Lori Akrens, the woman behind the brand, is a well known chef in the Halifax region and throughout Nova-Scotia. To inspire people and give them an opportunity to use her spice mixes, she has created various recipes. In this guide, we have provided you with 3 easy recipes to use the ACADIAN BAYOU gourmet spices, enjoy!

Acadian Bayou Jambalaya

Ingredients:
- 2 tbsp rub that RUBS Acadian Bayou gourmet spice blend
- 3 tbs olive oil
- 2 ribs celery, chopped
- 1 Spanish onion, diced
- 1 small red bell pepper, cored and diced
- 1 small yellow bell pepper, cored and diced
- 1 small green bell pepper, cored and diced
- 4 cloves garlic, minced
- 1 lb Boneless/skinless chicken thighs quartered
- 1 pound raw shrimp, peeled
- 1 pound Chorizo sausage, thinly sliced into rounds
- 3 cups chicken stock
- 1 14 oz can crushed tomatoes
- 1 cup of long grain white rice rinsed
- 1 cup thinly-sliced okra rinsed well
- 1 Jalapeno *optional for more heat
Preparation:
- Prep all of the vegetables and set aside in a bowl, slice the sausage and set aside in dish, Prep the Chicken and Shrimp set aside in separate bowls in the fridge
- Heat 2 tbs olive oil in a large pan over medium heat. Add celery, onion, bell peppers, jalapeno (optional), okra and garlic. Cook until the onions are clarified about 5 minutes, Add the remaining tablespoon of olive oil and chicken, stir occasionally for about 5 minutes or until fully cooked.
- Add the chicken stock, crushed tomatoes and rice, Cook on minimum for 25 minutes or until the rice is cooked, stirring occasionally. 5 minutes before the rice is done add in the shrimp. When the shrimp is pink remove from heat.
- If you cannot find Okra fresh in your grocery store look in the International Isle for canned. Rinse well before cooking.
- Andouille Sausage is preferred for an authentic Jambalaya, I used Chorizo because it is readily available.
Acadian Bayou Fish & Chips

4 to 6 ppl
Ingredients:
- 4 to 6 500g portions of Haddock
- 1 cup self rising flour
- 1 bottle of IPA beer
- 2 tbsp rub that RUBS Acadian Bayou gourmet spice blend
- 2 fresh lemons
Recipe:
- Heat cooking oil or deep fryer to 375 F
- Pat the haddock portions dry with paper towel and place in a dish.
- In a deep dish add the flour and pour in the beer slowly
- Combine with a fork
- Dredge the haddock portions in the batter mixture
- Gently and slowly drop away from you in the heated oil to make sure it does not drop in and stick to the bottom
- Cook each piece for 3 to 4 minutes or golden brown. Do not over crowd the fryer. The temp will drop and change cooking times
- Remove from the fryer and place on paper towel, continue until all portions are cooked
- Garnish with lemon wedges and mayo
Acadian Bayou Burger
Ingredients:
- 1 lb of pork or beef
- 1 Tbsp of Rub that RUBS Acadian Bayou gourmet spice blend
Recipe:
- Mix about 1 Tbsp of Acadian Bayou rub into the meat, form into 4 patties.
- All Rub that RUBS spices can be used in turkey, lamb, pork or beef burgers.
- Cook until done, serve on a bun with lettuce and tomato.
- Add Louisiana hot sauce to mayonnaise to spice it up.
About The Author:
This article was written by Mathieu Hébert, the owner of The Acorn Studio. Visit the website to find more blog post & over 500 products 100% made in the maritimes!