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The Taste of Louisiana Sans the Salt

ParallelParallel Posts: 433
edited March 2013 in EggHead Forum
Before I get started; I posted something similar to this post to a thread involving Cajun cooking recently. I've decided to go ahead and post this again as I know that I appreciated all of the posts about Dizzy Pig rubs that I would have never learned about without y'all posting about how awesome they are (and indeed they are). Just to be clear, I don't have any interest in this product other than I like it. If you think it would be something that you might want to try then please do, if not; hey great. I just know that this fills a niche that needed filling for quite some time and I wanted to share that with my fellow foodies/eggheads.

I find that by the time I get enough heat with Tony Chachere's the food is then too salty. Over the years we developed some work arounds to add heat without adding more Tony's. It really wasn't all that big of a deal, until I was given a sample bottle of Red Claw Cajun Seasoning by the guy who developed and markets it. His sons and my son are taking karate together and we talk while they're in class. I had complained about Tony Chachere's being too salty so he went to his car and got me a bottle. Now we buy it locally at the supermarket and we like it.... a LOT.

Our boy's Godmother is VERY allergic (like end up in the ER allergic) of gluten, so when we seen that it is gluten free we took a bottle to her. She absolutely LOVES it. She is one who doesn't like too much heat, and as she told us; even if you don't want more heat than Tony Chachere's brings you can still add Red Claw to your desired spiciness and end up with lower salt content all while MSG and gluten free. It's a win win.

Right now Red Claw is in most South Louisiana grocery stores as well as being available online. However, I do have some friends in California who have talked to their grocer and now their grocer carries it. Short of making my own spice mixture, this nails it.


Every time my elbow bends my mouth flies open.


  • nolaeggheadnolaegghead Posts: 26,710
    I'm sold.  I'll pick some up next time I see it.  I have that same problem with Tony's.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • LoggerLogger Posts: 307
    I'm with nolaegghead.  Thanks for the post.
    OKC area  XL - Medium Eggs
  • Solson005Solson005 Posts: 1,911
    That bottle looks familiar, but it could just be from the other post you mentioned. I'll be on the lookout and give it a try if I find it. I like Tonys injectables but don't use the seasonings and love Cajun food. Thanks for posting!
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • ddeggerddegger Posts: 244
    Always been a Tony's fan (since my LSU days) but will give this a try.  No longer in LA so guess I'll have to purchase online...
  • jigawattjigawatt Posts: 20
    Same here about too much salt. The whole "when it's salty enough it's seasoned just right" philosophy is way too general. One size definitely does not fit all.

    Another option, as he said, is to roll your own. I start with this recipe and make my own changes each time. Oh, and I usually go easy on the cayenne so I can use it in mixed company --
  • ratcheerratcheer Posts: 189
    Hmmm. Why not just start with Tony Chachere's and add more cayenne?

    I guess I'm the weirdo here. Tony Chachere's is my go-to rub. IMHO, it is spicy enough.

  • ParallelParallel Posts: 433
    We used to do something similar, but then the other spice ratio is off.

    Every time my elbow bends my mouth flies open.
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