Yield: 4 TBSP. + 1 TSP.
Ingredients:
• Salt - kosher 2 tsp.
• Garlic - powder 2 tsp.
• Pepper, Black - coarse ground 2 tsp.
• Pepper, Cayenne - ground 1 tsp.
• Thyme - whole, dry 1 tsp.
• Oregano - whole, dry 1 tsp.
• Paprika - ground 2 tsp.
• Onion - powder 2 tsp.
Procedure:
1. Combine and all ingredients together, mix well.
2. Store at room temperature until needed.
Ingredients:
• Salt - kosher 2 tsp.
• Garlic - powder 2 tsp.
• Pepper, Black - coarse ground 2 tsp.
• Pepper, Cayenne - ground 1 tsp.
• Thyme - whole, dry 1 tsp.
• Oregano - whole, dry 1 tsp.
• Paprika - ground 2 tsp.
• Onion - powder 2 tsp.
Procedure:
1. Combine and all ingredients together, mix well.
2. Store at room temperature until needed.
Recipe Type: Authentic
Recipe Author: Chef John Howie
Restaurant: Seastar Restaurant & Raw Bar, 205 108th Ave NE, Bellevue, WA, USA
Source: http://images.bimedia.net/documents/Jambalaya+-+Chicken.pdf