Jambalaya Seasoning by frick

[BakerAunt]

Jambalaya Seasoning
Submitted by frick on February 01, 2008 at 9:30 pm

I married a Cajun so I had to learn a new cuisine before I learned to cook. This is my version of jambalaya seasoning. You will find others but this is a good one and you can make it without the salt as a variation.

The proportions stay 3:1 (salt:spices) except for the cayenne. Start with this; you can always add more cayenne and you surely can't take it away! Simply mix to blend and bottle. Be sure to HOLD YOUR BREATH when mixing; inhaling cayenne dust is not fun!

3 1/3 TBSP. VERSION
1 Tbs. salt
1 tsp black pepper
1 tsp white pepper
1/2 tsp cayenne
1 tsp total, oregano plus basil
1 tsp thyme
1 tsp paprika
1 tsp garlic powder
1 CUP 3 TBSP VERSION
6 Tbs. salt
2 Tbs. black pepper
2 Tbs. white pepper
1 Tbs. cayenne pepper
2 Tbs. total, oregano plus basil
2 Tbs. thyme
2 Tbs. paprika
1 Tbs. garlic powder

Everyone who eats here wants some so I save all my old spice bottles . . . I use this on most grilled vegetables, including microwaved until done and split baking potatoes. Rub all with a little olive oil and use like salt. We also put it on pork chops, burgers, fish, etc.

Salt sensitive individuals could start with only 2 tsp salt in the basic recipe . . . do mix a NO SALT VERSION for adding to soups, etc. and CLEARLY LABEL the bottles so you don't mix them up. Are we sensing a Kitchen Catastrophe in the making here? Laissez le bon temps roulez!

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