Cajun Chef Teresa Woods Debuts ‘Alabama Slammin’ Seasoning, Offers Cajun Cooking Tips

LOS ANGELES – Private Celebrity Chef Teresa Woods, Founder of The Poetic Soul Chef Culinary and Catering, is well-known throughout her home state of Alabama and in her current residence of California City, CA. for the savory Cajun gourmet meals she prepares for her private and catering clients. In an effort to bring the highly-sought-after flavors of her family heirloom recipes to home kitchens across the country, Chef Woods released her signature artisan spice, ‘Alabama Slammin’ Seasoning’ on January 15.

Check out this recent interview with Chef Woods, where she dishes out tips on healthy Cajun cooking during quarantine:

Where are you from originally and what influences your unique style of cooking? 

I was born in Brewton, Alabama but spent most of my adult life living in Detroit, Michigan. My mother’s cooking was and still is legendary in Alabama. She was famously known for her southern cooking style of dishes like gumbo, fried chicken, collard greens, macaroni and cheese, and a host of other southern soul food recipes. Every weekend, she cooked and sold meals to our community. Being there and watching her prepare meals gave me a personal culinary school and a hands-on learning experience. When I relocated to Detroit, the rhetoric remained the same. My aunt continued to teach me the art of cooking, widening my level of expertise to include a multitude of new dishes, styles, and techniques.
 

You just launched your Alabama Slammin’ Seasoning. Describe what inspired the specific blend of herbs and spices you chose for this artisanal blend? 

My Alabama Slammin’ Seasoning originated from a family recipe started in Alabama and handed down from generation to generation. I have tweaked the original recipe over the years to provide a one-of-a-kind full of flavor seasoning, ripe with herbs and spices some of them even grown in my backyard. Thyme, smoked paprika, coriander, and fresh lemon rind are some of my staple seasonings along with some of the hottest peppers grown in Africa.
 

Many of us are in quarantine working on improving our health habits for the new year. Without sacrificing flavor, what are some easy ways to add variety to meal prepping for fitness?

While attempting to stay healthy during this time, I’ve learned that seafood and vegetables can be made flavorful in a variety of ways. For example, using olive oil instead of vegetable oil and sauteeing your food versus frying.
 
As the head cook at LAX, I was taught an elusive yet simple vegan and diabetic menu. One of my most liked meals is tofu, mushrooms, seasoned with sweet peppers and garlic. I also recommend a black bean burger wrapped in a lettuce roll with grilled onions and tomatoes. Both are packed with flavor and bound to keep you fit!
 

What’s the biggest piece of advice you’d give to those who want to overhaul and clear out their spice cabinet for the New Year? 

For those wanting to overhaul and clear out their spice cabinet for the New Year, my advice would be to keep it simple. Spices and authentic seasoning can get expensive, so try not to purchase one-offs for meals you’ll only prepare once or twice. Stick to your essential seasonings like sea salt, black and white pepper, thyme, parsley, garlic, basil, mint, dill, tarragon, cumin, coriander, and grow from there.

The kicking Cajun seasoning is available for purchase now in “Mild” and “Hot AF” varieties by contacting Chef Woods’ on her personal website, PoeticSoulChef.us.