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Need a spicy cajun seasoning recommendation

Discussion in 'Sauces, Rubs & Marinades' started by miserkris, Aug 13, 2019.

  1. miserkris

    miserkris Newbie

    Hello everyone ,

    What is the spicy flavorful Cajun seasoning mix that you can recommend for grilling chicken or steak?

    Need the same in creole seasoning...
    (They both are similar right)

    I've tried slap ya mama and it was spicy and nice!
    Thx
    Kris
     
  2. Co4ch D4ve

    Co4ch D4ve Smoking Fanatic

    I’ve used Paul Prudhomme’s Blackened Redfish Magic on everything including steak, pork, and chicken. It is a staple at our house.
     
    forktender likes this.
  3. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Make your own! Then you control the heat. This is what I came up with after studying Cajun and Creole Spice recipes...JJ

    Cajun Rib Tickler

    1C Tubinado or Dried Brown Sugar*
    1/4C Paprika**
    2T Kosher Salt
    2T Garlic Powder
    2T Onion Powder
    2T Mustard Powder
    2T Chili Powder
    2tsp Black Pepper
    1-2tsp Cayenne
    2tsp Dry Oregano
    2tsp Dry Thyme
    2tsp Cry Celery Flakes
    1tsp Celery Seed
    Optional: 2tsp White Pepper
    Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

    Notes...* Leave out the Sugar for a Cajun Blackening Spice or All Purpose Seasoning. For Blackening meat or fish...Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and SEAR in a very hot pan until cooked to your desired IT.
    BLACKENING DOES NOT MEAN BURNT.
    ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

    Mix and store in an air tight container...
     
  4. 5GRILLZNTN

    5GRILLZNTN Master of the Pit SMF Premier Member

    Tony C's is another good choice.
     
  5. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You might want to get the Salt Free...I like salt and Tony's Original was Too Much for me. By the time I got the right Spice level, the food was too salty to eat. Just my taste I guess...JJ
     
  6. 5GRILLZNTN

    5GRILLZNTN Master of the Pit SMF Premier Member

    I've never seen the salt free version. I'm going to have to check that out. Thanks JJ.

    Dave
     
  7. I'm as far north from Louisiana as you can find.
    BUT, I do know there is a difference between Cajun and Creole and even regional recipes of both.
    Some say there is no aromatic herbs in Cajun and I don't know the true story.
    Creole has always been very flavored with the aromatics
     
  8. Fabregas

    Fabregas Newbie

    Stir together with salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended.
    https://www.geoffreyscafebar.com
     
  9. I second Tony's.
     
  10. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    I'm with JJ Tony's original is way to salty.

    Chris
     
    miserkris likes this.
  11. miserkris

    miserkris Newbie

    Thanks everyone I agree that Tony's cacheere was way too salty that's why I say I changed to slap Ya Mama... which is a good balance between heat and salt.

    I'll try the recommendations in this list thank you
     
    gmc2003 likes this.
  12. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    I'm glad you posted this. I wanted to give JJs recipe a shot, but forgot all about it. I've seen slap ya mama before and I was hesitant to try it because of my experience with Tony's. I'll give that a shot also.

    Chris
     
  13. unclejhim

    unclejhim Meat Mopper

    You can find Emeril's "Essence" recipe on the internet. We use it often. I don't have it handy or I'd post it.
     
  14. Why not try mixing your own? You know basically what's in them and better yet you know what you like.
     
    miserkris likes this.
  15. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Foam can give more detail, but basically...
    Creole is City Food. More refined with prime ingredients. Your not likely going to see a recipe for Creole Pigs Tails and Chitterlins. It makes a much bigger use of Tomatoes in sauces, and recipes, along with Celery, Pepper and Onions. Creole is not necessarily Spicy Hot. A much bigger variety of Herbs, Parsley, Rosemary, Basil, Bay Leaf, Thyme and Oregano are most common, so is the use of Paprika.

    Cajun Food is Country Cookin'! Supper is just as likely to be what Poppa, Shot that morning as Store Bought Meat. That don't happen everywhere, but you get the picture.
    While there are some use of Herbs, Bay Leaf, Parsley, Thyme and Oregano, SPICES are the mainstay. Black and White Pepper, Cayenne Pepper, Mustard, Dry Garlic, Dried Onion and Paprika. The Holy Trinity of Onion, Celery and Green Bell Pepper is usually there along with Fresh Garlic and Green Onions.
    My Cajun Rib Tickler, is not exceptionally hot but likely more than your average Kid can handle. If you need more mild, skip the Cayenne... Need to go full on, add 2 teaspoons White Pepper and 2 tsp Cayenne...JJ
     
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  16. Steve H

    Steve H Master of the Pit SMF Premier Member

    I use Emerils essence once in a while. The recipe is:
    1. 2 1/2 tablespoons paprika.
    2. 2 tablespoons salt.
    3. 2 tablespoons garlic powder.
    4. 1 tablespoon black pepper.
    5. 1 tablespoon onion powder.
    6. 1 tablespoon cayenne pepper.
    7. 1 tablespoon dried leaf oregano.
    8. 1 tablespoon dried thyme.
    Another vote for Slap ya mama. I've seen Tony's salt free at the store. Haven't tried that yet.
     
  17. miserkris

    miserkris Newbie

    Thx JJ I'll save the recipe.

    Anyone looking for a very hot yet flavorful sauce try Trinidad moruga pepper sauce, i add 1:5 to any bbq sauce it's heavenly. Even kids love it..... lasts long in fridge honestly no sane microbe will dare enter it
     
  18. krj

    krj Meat Mopper

    I'll give a second vote for Slap Your Mama, it's a lot less salty than Tony's. I would also recommend Konriko Chipotle. It's another all purpose that has a nice heat and flavor from the chipotle.
     
    miserkris likes this.
  19. hoity toit

    hoity toit Master of the Pit OTBS Member SMF Premier Member

    Slap yo Momma is what I use and like.
     
  20. miserkris

    miserkris Newbie

    Thx to all.

    I normally only grill chicken drums/ thigh.
    Last night grilled loin steak. Grill is Weber spirit 3 burner. Grill was at 400f.

    Steak was tasty well done but wasn't juicy and tender. Removed it when internal meat was 165f ....

    How to get a steak that is well cooked yet tender and juicy in a gas grill?