Killer Cajun Seasoning Recipe

[@ChilliChump]

What's your favourite spicy dry rub or seasoning?

[@amendopublicaccess5742]

My personal favorite is chillichumps dry rub I Invented it

[@designworksdw1949]

montreal steak spice :) its my fav for a lot of things

[@agentham]

I don't do too many dry rubs. But when I smoke ribs, the dry rub I make works pretty damn well. Mmmmm... Ribs.

[@tomhodder8107]

Chillichump yours by the looks of it! Looks super tasty

[@valamaas]

@chillichump Portuguese Chicken spice rub!

[@cameronyartz1424]

I absolutely love that you teach the recipe you are selling- a true man of the people.

[@lumbybronzearm]

I bought some of this from you about a month ago. I use it on everything. Incredible. My family is Cajuns from deep-south Louisiana, and my father & I love this spice. Well done, keep it up. I'll need to buy another one soon!

[@ChilliChump]

Thank you Elijah, I am really glad you like it! I am about to make a new batch too!

[@lumbybronzearm]

ChilliChump Fabulous. I actually just bought two more a day or so ago. Keep it up. This stuff is amazing!

[@wranther]

Excellent shift of focus onto a nice appearing dry rub Shaun! The added care you apply to your packaging is another dimension to the amount of pride and care that you place into your products. May you and your family have a Safe, Happy, and Spicy Christmas Holiday! Stay Spicy while Happily Gardening. -Bob...

[@nathanlambshead4778]

Thanks for the video. I have been making Indian and North African spice blends for awhile now. I am expanding more into cajun/creole cooking now, and this helps. PS love the South African accent. I grew up there. Live in Northeast USA for the last 38 years now.

[@scottfarrar376]

Thanks for the advice on making sure the peppers are crispy dried. I did a batch of scorpion powder. They weren't 100% dried and now it clumps up a bit. Live and learn.

[@ChilliChump]

It can be quite challenging to thoroughly dry scorpion pods, because of the "oils" in them. But still, do your best to dry them as much as possible!

[@denniscloutier957]

For sealing stuff like this I splurged and bought a chamber vacuum sealer. They're relatively expensive and take up a lot of space, but they will work with just about any type of bag and they're way more reliable and high volume than the several home style vacuum sealers I've burned out. I make cured meat and sausage so I do a lot of vacuum sealing.

[@buckhulse9804]

Great recipe, looks like I need another cookbook! Lemon grass is definitely a nice addition.

[@iandawkins2182]

Great video as always. I use Mylar bags to store my herbs, spices and blends adding an Oxygen absorbent pack if it's for long term storage both work well and will keep things fresh and safe for months possibly years.

[@mindbreaker2415]

I make my own Cajun blends. They are based on Emril Lagasse's Bayou Blast recipe. I make a cayenne, ghost pepper, and reaper version.

[@kleetus92]

Have to say I bought some of this seasoning and I haven't used it all yet. I like it very much, and apparently I'm more of a chillihead than I thought, because yes it has a pretty decent burn, it's not what I'd call hot. It is completely livable. My mother tried some, thought it was good until the heat settled in... lol. Fantastic flavor and I use it in some different soups and on hamburgers. Very very happy with it! Thank you!

[@Edward-xj4mp]

Love it! We need more of these😁

[@marklester6435]

Another great video Mr chump. And thanks so much for putting the grinder link up, I make lots of curry's and have struggled to find a decent electric grinder but the way it cut through the dried chillies and peppercorns, wow. 👌 I've now got much of the gear together to make my own hot sauce because I've been so encouraged by your easy to follow and very thorough videos. 🤞for a great result. I'll let you know in a month or so. Till then merry Xmas to you and all you love and hold dear. STAY SPICEY. Kind Regards mark

[@onehopeofthedoomed]

I like using Cajun rub best when I do my beer can chickens in the summer. Put a few sprigs of rosemary inside the chicken with the beer can and your favorite beer and youre good to go. Beer choice does make a big difference too, more than you may think.

[@MViljoen85]

Damn you, sir. Every time you do wings, I just NEED to go get some. Greetings from South Africa. Love your vids.

[@ChilliChump]

Thanks Martin!

