I grew up in the beautiful Pacific Northwest and didn’t eat out a lot. So, I didn’t have any experience with Southern cooking until I was an adult and started experimenting with seasonings. The kids mosty didn’t really care for the vibrant flavours when they were little, so I muted the amount of seasonings until they grew into it. These days, even my ultra-picky eaters that have tactile issues have grown to enjoy more Creole and Cajun dishes, and the Jambalaya is often requested.
What’s the difference between Cajun and Creole cooking? I don’t know any southern folks to get the low down from directly, but the internet tells us that Cajun is country cooking without tomatoes (brown) and Creole is city cooking with tomatoes (red or orange), so the Jambalaya we love is technically Creole. Maybe an authentic southern reader can help out in the comments.
This seasoning blend can be heated up or down by adjusting the amount of cayenne. The amount of cayenne in the final seasoning blend is not that much – only 1/18th of the total – so it’s a good starting amount unless you are feeding people who are very sensitive to heat. You can always add the cayenne separately to your dish if you’re just not sure.
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp black pepper
- 1 tbsp white pepper - see notes
- 1 tbsp cayenne pepper
- 5 tbsp paprika
- 2 tbsp salt
- Combine onion powder, garlic powder, dried oregano, basil, and thyme, black and white peppers, cayenne pepper, paprika, and salt in a sealable container and mix well.
- Mix well before each use. May be doubled or tripled, or cut in half, etc.
- Keep in dark, dry cupboard.