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Does anyone use......

DryFlyDryFly Posts: 351
edited 3:56AM in EggHead Forum
......Tony Chachere's creole seasoning? What's up with it? Thanks


  • FidelFidel Posts: 10,172
    I've used it - pretty much a generic all around creole type seasoning. Not bad, but nothing to write home to Mama about either.
  • loco_engrloco_engr Posts: 3,673
    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.
  • 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.


    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

    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
  • DryFlyDryFly Posts: 351
    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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