Jeff's Gumbo Seasoning

Every good pot of gumbo starts with a seasoning blend that means business, and this one delivers Louisiana flavor in a single jar. Paprika lays down a sweet, smoky base and deep red color, garlic and onion powder build savory depth, and a full tablespoon of cayenne brings the heat that Cajun cooking is known for.

The herbs are what make it sing. Oregano and thyme give it that earthy, Creole backbone you taste in the best roux-based dishes. It comes together in two minutes: stir everything together and funnel it into a small airtight jar.

Here is a cook’s trick worth knowing. Dried spices wake up with heat, so bloom a spoonful of this blend in your hot oil or roux before adding liquid. It deepens the flavor far more than dumping it in at the end. Use it in jambalaya, on blackened fish and chicken, or anywhere you want a peppery kick.

Kitchen Tips

• Bloom the seasoning in hot oil or your roux before adding liquid. Heat unlocks the spices’ full flavor.
• This blend is salt-forward, so taste before adding extra salt to your dish.
• Store it in a small airtight jar away from light and heat to keep the spices punchy.

Variations

• Cut the cayenne in half for a milder, family-friendly blend.
• Add a teaspoon of file powder or smoked paprika for a deeper, smokier profile.
• Stir in a little white pepper for the classic Cajun three-pepper heat.