Lucky Cajun Seasoning Asks: Why Are We Using Stale Seasoning on Food We Actually Care About?

(Isstories Editorial):- Chattanooga, Tennessee Aug 5, 2025 (Issuewire.com) – Why are we still using stale, mass-produced seasonings on the food we actually care about?

Lucky Cajun, the handcrafted seasoning company founded by Baton Rouge-trained Chef Blackwell Smith, is challenging home cooks to think twice about what’s in their spice rack.

“We wouldn’t drink orange juice from concentrate over fresh-squeezed. We wouldn’t trade fresh-baked cookies for a gas station pack. And we’d never eat stale chips by choice,” says Smith. “So why are we still using factory-ground seasoning blends full of anti-caking agents, fillers, and allergens?”

Lucky Cajun’s flagship blend, Black Label, is a bold, fresh-ground Cajun seasoning handcrafted weekly in Chattanooga. Made with smoked paprika, garlic, cayenne, jalapeño, black pepper, and herbs like savory and marjoram, it delivers serious flavor with zero MSG, gluten, or sugar.

Smith has been featured in Chowhound, Food Republic, and Delish for his work in professional kitchens. Now, he’s helping home cooks season smarter, cleaner, and fresher–one small batch at a time.

With over 100 five-star Google reviews, Lucky Cajun has built a cult following among flavor-focused home chefs who want real seasoning with none of the junk.

Special Offer

New customers can grab a Welcome 6-Pack of Lucky Cajun’s best blends for just $18.88 with free shipping. It’s the easiest way to upgrade your spice cabinet overnight.
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Press and media inquiries: Samples available upon request.
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Source :Lucky Cajun LLC

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