The people jambalaya has andouille sausage, chicken, bell pepper, onion, garlic, loads of seasonings, and I used chicken stock to cook the rice….
Far too much salt for dogs,.. plus onions, garlic, and many seasonings are poisonous to dogs!
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I don’t mind a “bland” dish now and again, though the human version does sound more delicious.
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Been there a couple times (Loosiana) and found out after having some “authentic” jambalaya my wife had been making the exact or better than for years prior. Enough so that when my mother did a bus trip there upon returning asked if my wife would make up a pot having been disappointed with what she had been served a couple times while there.
If ever in New Orleans, Coop’s Place on Decatur street at some point has tasted and recreated my wife’s recipe… 
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I’ve tried a couple different recipes I’ve found online,… most of them have been the Cajun style “red” jambalaya with a heavy tomato base…..
Not a fan.
This recipe actually called for “toasting” the rice with the veggies right at the end of sautéing them, and before adding the meats and broth back to the pot…
I’m pleasantly surprised how well that worked!
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Honestly when I was prepping it, I figured I’d have lunch for a couple days this week….
Nope! My kids (who typically fend for themselves) got into it!
I’ll be lucky to have a single serving left for tomorrow! 
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I wish that I could cook. I can’t.
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Haven’t you ever seen “Ratatouille”? Anyone can cook! Even a rat using an idiot as a puppet
I learned my love of cooking from my mom and grandma.
I’m far from restaurant quality cook, but I don’t think I do too bad.
Definitely a LOT better cook than my ex wife!!! 
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I made this today! Beef tenderloin on a quinoa cake with sauteed shrimp and topped with a arugula chimichurri.
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I’d give that a try…. Never had it before.
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Beef and broccoli, and peppers, and green beans, and celery…. Stir fry,….
Because I was right and my kids ate all my lunch for this week!
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Ok, I am craving that now. Really craving that.
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That looks good!
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Common Seasoning Ingredients
Exploring Typical Components Found in Seasoning Mixes
What Is in Your Seasoning?
Seasonings are mixtures of herbs, spices, and other flavorings used to enhance the taste of food. While specific seasoning blends can vary widely depending on regional cuisine, brand, or personal preference, some of the most common ingredients found in many seasoning blends include:
The base of all seasonings are:
· Salt: A key ingredient that enhances overall flavor.
· Pepper: Black pepper is most common, adding a mild heat and earthiness.
Then as you build your seasoning you add:
· Garlic Powder: Adds savory, aromatic notes.
· Onion Powder: Contributes sweetness and depth.
Whether it is course or a fine powder it needs to be uniform.
· Paprika: Provides color and a mild, smoky flavor.
· Oregano: Often used in Italian and Mediterranean blends for a herbal touch.
· Basil: Adds a sweet, aromatic flavor.
· Thyme: Offers subtle earthy and minty notes.
· Cumin: Delivers a warm, nutty flavor, common in Mexican and Indian blends.
· Cayenne Pepper: Used for heat and spice.
· Parsley: Adds freshness and color.
· Sugar: Sometimes included to balance acidity and heat.
Some seasoning blends may also include specialty ingredients like dried lemon zest, rosemary, sage, chili powder, or MSG for flavor enhancement. The exact composition of your seasoning will depend on the recipe or product you are using. If you have a specific seasoning blend in mind, please provide its name or ingredients for a more detailed breakdown.
Cajun seasoning
2 tablespoons salt
2 tablespoons of black pepper
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 tablespoons of paprika
1 tablespoon of cayenne pepper
1 tablespoon of dried oregano
1 tablespoon of dried thyme
Grind all ingredients together into a powder.
Steak Seasoning
2 Tablespoons of course black pepper
2 Tablespoons of coarse Sea Salt or Kosher salt
2 Tablespoons of granulated Garlic
2 Tablespoons of granulated Onion
1 Tablespoon of Smoked Paprika
1 tsp. of Dark Brown Sugar
1 tsp. of Chili Powdwer
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A friend visited last summer who asked to experience old style American diner breakfast. We found a non-franchise diner that looks like the type one sees in 70’s movies. We ordered the basics, coffee, bacon, sausage, fried eggs and pancakes. He sprinkled ground pepper on eggs, something I never considered before. From that day on, black pepper has become a part of my breakfast.
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Haha, I still remember when my daughter was like 4 and bit into a peach and found a bug in it, and almost lost her crap. My ex-wife just told her you found the best peach, bugs only want the best one and then my daughter removed the bug and continued to eat the peach. Later I told my ex that was a brilliant move and she told me it was true because her mom told her that, and I almost died. But there is probably some truth to it.
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I like my eggs blackened. Biscuits and gravy as well and just a kiss of cayenne on occasion.
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I’ll put a little black pepper in my scrambled eggs, I like Tabasco on my over easy or hard boiled eggs.
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