my own blends with nothing but the good stuff—real spices, no junk.

Every week, I handcraft small batches right here, making sure everything’s fresh, bold, and ready to bring the flavor.

The original blend? That came from a picky eater—my own son. He started asking for my Cajun seasoning on everything. It was wild. I’m picky. He’s picky. But we both loved it. That recipe never changed, and from that moment, Lucky Cajun was born.

These days, we’ve got blends for everything—Cajun classics, creative customs, and go-to favorites for grilling, soups, roasting, and more. No fillers. No shortcuts. Just real-deal flavor that actually makes cooking easier (and way more fun).

And along the way, we’ve made some amazing friends.
That’s why we’re starting to share the people, places, and products we love—because great food has a way of bringing great folks together.

Cheers,
Chef Blackwell Smith
Founder, Lucky Cajun

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