Cajuns are the descendants of French settlers who made their home in Louisiana in the 1700s - consequently, Cajun food combines the flavours and cooking methods of simple American soul food with traditional French cuisine. For example, the ‘holy trinity’ of Cajun food (onion, celery and bell pepper) is based upon the French ‘mirepoix’.

This holy trinity of flavours - here in the form of dried onion, celery, paprika and cayenne pepper - is key to the Cajun rub that seasons the prawns in this traditional Louisiana sandwich! We’re serving it ‘dressed’ with shredded lettuce, hot sauce, remoulade and pickles, with some incredibly moreish deep-fried cornmeal balls known as hush puppies.

CAJUN SEASONING: White pepper, black pepper, thyme, savory, paprika, basil, cayenne, parsley, salt, celery, onion, garlic
REMOULADE BLEND: Chives, mustard, parsley, black pepper, paprika
HOT SAUCE SPICES: Red bell pepper, cayenne pepper, garlic
HUSH PUPPY SPICES: Green bell pepper, red bell pepper, oregano, garlic, black pepper
PICKLE BLEND: Jalapeno flakes, yellow mustard, green bell pepper
BEAN SPICES: White pepper, black pepper, thyme, savory, paprika, basil, cayenne, parsley, salt, celery, onion, garlic, smoked paprika

*Allergens

• 250g large raw shelled prawns, diced fish or diced chicken
• 2 rashers of bacon or spicy sausages (optional) 
• 1 small onion 
• ½ cucumber 
• 1 large iceberg lettuce
• 2 tomatoes 
• 5 sticks of celery 
• 275ml buttermilk
• 75g mayonnaise
• 1 egg (any size)
• Oil for frying (sunflower or vegetable oil)
• 65ml vinegar (white wine or cider vinegar)
• 2 tbsp tomato puree
• 400g tin of pinto or kidney beans 
• 45g sugar
• 275g polenta, coarse cornmeal or coarse semolina
• 140g self-raising flour
• 4 large soft white hot dog or sub rolls or 1 baguette cut into 4 to serve