Bone Suckin' Sauce® Cajun Seasoning & Rub, 4.2 oz. Winner of Clean Eating’s Clean Choice Award! is the PERFECT BLEND OF CAJUN SPICES & HERBS ALONG WITH THE RIGHT AMOUNT OF HEAT. Bone Suckin' Cajun Seasoning makes your food taste great, gets friends talking & coming back for more! Use generously & your Cajun food will be "Bone Suckin'® Good!" Use On Seafood, Poultry, Steaks, Pork, Pasta, French Fries, Rice, Vegetables, Gumbos, Catfish, Alligator & more!
TRUSTED BRAND SINCE 1992-BONE SUCKIN' SAUCE:
- Gluten-Free
- Sugar Free
- Dairy-Free
- Non-GMO
- Kosher
- No MSG
- Made in the USA.
- NO Anti-Caking Agent
- 3rd Party Tested & Verified
MORE INFO
Ingredients: Spices, Smoked Paprika, Dehydrated Garlic & Onion, Salt & Celery Seed. Label 20-1
Nutritional Facts Information: Serving Size 1/4 tsp. (1g), Servings Per Container 119, Calories 0, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 65mg 3%, Total Carbohydrate 1g 0%, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 4%, Vitamin C 0%, Calcium 0%, Iron 0% Label 20-1
Always refer to the actual package for the most complete and accurate information.
Bone Suckin'® Cajun Fish Filets Recipe
- Preheat oven to 400°.
- Rinse fish & pat dry.
- Rub fish filets on both sides with Bone Suckin'® Cajun Seasoning.
- Cook about 15-20 minutes or until fish flakes easily.
Bone Suckin'® Cajun Turkey Brine Recipe
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Bone Suckin’® Cajun Seasoning & Rub, 1 jar, 4.2 oz.
- Brown Sugar, 1 lb.
- Coarse Salt,1 lb.
- Vegetable Broth,1, 32 oz.
- Water, 1 gal.
- Turkey, 1, up to 20 lbs., thawed
- Oven browning bag, 1, to put all ingredients in.
- Combine Bone Suckin’® Cajun Seasoning & Rub, brown sugar, coarse salt, vegetable broth and water in large pot and warm up enough to melt the sugar and salt.
- Cool to room temperature.
- Remove neck, giblets, and pop up indicator (if turkey has one) from inside turkey.
- Place turkey, breast side down, into browning bag and set inside a deep pot for support.
- Pour brine mixture into bag, seal tightly, removing excess air.
- Brine in refrigerator overnight.
- If no room in your refrigerator, place the sealed bag in an ice chest or water cooler (orange 5 gallon beverage cooler) and cover with ice. Let marinate overnight.
- Remove turkey from brine mixture 30 minutes before cooking. Discard the brine mixture and pat the turkey dry.
- Bring turkey up to room temperature prior to cooking.
- Cook your turkey your favorite way: in the oven, in the fryer, on the grill or in the smoker.
