Mike’s Creole Seasoning

Mike’s Creole Seasoning

I like to use my own blends of seasoning when cooking.  I feel it gives me more control over the flavor. I have used commercial brands of seasoning such as Tony Chachere’s Creole Seasoning or Slap Your Mama, but I prefer homemade.  To me, Tony’s has too much salt and well, I just don’t like the name of the other one.  Both are good, so use them if you like. 

This recipe is what I use as a base seasoning for most dishes, including meats, salads and vegetables.  I like it because the flavors of the different spices seem to change with each bite. I can adjust it to the type of dish I am cooking. If I am cooking Italian, I will add traditional Italian spices such as garlic, oregano, and basil.  For Mexican dishes, I’ll add spices such as chili powder, cummin, and spanish oregano.

Here’s my recipe: 

1/2 cup Kosher Salt

1/3 cup Paprika (Smoked Paprika if you can find it)

1/4 cup granulated garlic

1/4 cup onion powder

1/3 cup black pepper

3 tbsp white pepper

2 tbsp cayenne pepper

2 tbsp celery salt

2 tbsp dried thyme

2 tbsp dried basil

1 tbsp dried oregano

1 tbsp MSG (optional)

1/2 tbsp allspice

Combine all ingredients. Makes about 14 ounces

Cajun Jambalaya Recipe

I thought this would be appropriate for my first recipe post since it was the first recipe I started cooking for groups. 

Mike’s Cajun Jambalaya

A black iron pot is best for this recipe, but any heavy type pot with a lid will do. 

You can use your favorite meat or whatever meat you have available in any combination that suites your fancy.  If you use crawfish, shrimp or other seafood put them in after you add the rice and the water returns to a boil.  You can use just about any cut of meat, for the tougher cuts cook longer before you add the rice and water.  Wild game such as duck & venison work well.

 Any of the ingredients and amounts can be altered to your personal taste.  


Cooking oil – Just enough to cover bottom of pan

1/2 lb sausage (smoked pork)

1/2 lb pork

1/2 lb chicken thighs

Louisiana Hot Sauce to taste

1 med onion chopped

1 bell pepper chopped

salt, pepper, red (cayenne) pepper – to your taste.  I’d use a tbsp each salt & pepper, tsp red pepper

1 10 oz. can cream of mushroom soup

3 cups of water or beef broth (I use water then add a couple spoonfuls of beef broth granules)

1.5  cups of rice – converted rice such as Uncle Ben’s works best.  If you use regular rice rinse it.

1 cup chopped green onions

½ cup parsley

The first step is to brown the meat.  The browner the better, because the juices caramelizing on the bottom of the pot will give the end product the rich brown color.  Heat the oil till it is hot, but not smoking.  Add the sausage and brown it well.  Add the pork and then lastly the chicken.  Once the pork and chicken is brown add the onions, bell pepper and sauté until the onions become clear.  Let this cook until about half of the natural juices steam/cook out.  Stir in the salt/pepper/red pepper.  Add the cream of mushroom soup.  Stir this well and cook till meat begins to tenderize. Add the water or beef broth.  (Note-you could eliminate the water and use 3 cups of beef broth.)  Add the hot sauce.  Add the rice, green onion, parsley and stir well. Bring to a boil and cover.  Now you have choice for the next step.  You can finish on the stove top or in a 350 degree oven.

For the stove top, reduce the heat to very low and cook for exactly 30 mins.. Do not peak. 

For the oven method (my preferred), place in a 350 degree oven for exactly 30 mins. Do not peak. 

After 30 mins. remove the lid and stir well.  Taste, if the rice is still kinda crunchy you can stir in some water and cover for five more minutes.

If liquid is still present when you first open lid continue stir well and let it stand for 5 to 10 mins. I find when using the over method there is nearly always a layer of liquid on top.