Always make brittle with cayenne pepper, its like peas and carrots!!
Anyone know how to make cajun peanuts? - Page 2
SmokingMeatForums.com Top Picks
ooooo....thank you for the heads up Foam!
Yup....and too much of it is not good!
- 9,101 Posts. Joined 4/2013
- Location: South Louisiana, on the Mississippi
- Points: 1521
- Select All Posts By This User
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.
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.