[@terriatca1]

Maybe you should ask Santa for a respirator? Have a Merry Christmas and a fantastic New Year.

[@apistosig4173]

Hey Shaun - I love Cajun music and Cajun spices. I also love Moroccan spices - but - Tunisian spices me thinks tops the bill.

[@ChilliChump]

Some wonderful spice mixes from Tunisia for sure!

[@GrizzAxxemann]

I could see this as a base for a wicked seasoning mix for cajun sausages! I don't think I'm as big a heat freak as you but I do like my food to bite back a little.

[@katecoombes1000]

I use a sweet spicy rub on my wings. Medium to hot burn but the brown sugar in it helps to balance out the taste.i should email you the recipe for you to have a look at. Great Video buddy.

[@MHollywood5]

I wanna try this with scotch bonnets instead of reapers, looks good

[@monsuratbidini]

Thanks

[@ChilliChump]

Thank you sir!

[@jimjh2671]

Shaun = > just got my Killer Cajun Spice.. of course I had to open it and give it a taste test OMG This is simply awesome. can not wait to us it :) and being a chllihead got the lip tingle Thanks again!!

[@ChilliChump]

Brilliant! I am glad you like it. I will be making another batch this weekend I hope. By the way, had someone leave feedback on my shop saying it wasn't very spicy. How's the spice level for you?

[@jimjh2671]

​@@ChilliChump I found I had to remix it up a bit it is not overly hot it definately could be hotter :)

[@ChilliChump]

I have learnt from this batch that you guys really want the heat! It is never easy to judge what heat levels people can handle. But will certainly go hotter the next time round!

[@simonhenry7415]

fantastic that you got shipping to Australia sorted mate - this sort of stuff sells itself !!!

[@ChilliChump]

The sauce that I sent through to Aud got through thankfully. Hopefully I don't get any problems sending stuff over! I saw your order come through, thank you mate. Let me know if you have any problems!

[@simonhenry7415]

@@ChilliChump i'm sure it will be fine Shaun - the only problem I've had in recent times is having some of Jukka Fatalii's seeds going 'missing' in the customs department. Its just the luck of the draw I guess

[@gertrudeowusu-agyei5300]

Greetings from Ghana..I love everything you do here! Soo helpful . Thank u!💕

[@jaseb5698]

I love a good Caribbean jerk spice! 🤩

[@4seasonsbbq]

Very nice lookin mix, looks delicious. Spicy Montreal steak is my go to. Thanks for sharing

[@mikethompson6713]

I love your book. The piri piri chicken is awesome. I’m doing this rub tomorrow.

[@ChilliChump]

Thanks Mike!

[@kleetus92]

I wonder how this would do with some sugar added as a rub for a brisket? Everything in it sounds absolutely awesome!

[@RedmanOutdoors366]

Amazing Mix Yummy 😎👍💯🔥🍺

[@666draculas666]

I just got this from your shop an it is amazing!

[@ChilliChump]

Brilliant! I'm glad you like it. And thank you for your support!

[@coalacorey]

I've received your book and the Blazing Buffalo Extreme sauce this week. The book has cool recipes in it, I will definitely get some seeds of the peppers that are mentioned there. I also really appreciate all the extra info, spares me searching the same stuff on youtube over and over again. BBE is amazing man! I wasn't really sure if I will grow Cayennes next year but the sauce was the bomb with butter on some chicken wings and I really want to try to recreate it. Funny enough it was pretty much as hot as the two hot sauces I made myself, even though those were "watered" down by pineapple and mango/apricot respectively (but the peppers were mostly Reapers).

[@ChilliChump]

Thanks Corey, really glad you enjoyed the sauce and book!

[@linaso9739]

I have noticed that fermented sauce does not go well with fish, at least for me. For fish I use dried pepper flakes but I think this seasoning should be even greater. Thank you for sharing it with us.

[@ohemgeeee]

Just made vegan jambalaya with your seasoning and it was delicious!

[@ChilliChump]

That's a good idea, jumbalaya! I'm glad you like it. It is really tasty, even if I say so myself!

[@NoahTSander]

So - after about 2 weeks after I ordered some of that rub - it's half way gone. Crazy delicious!!

