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Does anyone use......

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DryFly
DryFly Posts: 351
edited November -1 in EggHead Forum
......Tony Chachere's creole seasoning? What's up with it? Thanks
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  • Fidel
    Fidel Posts: 10,172
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    I've used it - pretty much a generic all around creole type seasoning. Not bad, but nothing to write home to Mama about either.
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  • loco_engr
    loco_engr Posts: 5,765
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    Used it once before I read the lable ;)
    I was going for a blackening crust and put it on really heavy but made the fish waaaay to salty :(
    Flavor wasn't bad though.
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
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    Gotta’ go with Fidel’s comments! Not bad…But… :whistle:
    I like to put together my own rubs and spice blends that “fit” my tastes.
    Here are two along the same lines as “Tony’s”, but are of my “home spun” versions. They have WAY less salt and WAY more flavor.
    We all (around my kitchen anyway) like these two REAL well.

    DAD’s CREOLE – ESSENCE

    Makes about 2/3 C.

    2-1/2 T. paprika
    1-1/2 T. salt
    2 T. garlic powder
    1 T. black pepper
    1 T. onion powder
    1 T cayenne pepper
    1 T. dried leaf oregano
    1 T. dried thyme

    DAD’s CAJUN – ESSENCE
    Makes about 1/2 C.
    3 T. paprika
    1/2 t. cayenne pepper
    1 T. garlic powder
    2 t. oregano
    2 t. thyme
    1/2 t. salt
    1/2 t. fresh pepper (white if you have it)
    1/2 t. cumin
    1/4 t. nutmeg

    Combine all ingredients thoroughly and store in an airtight jar or container
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  • DryFly
    DryFly Posts: 351
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    Thanks Mr & Mrs P!! They're in the archives and I'll make a batch of each. I must say you guys make a damn fine looking couple. :huh:
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