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Anyone know how to make cajun peanuts? - Page 2

post #21 of 29

Always make brittle with cayenne pepper, its like peas and carrots!!

post #22 of 29

Know lots of folks that use "Tony's' seasoning in some in place of the salt

 

Kat

post #23 of 29

Kat, look next to the Tony's on the shelf in the store, its made by Tony Chachere's, same type container, same color, but its called "More Spice", mo spice is mo better!

post #24 of 29
Quote:
Originally Posted by Foamheart View Post

Kat, look next to the Tony's on the shelf in the store, its made by Tony Chachere's, same type container, same color, but its called "More Spice", mo spice is mo better!


ooooo....thank you for the heads up Foam!

 

Kat

post #25 of 29
Thread Starter 

Oh cool, i have more spice!   It's good on chicken alsobiggrin.gif

post #26 of 29
Quote:
Originally Posted by KathrynN View Post

Know lots of folks that use "Tony's' seasoning in some in place of the salt

Kat

I can see why since Tony C's is 80% salt!
post #27 of 29
Quote:
Originally Posted by S2K9K View Post

Quote:
Originally Posted by KathrynN View Post

Know lots of folks that use "Tony's' seasoning in some in place of the salt

Kat

I can see why since Tony C's is 80% salt!


Yup....and too much of it is not good!

 

Kat

post #28 of 29
Quote:
Originally Posted by KathrynN View Post


Yup....and too much of it is not good!

Kat

Yep, that's why I quit using it! I love it but I have found other seasoning that is just as good with very little salt!
post #29 of 29

Tony's offers different spice blends. I am not selling Tony's, I grew up eating Momma's cooking long before Tony's went into business. Just saying there is even a salt free, Lite, and herb & spice Tony's. Here is there available flavors.

 

http://shop.tonychachere.com/seasonings-c-8030.html

 

I wouldn't normally link the page, but so many folks think that there is only "Tony's".

 

To me, Tony's really ruined cajun cooking much the way that food processors ruined my Mom's. Its too simple, and everything comes out the same. If it needs bay leaf or red pepper, its always the same ratio.

 

If its a food that originated with Tony's as to me a Poor Boy's omelet, then its necessary, but a gumbo or jambalaya does quite well with the spices that have been their mainstay forever.

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