Tony Chachere's Creole Seasoning

Discussion in 'Sauces, Rubs & Marinades' started by teacup13, May 20, 2007.

  1. teacup13

    teacup13 Master of the Pit OTBS Member

    * Exported from MasterCook

    Tony Chachere's Creole Seasoning

    Recipe By : Tony Chachere
    Serving Size : 1 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    26 ounces salt
    1 1/2 ounces black pepper -- ground
    2 ounces red pepper -- ground
    1 ounce garlic powder -- pure
    1 ounce chili powder
    1 ounce Monosodium glutamate -- (Accent)

    Mix well and use like salt. When it's salty enough, it's seasoned to
    perfection. For barbeque and fried foods: Season food all over. Cook as
    usual.
     
  2. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    This recipe was previously posted here. It is from Tony's book. I think the only difference is the MSG. Tony's says on the side of the can "No MSG"

    I've heard several references to Tony Chachere's Creole Seasoning. Well it just so happens that Mr. Chachere has published a cookbook (Tony Chachere's Cajun Country Cookbook) copyright 1982. In his book right on page 3 he gives the recipe for his cajun seasoning:

    20 oz box free flowing salt (Morton')
    1 1/2 oz box ground black pepper
    2 oz bottle ground red pepper
    1 oz bottle pure garlic powder
    1 oz bottle chili powder

    He says to "mix well and use like salt. When it's salty enough, it's seasoned to perfection. Use generously on everything except when the recipes in his book call for something else. If too peppery for children, add more salt to mixture, then season to taste."
     

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