[@ChilliChump]

That's brilliant! I'm so glad you liked it. Once this batch is finished...the next one will be in larger containers so you will get more of it. And I will try keep the price at the same point!

[@NoahTSander]

That sounds awesome. I already told myself, next time I'll order more that one pack! Works on everything for me. Chicken, beef, lamb ... made a BBQ sauce the other day and I added only this seasoning apart of the fluids. Jesus XD Paired with a good flanksteak finely sliced, some brioche buns and grilled onions. Heaven!

[@ChilliChump]

I have a couple other things int he shop now too! My chilli salt is pretty damn tasty too. There is also a new sauce, Pain in the Bhut 😉

[@NoahTSander]

The salt is killer! Roasted veggies, fries and egg is what I've used it on so far. And also the buffalo style hot sauce has already been used several times as a basting sauce with butter on the chicken. I'll admit it - there is a case of serious capsaicin addiction I frequently have to take care of :D

[@jimjh2671]

I have ordered on . man sucks being in canada for stuff out of the UK Cant wait until this Arrives Shaun

[@ChilliChump]

I feel so bad about the shipping costs, I really wish there was a better way! Sorry Jim. Maybe I need to move over to that side of the world! 😊

[@jimjh2671]

@@ChilliChump Not your fault Shaun Dont feel bad the exchange it what it is.. cant wait for the seasoning to arrive going to be using it on some pork ribs :)

[@ChilliChump]

@@jimjh2671 I'm just packaging up your order at this moment!

[@aalekhine5109]

What is this running you in shipping costs? I'm down in the States but that recipe looks amazing and I might not care about the $$$! lol

[@ChilliChump]

@@aalekhine5109 have a look on my shop, and before you checkout it will allow you to calculate shipping costs. It is all automated to calculate depending on what you have bought (by weight) www.chillichump.com/shop

[@thomasmckenney3518]

Luv the book and sauce!!!!! So all the hot sauce videos you made previously are all in the book?? Happy holidays to you and your family from me and my family!!

[@ChilliChump]

Thank you! Pretty much all of the sauces from previous videos are in there!

[@talonbell1586]

That good stuff right there man oh man spot on

[@theborgster8497]

This is some bbx spice right here!! Definitely going to make a batch.

[@jdub6204]

Finally got an order in!

[@DiscoCzarnobyl]

Got this awesome book. Thanks!

[@ChilliChump]

I hope there are many spicy recipes in there you will enjoy!

[@shrike6259]

killer cajun .. how original !!

[@ChilliChump]

I like alliteration...

[@williamdurner2235]

Sorry Im ignorant to math. Could you provide the breakdown for the same recipe for one bottle? I know you said cut back by a 10th but im not processing that breaking down per ingredient?

[@georgem.323]

wondering how this spice blend would be with a hint of lime. I use the TrueLime seasoning when cooking when I want to add the lime flavor but can't afford to add any moisture. Basically it is just crystalized lime. Might be interesting.

[@neilgillmore]

Excellent.... More dry goods would be great..... Thanks.

[@keventaylor185]

Just an idea, but a paint shaker would mix that tremendously good!

[@ChilliChump]

That's a good idea, especially for my larger batches!

[@TheDarkKnighton14]

Loved the video and love seeing more recipes! and i'm excited to get the book! Constructive feedback... I found myself wanting to zoom out during this video... Like I was zoomed in or something. Still a great video!

[@ChilliChump]

I appreciate the feedback Jeremy. It is always a challenge because I am the cameraman, sound guy, producer and actor! The space where I have setup my studio is also relatively small, so shots are quite tight. I will see what I can do without introducing a bunch of clutter in the background of the shot!

[@TheDarkKnighton14]

@@ChilliChump I get it! Doing the best with what you have. I've been watching and re-watching your videos. Great content and very informative. Congrats on the success so far! Excited to see this upcoming grow season for you and more recipes!

[@MrOmgtofu]

If you want to have a lower heat level but still some heat, would there be another pepper you would recommend to add in to replace the reaper?

[@ChilliChump]

I would say habanero. Or if you want much lower heat then go for a Thai chilli

[@MrOmgtofu]

@@ChilliChump the wife thanks you!

