I’m hooked on Chex Mix. In the past few months, I’ve made this incredibly popular Ranch Chex Mix, and this zesty Italian Chex Mix. If you’ve ever visited New Orleans, then you know how big Cajun and Creole cooking is down here. Once you’re hooked on classic dishes served in the French Quarter, you’ll keep coming back for me. Now, I’ve made that classic Louisiana taste in a snack mix blend everyone raves about.
Over the years, I’ve made my fair share of Cajun recipes. Since I moved to New Orleans 5 years ago, I’ve become accustomed to cooking with local Cajun and Creole Seasoning. I add it to chicken, fish, potatoes, and traditional New Orleans cuisine recipes. Of course, it’s a tradition to add it to Red Beans and Rice, Gumbo, and Crawfish Boils.
In our grocery stores in Louisiana, we have Cajun snack mixes. These snack mixes are incredibly spicy and so addicting. Sometimes, I go through a bag or two a week.
Since I’ve had leftover Chex mix ingredients in the pantry from the last two Chex mix recipes I made, I thought I’d make my own homemade Cajun version that rivals store-bought blends.
Cajun nuts are huge in the south. You’ll be hard pressed to find a local who doesn’t serve them during the holiday season. In the Midwest, we’d serve a variety of plain peanuts and a spicy blend of garlic, onion, and mustard seasoned pretzel mix.
This Cajun Chex Mix merges two cultures into one and the result is insanely delicious. If you’re a fan of Chex mix and are looking to dress up your recipe for the holiday season, you’ll want to try this recipe.
This easy to prepare, big batch Cajun Chex Mix is the perfect snack to make for lunch or to send to college with the kids. I even make this for football parties and it’s great to serve during the holiday season, especially Christmas. The ingredients are packed full of delicious snack bits that everyone already loves. This buttery, spicy Cajun seasoning blend takes classic Chex mix to the next level.
To add extra spice, I’ve opted to use Cajun corn sticks. We have these all over the place in New Orleans, and I’ve even found a variety online. You might be able to find the sesame sticks and corn sticks in plastic containers that the store boxes up themselves. I found mine by the dried banana slices, nuts, and chocolate covered pretzels.
Usually, this is in the bulk section but you can always buy them online or skip them, of course. If you only get one, I’d buy the Cajun corn sticks online!
For a taste of New Orleans, try my authentic spicy Cajun Chex Mix. Featuring both Cajun and Creole seasoning, this snack mix is the holy trinity of the south. If you love New Orleans recipes, you’ll want to try this easy to make homemade version that is the real deal.
Skip store-bought mustard pretzels and snack mixes and try this hearty Cajun Chex Mix for your next party!
For a taste of Cajun Country is Lousiana, try my spicy Cajun Chex Mix recipe. This crunchy baked snack will quickly become a family favorite.
Cajun Chex Mix
- 2 cups cocktail peanuts or choice of peanuts
- 7 ounces ( about 2 cups ) sesame sticks
- 5 cups pretzels
- 3 cups cheese crackers
- 6 cups rice cereal such as Chex
- 7 ounces ( about 2 cups ) Cajun corn sticks ( or plain corn sticks )
- 1/2 cup corn nuts
- 5 tablespoons unsalted butter, melted
- 1 tablespoon Tony Chachere Creole Seasoning
- 1 teaspooon Tony Chachere Bold Creole Seasoning
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 tablespoon paprika
- 2 teaspoons mustard powder
- 2 tablespoons dried parsley flakes
- 5 tablespoons grated parmesan cheese
- Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper; set aside.In an extra large mixing bowl, combine peanuts, sesame sticks, cheese crackers, pretzels, rice cereal, corn sticks, and corn nuts. You may need to use 2 large bowls to mix everything. Melt butter in microwave; Toss butter together with snack mix, coating well.In a small bowl, whisk together seasoning blend. Pour over butter snack mix then toss together until evenly coated.Pour Cajun Chex Mix evenly between sheet pans.Bake in oven 30 minutes, rotating sheets halfway through baking and tossing mixture to evenly bake.Allow to cool completely. Garnish with additional grated parmesan cheese and dried parsley flakes. Store in airtight container or storage bags.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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