I love spice.  I really love spice.  Spice so hot your eyelids bead with sweat as you yearn for the next bite.  Needless to say, I gravitate towards anything with chilis, cayenne or other heat sources.

Creole and cajun cooking is so fabulous; it’s comfort food in a loving, slow-cooked pot. Aromas waft around you like a cosy hug, and I dare you not to go for seconds.

So with a bit of cloud and a breeze, I decided to put on a Jambalaya tonight–a versatile dish adaptable to any protein, really.

A shot of the classic Cajun/Creole mirepoix and the finished product: hand-blend your own Cajun seasoning-it’s super-easy!