Acadiana All-Purpose Seasoning
First, I would like to thank Ron Cox for posting his aunt’s slaw recipe last week. While some of his comments about the founder of this blog were slightly inaccurate, I appreciate the effort on his part.
One of the things I wanted to do with this blog was provide people with some simple recipes that can be used in various ways. The recipe I am posting today is one of the first things I developed when I started cooking.
My first full-time job out of school just happened to be in New Orleans. Now for the those that do not know, Cajun cooking and the real cuisine of New Orleans are different. If you want the best Cajun food, you need to head west on I-10 to Lafayette or southwest to Thibodaux…the heart of Acadiana.
Acadiana is the official name given to the 22 parishes in Louisiana that are home to the Cajun Culture. During the 18th Century, French exiles from Canada’s Maritime Provinces moved to the region giving Acadiana its unique characteristics.
When you look at the these commercial seasoning blends, you will see how many of them contain MSG (monosodium glutamate) and to much salt. I decided to come up with my own Louisiana seasoning blend recipe.
The recipe below can be made completely organic. You will also find that it works as a great all-purpose seasoning, is a must-have for those tailgate Bloody Marys and will add that extra kick to any Buffalo food.
- 8 Ounces Ground Black Pepper
- 6 Ounces Kosher Salt
- 4 Ounces Garlic Powder
- 3 Ounces Onion Powder
- 2 Ounces White Pepper
- 2 Ounces Cayenne Pepper
- 2 Ounces Brown Sugar
- 2 Ounces Paprika
- 2 Ounces Oregano
- 1 Ounce Parsley
- 1 Ounce Chili Powder
- 1 Ounce Dry Mustard
Combine all ingredients. Store in air-tight container for up to six months.
Posted on October 19, 2013, in Buffalo, Cajun, Comfort Food, Craft Beer, Food, Recipes, Texpatriate and tagged Acadiana, Bloody Mary, Buffalo, Cajun, Cajun cuisine, Canada, Comfort Food, Cooking, Craft Beer, Food, Lafayette, Louisiana, New Orleans, Recipes, Ron Cox, Southern, Tailgate, Texas, Thibodaux, Tony Chachere Original Creole Seasoning, Zatarain. Bookmark the permalink. 7 Comments.