I used the HamBeens Cajun bag as a base. I wouldn't really call it Cajun, but it's a nice start. I used five garlic cloves instead of one or two. A good number of grinds of black pepper and a heavy splash of Louisiana sauce perked it up nicely.
I like that they didn't overdo the salt in their seasoning packet.
I also modify the method by cooking lid off, adding back liquid as I see fit.
