Acadiana All-Purpose Seasoning

red-fleur-de-lis-mdFirst, 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.

Most people have seen Louisiana products like Zatarain’s and Tony Chachere’s in their local grocery stores.  These are just two of the many Cajun or Creole brands available.

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.

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Posted on October 19, 2013, in Buffalo, Cajun, Comfort Food, Craft Beer, Food, Recipes, Texpatriate and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 7 Comments.

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