[@richmc4506]

Great recipe!! Very similar to my own barring the lemongrass, definitely going to try that. I use lemon thyme in mine have you tried using that? great flavour from it

[@magicalpancake]

Yes my man! Awesome!

[@kevinblight1203]

Going to try this on my next biltong drying sessions.

[@sandeepsmatharu]

Do you have a recipe for the peri peri seasoning they put on the chips at nandos?

[@ChilliChump]

This is my Piri Piri salt recipe, which will be similar kzbin.info/www/bejne/l3qmdJlnmrWfpdE

[@anthonybussey8394]

Sounds great

[@dlighted8861]

10 Carolina Reapers?🤗😮🤐😣🤐😮🤗 As you said "divide by ten." How about one Habanero? 😁 I have really decent garlic powder. I would call it a flour really. It shines when sautéed. My Jamaican thyme is sweet as can be. As a child my buddy was cooking with scotch bonnets. The scents shooting up laid him out on the floor.😁 I love scotch bonnets but can't get them here. Do you sell their seeds?

[@willhavealook]

You're awesome! How much sun do you get in the UK? Thinking of doing a greenhouse

[@ChilliChump]

Not a lot at this time of year! But a decent amount in the spring and summer

[@swalbh]

Hi! This might be a dumb question but do you got any suggestions on substitutions of the carolina reaper for similar flavor-profile?

[@ChilliChump]

7pot primo would be pretty close

[@dimitrioslykissas7981]

Can you do a video on drying stuff?

[@anthonybussey8394]

Great video

[@prajithdev4780]

Hey there! Your book is unavailable on Kindle and your website doesn't offer shipping to India. Please suggest a way I can purchase your book. Thanks!

[@ChilliChump]

Hi there, shipping should be available to India. I will check to confirm. Please try it again in 30 minutes Edit: shipping to India is now available.

[@prajithdev4780]

@@ChilliChump Thanks!

[@lesterstumpf3105]

Is there a US link for the book

[@ChilliChump]

Hi Lester, I ship the books from my home in the UK only at the moment.

[@onebackzach]

Looks good! If you ever want some traditional Cajun recipes or a recipe for pepper jelly, let me know. My family is Cajun and has some recipes for jambalaya, red beans and rice, gumbo, etc that I think you might enjoy or at least learn something new from. You'd be surprised by the fact that most Cajun food really isn't all that hot and might just contain a pinch of red pepper or a splash of hot sauce. It's a really interesting style of cooking that's probably very different from what you expect

[@ChilliChump]

Thanks Zachary, that would be great! Thanks for offering. Get in touch through my website. A good jambalaya recipe would be great! Chillichump.com/contact

[@mattk6101]

How do you dry out your peppers?

[@ChilliChump]

I use a dehydrator...temperature controlled

[@TheKitchenNinja]

Great recipe, which I can't wait to try! Are you using hot or sweet smoked paprika?

[@ChilliChump]

It was sweet smoked paprika. Such good stuff!

[@KortKramer]

Happy Holidays! Not sure what happened to the winner announcement video. Love all you do, such a great channel my good man. #stayspicychllichump

[@Alex_Abebe]

Thank you!! But...I... want.... that... book!!! Where can I get it in states? Downloadable version would be awesome!

[@ChilliChump]

I am shipping them from my house only at the moment. Maybe I will be able to ship from the US in the future, once this first print is done. If I did it any other way I would lose about 75% of the income from the book.

[@Alex_Abebe]

Thank you!! No worries, I have family members that live in UK, I’ll ask them to get one and ship it to me in states.

[@ChilliChump]

@@Alex_Abebe I am not adding anything on top of the cost of postage. But if your family know of a cheaper way to post to the US, please let me know! I am always looking for a cheaper way to do p&p!

[@aronmcintosh8000]

Will you be making any more and selling on shop ? BBQ season is almost here 😋

[@ChilliChump]

I will be doing a new batch soon! Mrs CC keeps asking for it also!

[@ohyouknowwhatimsayin]

You've probably answered this before, but I haven't seen it. Is there an e-book version of your book or any plans of making one?

[@ChilliChump]

There isn't one at the moment unfortunately. I may look at doing a conversion in the future. But it does take quite a bit of work because the design of the book was done specifically for print. It would need quite a bit of work to convert.

