Apollo Professional Cajun Seasoning in a black catering tub, for roast chicken, prawns, seafood boils, potato wedges and wings.
Apollo is a Dutch spice house whose logo is a tall ship above the words master of creations, and its Professional range comes in heavy black tubs with a grey-and-white label. This one reads Cajun Seasoning in English and Arabic, carries the line add a pinch of Apollo, and states that it was produced in the Netherlands. The gallery shows what kitchens use it for: a whole roast chicken coated in a rust-red crust, prawns seared in a cast-iron pan with lemon, and a heaped Cajun seafood boil of crawfish, prawns, clams and corn. As general background, Cajun cuisine is commonly described as a subset of Louisiana cooking, and green bell pepper, onion and celery are known there as the trinity. Cayenne and black pepper typically bring the heat. Commonly, grill kitchens rub it into chicken thighs and wings, shake it over fries and potato wedges, and stir it into butter for seafood boils. Burger shops mix it into mayo for a spicy dip. Because it comes in a large catering tub, a kitchen can decant a smaller shaker for the pass and keep the main tub sealed in the storeroom. Press the lid down firmly after each scoop so the seasoning stays free-flowing.
