cajun flavors meat seasoning

Chef Eddie Adams’ Cajun Flavors Meat Spices | Review

In Product Reviews by Mark MaskerLeave a Comment

One thing I look for most in a go-to spice rub is versatility and Chef Eddie Adams’ Cajun Flavor Spices packs that aplenty. So far I’ve used it with beef, turkey, chicken, pork, and lamb, with great results every time.

cajun flavors meat seasoning

For me, the flavor packs a solid garlic to it with a heat that’s on the mild side of medium. You readily taste the paprika and onion in it but what I find is that it enhances the flavor of meat, working with it, not against it. That’s why I have no problem experimenting with the seasoning on almost anything. It’s not specialized like a lemon-herb blend.

My favorite use of this stuff so far has to be turkey meatloaf. No, really. The Cajun Flavors meat seasoning works wonders with ground turkey, making it very flavorful and enjoyable to eat. The meatloaf I make with it is better than a lot of the beef or pork ones I’ve eaten.


Mark’s Cajun Flavors Turkey Meatloaf Concoction


chef eddie adams meat spices


  •  1 lb ground turkey
  • 1 large egg
  • 1 sleeve Ritz Crackers, beaten like it owes you money
  • 1 tbsp Cajun Flavors Meat Spices
  • 1/4 cup Worcestershire sauce
  • Ketchup for topping


  1. Preheat the oven to 375 F. Coat the inside of a bread loaf pan with a thin layer of oil to prevent sticking.
  2. While heating, mix the ingredients in  a large mixing bowl by hand. Make sure to blend it all together evenly but not long enough for the ground turkey to get warm. Basically, once you can form it into a loaf that sticks together, you’re good.
  3. Place the loaf in the pan. Spread it out toward the edges but don’t let it stick to them. Use a butter knife to create a thin gap between the pan and the loaf itself.
  4. Spread a layer of ketchup or barbecue sauce over the top of the meatloaf. It should be just thick enough so that you can’t see the meatloaf under the layer of ketchup.
  5. Place the meatloaf in the center of the oven. Cook for one hour. Pull it and use a toothpick to check for doneness. If the toothpick comes out clean, it’s ready to eat.

Serves: 3-4 people

Heat scale: Mild to medium

We’ll post more recipes using this great seasoning as we go along. Get a bottle and get shakin’ here.

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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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