[@ohyouknowwhatimsayin]

@@ChilliChump Thanks for the answer. Only reason why Im asking is that I live abroad and the shipment is both expensive and takes a lot of time. Seeing as there is no e-book in the immediate future, I will order the physical copy. Thanks for writing the book and updating your awesome yt-channel!

[@amendopublicaccess5742]

Killer new video

[@mstrwoodley694]

My man 💥

[@JustOneAsbesto]

Chillichump's Big Bucket O' Spice

[@enginozcicek517]

What is the ingredient in the second largest bowl?

[@ChilliChump]

The rest of the garlic granules

[@enginozcicek517]

@@ChilliChump thanks.

[@goonygoogoo2]

hello Chillichump...did you try to put mushrooms in the brine ? like shiitake ... or truffle ?

[@ChilliChump]

I have tried that in the past...not a good idea, ended up with uncontrollable growth of pathogens. It may be possible...but I won't be doing it again in a hurry

[@goonygoogoo2]

@@ChilliChump Ooops..I just added truffle to my new brine today...bird eye peppers...

[@ChilliChump]

@@goonygoogoo2 let me know how it turns out! Maybe you will have a better experience

[@goonygoogoo2]

@@ChilliChump ok sure will let you know...but I doubt that it will...you use more sanitizing than I do...I use more salt ( and seal the jar with salt like the tabasco ) ...and a mandatory honey spoon as an antibiotic and antifungus... I will let you know of the result...I intend to leave it for 2 months in 6 to 8 degree celsius ...Thank you Chillichump fpr all the help and support...

[@ChilliChump]

@@goonygoogoo2 I would go higher temperature than that! You are going to risk some problems with the fermentation not occurring quick enough in the beginning especially. You need to be fermenting around 20' Celsius.

[@angelasobey288]

Hi, how do I order your spices? I'm in SA.

[@ChilliChump]

Hi Angela, you can visit my shop, I ship globally www.chillichump.com/shop

[@savagestyle124]

need to do an Ebook

[@ChilliChump]

I've just spent the last 6 months putting this book together. So I'm taking a break from editing for a while. Converting to an ebook would take quite a bit of work

[@savagestyle124]

Chillichump you can upload your book to amazon for a couple of dollars and make a commission on every sale,i sincerely think you should look into this,will spread the word even more on your channel www.amazon.com/gp/seller-account/mm-summary-page.html?topic=200260520

[@ChilliChump]

I did look into Amazon's print-on-demand service. Amazon would charge me £9 to print each book. And on top of that would be a further £2.25 referral fee cost. and then another £1.80 closing fee. So selling my book on Amazon would mean I get £1.95 profit on each book. And that still doesn't allow me to do free delivery. My wife and I used all our spare time over the last 6 months or so, and worked ridiculously long hours to put out a quality recipe book. To sell it with that margin would just not be worth it.

[@savagestyle124]

Chillichump I get it,my wife did an ebook publishing with them,it didn’t cost her barely anything and she gets a passive payment when they sell,just wanted to pass it along,I enjoy your channel very much,got me super excited about growing peppers and using them again,I wish you all the success,I hope we get to see it as it happens.

[@patedwards8731]

Do u ship to Australia

[@ChilliChump]

Hi Pat, yes I do

[@jasminhamel1177]

what is the next passcode for the Jigsaw ? :D SpicyApple??

[@helenfox8579]

Rather a late comment, great video, I will definitely make some, I have your book. Not sure about 'a-reg-an-no' it's 'o-ri-gano' but that's me being piccy maybe? all the best Helen

[@atom0191]

Wow

[@Lutharthegreat]

Lets wait for the reaper dust to settle guys.. Opens lid then proceeds to shake the powder. Too Funny.. Been there done that. LOL

[@lutodako3904]

can you do an x-mas spice one that you like to have on say a roast? hope you have a happy and safe x-mas :P

[@tongueinapepper2617]

Wheres the Grams of pepper corn???

[@agentham]

I didn't see a password... Oh well. Sounds like an awesome spice mix, I'm going to have to make some one of these days.

[@ChilliChump]

No password in this one!

