Jambalaya Seasoning (Easy Homemade Blend)

Jambalaya Seasoning brings all the flavors together: smoky, spicy, aromatic. It’s the kind of seasoning that warms you from the inside out. That’s why I love making my own blend right at home. It’s simple, customizable, and brings all the soulful vibes of Cajun and Creole cuisine right into your kitchen.

What is Jambalaya Seasoning?

Jambalaya seasoning is that bold, fiery, earthy mix that gives the classic Louisiana dish its signature kick. It’s not just about heat (though yes, there is heat) but it’s also about depth.

This blend brings together paprika for warmth, garlic and onion powders for savory flavor, oregano for herby complexity, black pepper for bite, and just the right amount of cayenne to light things up.

A touch of salt ties everything together. It’s like the essence of the bayou in a jar.

Ingredients for the Best Results

While you could buy a pre-made Jambalaya Seasoning, there’s something incredibly satisfying about creating your own from scratch.

You get to control the flavors, the spice level, and there are no additives or preservatives. I like to start with a base of sweet paprika, which adds color and a gentle smokiness. Then I layer in garlic powder and onion powder for that savory backbone.

Oregano brings in an herbal note that plays really well with the smokier spices. Black pepper and cayenne bring in the spice, and a pinch of salt rounds it all off.

How to Make Jambalaya Seasoning

Making this Jambalaya Seasoning blend couldn’t be easier.

I just grab a small mixing bowl and whisk everything together until it’s completely combined. Sometimes I make a small batch for a single dish, and other times I double or triple the recipe and store it in a small mason jar.

It keeps really well, as long as you store it in a cool, dry spot away from light and moisture. I like to give the jar a gentle shake before using it, just to make sure everything is still evenly mixed.

Tips and Tricks for Leftovers

If you end up with extra Jambalaya seasoning, don’t let it sit unused! It holds its flavor for weeks when stored properly.

I always make sure the lid is sealed tight and that it’s kept away from heat sources like the stove or oven. Labeling the jar with the date helps too, just to keep track.

I’ve even given small jars of this blend as gifts—it’s always a hit!

Ideas for Variations and Uses

This blend isn’t just for Jambalaya, though it absolutely shines there. I’ve used it on grilled (vegan) chicken, sprinkled it over roasted veggies, stirred it into rice, and even mixed it with a bit of olive oil as a marinade. Sometimes I like to play around with the base recipe, depending on what I’m cooking or who I’m cooking for.

If I’m making something for the kids or friends who aren’t into heat, I cut the cayenne in half—or leave it out entirely—and it’s still full of flavor without the burn. On the flip side, when I’m craving extra spice, I’ll double up on the cayenne or even add in some crushed red pepper flakes for an extra kick.

For a smoky twist, swapping in smoked paprika instead of regular adds this rich, almost BBQ-like depth. And when I’m feeling like something a little more herby, I’ll throw in a pinch of thyme or a little celery seed to channel more of that Creole flavor.

I’ve even made a salt-free version of this Jambalaya Seasoning for a friend watching their sodium, and it still worked beautifully. Just a reminder of how versatile homemade seasonings can be.

Other recipes to try

• Jambalaya Rice
• Sun Dried Tomato Pasta
• Best Nashville Hot Sauce Recipe [vegan, super easy]
• Ranchero Sauce
• Spaghetti Seasoning

If you make this Jambalaya seasoning, I’d love to hear how it turns out!

Tag me on Instagram or Facebook so I can see your creations. And if you enjoyed the recipe, don’t forget to leave a comment and give it a star rating below.

It totally makes my day and helps others find the recipe too. Can’t wait to hear what you think!

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