• 2 Tbs. Olive Oil
• LifeSpice Blackened Cajun Rub
• 16 oz. Pasta of Choice
• 4 cloves Garlic
• 1 pint Cherry tomatoes
• 1 cup Half & Half
• 1/4 cup grated Parmesan
• Chopped Parsley
• Lemon
• Shaved Parmesan

1. Bring a large pot of water to a boil. Salt water liberally, and boiled your pasta of choice until just al dente. Set pasta aside and reserve a 1/2 cup of pasta water.
2. While cooking pasta, prepare your chicken by patting dry and applying LifeSpice Blackened Rub to each side. Don’t be shy with the rub, use plenty!
3. In a large sauté pan, add your oil over medium heat and cook chicken, searing each side until chicken reaches an internal temperature of 165°F. Set chicken aside and lower heat to medium low.
4. Sauté chopped garlic until fragrant, and then deglaze pan with pasta water, making sure to scrape pan bottom with a wooden spoon.
5. Once deglazed, and sliced cherry tomatoes and sauté until blistered. Lower heat again, and add half and half, making sure to whisk while bringing to a simmer.
6. Once simmering, turn off your heat and whisk in parmesan cheese, and season with more Blackened Rub if desired.
7. Toss pasta with sauce, and serve with chicken, chopped parsley, lemon, and parmesan.

For the Blackened Cajun Shredded Chicken:

• 1 whole Chicken
• 1 tin LifeSpice Blackened Cajun Seasoning

For the Cajun Blackened Chicken Dip:

• 2 cups Cream Cheese, softened
• 1 2/3 cups Sour Cream
• 1 lb Shredded Blackened Chicken
• 1 cup Bell Pepper, diced
• 1 cup Sharp Cheddar, shredded
• 3 Green Onions

For Chicken:

1. Spatchcock the whole chicken and rub the seasoning inside and out.
2. Set, uncovered, in the cooler overnight to dry the skin.
3. Set the oven to 350°F.
4. Cook until ready (chicken reaches internal temperature 165°F).
5. Once cooled, shred the meat.

For Dip:

1. Combine all the ingredients except for the green onions and cheese.
2. Transfer mix to a casserole dish, sprinkle cheese over the mixture and cover with aluminum foil.
3. Bake in a 350°F oven for 25 minutes until the sides are bubbling.
4. Uncover and allow the cheese to gratin (around 10 minutes).
5. Top with chopped green onions and serve.

• 1 lb. Macaroni
• 1 lb. Sharp White Cheddar, shredded
• 12 oz. Cream Cheese, cubed
• 8 oz. shredded Yellow Cheddar
• 1 ¾ Cup Milk
• 12-16 oz. Andouille Sausage, diced
• 12-16 oz. large Shrimp peeled and deveined Shrimp, kept whole
• 1 large Onion, chopped
• 1 small Green Bell Pepper, chopped
• 2 Tbsp. Butter
• 2-3 sticks Celery, chopped
• 2 Tbsps. Blackened Seasoning
• ½ Lemon, juiced

1. Preheat the oven to 450°F. Butter a 12-inch-deep baking dish.
2. In a large skillet over medium heat, melt the butter.  Add the onions, bell pepper and celery. Sauté until softened.
3. Add seasoning and sausage and cook for 1 to 2 minutes longer, or until fragrant. Squeeze in the lemon juice.  Take off heat and set aside.
4. In a large pot, warm the milk to barely a simmer. Keeping the heat on low, add the cream cheese and white cheddar and mix until melted.
5. Cook the macaroni in lightly salted water, 3-4 minutes shy of al-dente. Drain.
6. In a very large bowl mix together the cheese sauce, the macaroni, the sausage and vegetable mixture and the shrimp.
7. Scoop into the baking dish and scatter the yellow shredded cheese on top.  Bake for 10-15 minutes or until the cheese on top is bubbling and starting to brown.

• 1 dozen Deep Bellied Oysters, shucked
• 4 oz. Butter, softened
• 3 tablespoons LifeSpice Blackened Seasoning
• 1 tablespoon Hot Sauce
• 1 teaspoon Worcestershire
• 2 tablespoons Lemon Juice

1. Blend together the butter, seasoning, Worcestershire, hot sauce, and lemon juice.
2. Heat a grill to the highest setting. Add 2 teaspoons compound butter on top of the shucked oyster.
3. Place on the grill, cover and cook for 2 minutes. Serve immediately.