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Need good cajun or blackening rub for shrimp

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GoldenQ
GoldenQ Posts: 566
in Sauces, Rubs, Marinades
Has any tried Dizzy Pig Cajunish on fish or shrimp and also what do you recommend for shrimp.    I like to cook them on blackstone without shells for use in shrimp and grits or for use in pasta dishes
I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    edited July 2018
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    GoldenQ said:
    Has any tried Dizzy Pig Cajunish on fish or shrimp and also what do you recommend for shrimp.    I like to cook them on blackstone without shells for use in shrimp and grits or for use in pasta dishes
    Paging @nolaegghead and @SGH


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • johnnyp
    johnnyp Posts: 3,932
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    GoldenQ said:
    Has any tried Dizzy Pig Cajunish on fish or shrimp and also what do you recommend for shrimp.    I like to cook them on blackstone without shells for use in shrimp and grits or for use in pasta dishes
    Bayouish is really tasty.  Not very traditional as a blackening seasoning, but I like it regardless.
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • JNDATHP
    JNDATHP Posts: 461
    edited July 2018
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    We really like this...and like the label states, it contains no salt meaning a can lasts a long time and we can control our salt intake. I believe we found it at a Rouses grocery store in Louisiana although it is available on the Internet. 


    Michael
    Large BGE
    Reno, NV
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  • GoldenQ
    GoldenQ Posts: 566
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    I went with cajunish from Dizzy Pig      Thanks
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • Photo Egg
    Photo Egg Posts: 12,110
    edited July 2018
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    Don't let the redfish label fool you.
    This is a Classic for good reason.
    Remember, fresh shrimp is great. Don't over power it with seasoning.
    Let your shrimp warm up just a bit and let the higher heat blacken the shrimp.
    Perfect for your Blackstone.

    Thank you,
    Darian

    Galveston Texas
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  • GoldenQ
    GoldenQ Posts: 566
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    Thanks Darian
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • SGH
    SGH Posts: 28,791
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    Photo Egg said:
    Don't let the redfish label fool you.
    This is a Classic for good reason.
    Remember, fresh shrimp is great. Don't over power it with seasoning.
    Let your shrimp warm up just a bit and let the higher heat blacken the shrimp.
    Perfect for your Blackstone.

    Agree 100%. For “blackening” it’s hard to beat Paul Prudhommes products. I use them religiously.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stv8r
    stv8r Posts: 1,127
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    Try JO #2 from J.O. Spices jospices dot com
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  • stv8r
    stv8r Posts: 1,127
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    not blackened but amazing shrimp seasoning

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    stv8r said:
    Try JO #2 from J.O. Spices jospices dot com
    JO is essentially what Old Bay used to be when it was made by the Chesapeake Bay Spice Co. Great stuff.
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