The all-purpose spice blend kept beside every Louisiana stove: smoky paprika and cayenne warmth built on a backbone of dried thyme and oregano, with garlic, onion, and a double hit of black and white pepper, the seasoning that flavours gumbo, jambalaya, blackened fish, and very nearly everything else in the Creole and Cajun kitchen
Origin: New Orleans, Louisiana, United States
From the journey of Thyme.
Almost every Louisiana cook keeps a jar of homemade seasoning by the stove, and almost every one of them swears their own ratio is the right one. Whatever the proportions, the bones of the blend are constant: paprika for colour and sweetness, cayenne for heat, garlic and onion powder for savour, and the herb that carries the whole, dried thyme, joined by oregano. The blend is the meeting point of the cuisine's many roots, the thyme and herbs of the French and Mediterranean tradition, the peppers and the love of heat from Africa, the Caribbean, and the New World, gathered into one jar. It seasons gumbo and jambalaya, red beans and dirty rice, blackened fish and roast chicken, and it is the quiet engine behind the deep, layered flavour of the Creole and Cajun table.
Use this as an all-purpose seasoning: rub it onto chicken, prawns, or fish before frying or blackening; stir a tablespoon or two into the base of a gumbo or jambalaya; season red beans, dirty rice, and roux-based sauces with it. The double pepper, black and white, is traditional and gives a rounder heat than either alone. For a salt-free version to control seasoning in long-cooked dishes, simply leave the salt out and salt the dish separately.
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