Acadian Bayou Gourmet Spices Recipes ı Rub that RUBS

Updated: Mar 19

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


  • 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


  1. 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

  2. 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.

  3. 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.

  4. If you cannot find Okra fresh in your grocery store look in the International Isle for canned. Rinse well before cooking.

  5. Andouille Sausage is preferred for an authentic Jambalaya, I used Chorizo because it is readily available.

Acadian Bayou Fish & Chips

4 to 6 ppl



  1. Heat cooking oil or deep fryer to 375 F

  2. Pat the haddock portions dry with paper towel and place in a dish.

  3. In a deep dish add the flour and pour in the beer slowly

  4. Combine with a fork

  5. Dredge the haddock portions in the batter mixture

  6. Gently and slowly drop away from you in the heated oil to make sure it does not drop in and stick to the bottom

  7. 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

  8. Remove from the fryer and place on paper towel, continue until all portions are cooked

  9. Garnish with lemon wedges and mayo

Acadian Bayou Burger



  1. Mix about 1 Tbsp of Acadian Bayou rub into the meat, form into 4 patties.

  2. All Rub that RUBS spices can be used in turkey, lamb, pork or beef burgers.

  3. Cook until done, serve on a bun with lettuce and tomato.

  4. Add Louisiana hot sauce to mayonnaise to spice it up.

1 view0 comments