Good friends, good food and good times.

Savory Cajun was formed by Lynn Breaux, a native of Cajun Country, born and bred. Our culture is dedicated to good friends, good food and good times.

Our recipes are the result of a huge amount of time spent in our kitchen working to create products that live up to the Cajun name in taste and texture, but can be prepared by the novice cook with no experience.

Most of our mixes just require you to add water — although most Cajuns want to add something to everything they cook. One of the best compliments we get on our products is “you don't need to add anything to that.”

Built for flavor and your time

All of our mixes are developed to give you the maximum return for your investment in time. Most of our meals can be prepared in less than half an hour — but we refused to sacrifice flavor for convenience.

Why parboiled rice

Our rice mixes take the longest, because good rice takes a little time. We use parboiled white and brown rice in our Jambalaya and Brown Rice Jambalaya. You simmer the rice for about 25 minutes; the brown rice takes a little longer to absorb the remaining liquid, but it's still only about 35 minutes total.

Parboiled rice retains much more of its nutrients than conventionally milled white rice. It also doesn't stick together, even when you're serving a crowd over a long stretch. The last scoop is just as good as the first.

Why our pasta

The pasta in our Pastalaya is a high-quality, non-GMO pasta that is very forgiving if it's a little under- or over-cooked. The folds gather the sauce for a great, intense flavor — which lets you boil the pasta with no salt for a lower total sodium content.