Talk about an impossible question to answer. If you asked fourteen different cooks from Louisiana to define “Louisiana seasoning,” you’d get fourteen different (and equally passionate) answers. It’s this diversity in thinking about food that makes Louisiana such a great place to eat and Louisiana seasoning so personal and exciting.
But there are some baseline ingredients that most people agree on.
Several commercial brands of the seasoning are on the market and available nationwide. Most include paprika, garlic, salt and pepper, and a bit of heat (usually from cayenne or red pepper). From there, things diverge. Some brands include dried herbs such as thyme or oregano, and others include ingredients that are near-impossible to pronounce.
So what do all of these concoctions have in common? Complex flavors that range from savory to spicy to herbal to sweet.
To make your own, simply stir together the following:
- 5 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon cayenne pepper
- 1 tablespoon celery salt
- 1 tablespoon salt
- 1 tablespoon pepper
This will net you about ¾ cup of seasoning, and it will last for a few months. Try it in our Quick Chicken Jambalaya, Chicken Sauce Piquant, Pork Grillades, or anywhere you’d like a hit of Louisiana flavor.
And while you've got Louisiana on the brain, check out this photo report on our visit to the annual Cochon de Lait festival in Mansura. We met some great people and ate some amazing food.