At Cajun Blast, we believe every cookout, tailgate, and week‑night dinner deserves a little Louisiana love. Our mission is simple: bottle the bold, balanced flavors of South‑Louisiana so anyone—rookie griller or seasoned chef—can gather their crew around unforgettable food. We focus on flavor that makes people smile, linger, and grab “just one more bite.”

From Grocery Aisle to Flavor Phenomenon

Cajun Blast began in 1995 in Crowley, Louisiana, when Brian Boulet, who owned a local grocery store, saw an opportunity to preserve a beloved barbecue sauce when his business partner was closing down his small barbecue sauce and roux business, Cajun Heritage. Cajun Heritage produced a unique, 75-year-old family barbecue sauce recipe that stood out for its sweeter flavor, which didn’t cause heartburn like other, more acidic sauces on the market. After this, the sauce gained local popularity quickly, selling gallons at the International Rice Festival.

Around 1998, Brian stepped away from the grocery business to focus fully on manufacturing sauces. He removed the roux from production and began selling a signature basting sauce derived from the barbecue sauce. 

In 1999, a local chef asked for five gallons of the basting sauce, as he liked to spritz his brisket with it. This inspired Brian to put the sauce in a spray bottle, which led to the creation of the first barbecue basting spray. Wanting to add more flavor to the spray, Brian collaborated with a local French chef to infuse oil with ingredients like garlic, onion, and more. The Regular Mild Barbecue Basting Spray was born. Brian developed other flavors, including Garlic Butter (which became a top seller) and Lemon Herb, which was inspired by his friend Ricky’s herb-heavy Lebanese salad dressings. At the time, these sprays were named Bayou Blast, Gator Blast, and Cajun Blast, but Brian later consolidated under the name Cajun Blast, which eventually became our legacy brand name. The business continues to keep both the Cajun Heritage and Cajun Blast names under license.

In 2000, Brian and his team cooked barbecue using the Basting Sprays, hosting cooking demos at food shows and events. Crowds consistently asked what seasoning was being used, and at the time, they were also using well-known Cajun dry seasonings, but he found them too salty. That’s when Brian decided to develop his own line of dry blends. The first was a balanced Creole seasoning, followed by a rub inspired by our Barbecue Sauce, called Seasoned Rub. Tested with family and friends who loved it, it later became one of the top sellers. Next came the Steak Seasoning, developed after Brian noticed a lack of standout options in the market. He created a unique blend his family enjoyed. Inspired by chefs and flavors experienced at food shows in California, he later added a Garlic Pepper blend to the line, a favorite among family and customers today.

By 2001, Cajun Blast had a goal to get on grocery store shelves within 50 miles of Crowley. The local fire department became enthusiastic supporters, helping with food shows and product demos. Their involvement helped get Cajun Blast into grocery stores across southern Louisiana. Brian and his team of firemen demoed at nearly every independent grocer in the area, eventually expanding into specialty stores like Gander Mountain and Cabela’s. Today, Cajun Blast is available at hundreds of independent and large retail grocery stores across southern Louisiana, parts of Mississippi, Alabama, Arkansas, and Texas.

Cajun Blast is a family business at its core. Brian and his wife Peggy have been married for 45 years, and the original product recipes are known only to them. Their goal is to make products that help people create meals that feel like home, just like the family meals they grew up with in the south. We hand‑select spices and flavors, and taste‑test with cousins, firefighters, and anyone who wanders too close to the grill. Because in Cajun country, flavor is culture, and culture is family.

Every product is made to bring people together, the same way the Boulet family does every Sunday. Food, laughter, maybe a little friendly debate over who makes the best gumbo—that’s the Cajun way.

Brian’s culinary knowledge is influenced by his parents, mother-in-law, and a few legendary home cooks and chefs, and he continues to adapt and refine recipes passed down through generations. Cajun cooking isn’t just about heat—it’s about a bold, balanced blend of spices drawn from French, German, African, Spanish, Lebanese, and other traditions. Sharing food is just as important as the food itself, and Cajun Blast is committed to carrying that heritage forward.