[@joesmith7427]

U should have weighed the final spice!! 😊

[@handinodino1823]

hii.. can i have your email please, need assist to order that book recipe please

[@handinodino1823]

do you ship to indonesia?

[@ChilliChump]

Hi there, you can contact me through this link www.chillichump.com/contact And yes I deliver to Indonesia.

[@travissowers6847]

Lost me at Carolina Reaper. Had a really poor experience with those monsters.

[@ahschornjesus]

I normally prefer a sauce with wings rather than a dry rub. Part of the fun is getting messy fingers

[@bloodstormzcrimsonskyz623]

all its missing is a little dill seed.

[@johnbroadway4196]

KooL SHYT

[@kerkers5775]

share your recipe like "Klaus Grill!" buy it or share it....

[@taiyliahify]

Sell me that sh*t! I will buy it lol

[@ChilliChump]

It's up for sale on my shop....well actually sold out last week. New batch is coming in the next week or two!

[@Bob-ln1jh]

In Englishman talking about making Cajun food talk about a slap in the in the face to all Cajuns and acadians

[@ChilliChump]

Who said I'm an Englishman?

[@RaZoR80703]

rand to pound jirrrre amper R500 vir n boek????

[@ChilliChump]

Not much I can do about that unfortunately, I live in the UK and have to ship from here. I wish I could do it cheaper, but I have to make something from all the time and effort that has gone into it.

[@fatbap]

Not sure if you were using red or pink peppercorns there, but you should be aware that you need to be really careful when using pink peppercorns. Pink pepper is not actually a member of the pepper family Piperaceae, but is actually a member of the cashew family Anacardiaceae, and they can cause allergic reactions in people who suffer from a tree nut allergy, including anaphylactic shock and death. Not many people are aware of this and in fact, a friend of mine offered some pepper to another friend of ours who has a severe nut allergy, and she was going to put it onto her food to try it before I noticed it was pink pepper instead of red. Would not have been a good result after that lol. Just something you should note to protect yourself if you are selling to the public. Wouldnt want a lawsuit on your hands when youre only trying to run a small KZbin channel. Keep up the great content.

[@ChilliChump]

Hi there, thanks for that info. I have actually mentioned on my store and on the packaging that this spice mix may contain traces of nuts. So I would hope that anyone with a severe nut allergy would take note of that!

[@pcurtis987]

First!

[@roostercogburn809]

"That looks evil"...

[@xyanaali758]

Please use subtitle in english so we properly listen the name of ingredients

[@ChilliChump]

Hello Xyana, as mentioned in the description I have written a recipe book with full details of all my recipes including this one. I am also selling this spice. And the ingredients are listed on that.

[@riaranta3150]

60$ for a hoodie? Wow 😔 yah definitely not gonna happen for me.

[@ChilliChump]

Where does it show $60 for a hoodie?

[@riaranta3150]

Chillichump it says right in “buy chilli chump merchandise on this video” 59$ for the stay spicy dark blue hoodie

[@ChilliChump]

@@riaranta3150 I just checked the teespring store, and it shows the dark blue premium stay Spicy hoodie at USD$44.99. Not sure why it is showing you a different price. Here is a screenshot i.imgur.com/1MuM71J.jpg Try the direct link to the store itself, and let me know if the prices are showing different for you please teespring.com/stores/chillichump

[@riaranta3150]

Chillichump ah I forgot to mention I’m in 🇨🇦 not the US. (USD vs CAD) ...all said and done, if I wanna get that hoodie guess how bloody much I’ll have to pay? 73.41 in total!! for a hoodie!!?! That’s BS dude 🤬

[@ChilliChump]

@@riaranta3150 wow...not good. Unfortunately I can't really control the pricing. It is a third party that does the fulfillment (teespring). I kept the margin pretty low on there

[@rickmeadows686]

If one isn’t prepared to give a lesson, then why show up?

[@ChilliChump]

?

[@richardsenuty723]

Ok I found out 250 milligrams is equal to 2 cups

[@binni3674]

How come you do not have British accent?

[@ChilliChump]

Because I'm not British...

[@VisualizeLeaving]

This isn't Cajun. Lemon grass? A Carolina reaper? Oregano? 🤔