As featured in the Flavor Forecast 23rd Edition, McCormick® Flavor Inspirations Flavor Forecast® Vietnamese x Cajun Style Seasoning with Cayenne, Garlic & Lemongrass Naturally Flavored is a bright, complex reflection of the innovations in food and flavor on a global level. Ingredients like paprika and cayenne pepper (Cajun), and garlic and lemongrass oil, (Vietnamese), deliver a playful flavor with a mild heat.
The first pairing of Vietnamese x Cajun captured hearts and tastebuds, both sharing a legacy of common techniques and ingredients that can easily be traced across Vietnamese and Cajun dishes. This seasoning is a flavor bomb, elevating everything from chicken, pork, salmon, to French fries, and recipes like Vietnamese Cajun Noodle Stir-Fry and Vietnamese Cajun Shrimp Boil.
- Playful flavor with a mild heat
- Ingredients like paprika and cayenne pepper (Cajun) & garlic and lemongrass oil (Vietnamese)
- Shake it over chicken, pork, or salmon before cooking
- Use it to season French fries or sweet potatoes, or stir into butter
- Try it with these recipes for Vietnamese Cajun Noodle Stir-Fry & Vietnamese Cajun Shrimp Boil
- Flavor Inspirations is an exclusive program where you can try unique products
- Share your feedback so we can continue to craft new and exciting products
- Made in small batches, available for a limited time only
Vietnamese Cajun Noodle Stir Fry
Cook 8 oz. vermicelli noodles as directed on package. Drain well. Set aside. Mix 1/4 cup water, 2 tbsp. less sodium soy sauce, 1 tbsp. cornstarch, 1 tbsp. fish sauce, and 1 tbsp. Vietnamese Cajun Seasoning in small bowl. Set aside. Heat 2 tbsp. vegetable oil on medium-high heat in wok or skillet until shimmering. Add 5 green onions, cut into 1/2-inch pieces and 4 medium garlic cloves, minced; stir-fry 1 minute until softened and fragrant. Add 1/2 lb. chopped bok choy; stir-fry 2 minutes until softened. Stir soy sauce mixture; add to skillet. Stir in 1 lb. peeled crawfish tails or peeled large shrimp and cooked vermicelli. Stir-fry 1 to 2 minutes longer until heated through and crawfish or shrimp are pink.
Vietnamese Cajun Shrimp Boil
For the Butter Sauce, mix 1/2 cup melted butter, 2 tbsp. fresh orange juice, 2 tbsp. Vietnamese Cajun Seasoning, and 1 tbsp. minced garlic in large bowl. Set aside. For the Shrimp Boil, place 6 quarts water, remaining Vietnamese Cajun Seasoning (about 3 tbsp.), and 2 tbsp. kosher salt in a large stockpot. Bring to boil on high heat. Add 1 lb. baby red potatoes, boil 5 minutes. Stir in 6 mini corn-on-the-cob and 12 oz. smoked or andouille sausage, cut into 2-inch pieces. Boil 5 minutes longer. Stir in 2 lbs. jumbo shrimp (shells on); boil 3 to 5 minutes or just until pink. Drain well. Immediately add butter mixture and toss or stir gently until completely coated. Serve immediately.
Sprinkle on chicken, pork, shrimp or salmon before cooking.
Sprinkle on sweet potato fries or French fries.
Stir into melted butter for dipping seafood such as shrimp, crab or crawfish.
Serving Size 1/4 tsp. (0.7g)
About 77 Servings Per Container
Amount Per Serving
- Calories 0
- Total Fat 0g
- Sodium 80mg - 3% Daily Value
- Total Carbohydrate 0g - 0% Daily Value
- Protein 0g
- Dietary Fiber – 0g
- Sugar – 0g
INGREDIENTS: SPICES (INCLUDING PAPRIKA, CAYENNE PEPPER, BLACK PEPPER), SALT, BROWN SUGAR, GARLIC, ONION POWDER, CITRIC ACID, GREEN ONION, LEMONGRASS OIL, EXTRACTIVES OF LIME & NATURAL FLAVOR.
Delicious !! Add to fish, chicken , rice
I love the flavor except for the lemongrass I would love to have it without that worked good on red meat and fish and even chicken but didn't care for the lemon flavor so if you like the lemon it's a very good flavor
Fun Spice Blend
This blend brings a depth of flavor and heat. Love it!
I liked the mixture of lemongrass and the heat
Really good on popcorn