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Post by bixaorellana on Jun 22, 2012 10:23:44 GMT -6
Hi ~~ I'm looking for a recipe that will duplicate Tony Chachere's Original Creole Seasoning. There are many recipes on the web, but they all claim to be better, or salt-free, or hotter or whatever. It's absolutely unavailable where I live, & I'm desperate for the real thing. Anyone had success in duplicating it? Thanks!
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Post by Cajunate on Jun 22, 2012 11:12:42 GMT -6
I hope to find the time to make a few bbq rubs I make this weekend. I'll try to come up with something for you.
You could always just have someone just ship Tony's to you huh?
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Post by Cajunate on Jun 23, 2012 11:10:51 GMT -6
Well, I'd say it was a productive morning here. I made four different rubs that I use for grilling and smoking and I even made up what I think is pretty close or maybe even better than Tony Chachere's Saesoning. My version isn't nearly as salty as Tony's but still pretty darn good. Here ya go.
12 oz. of NON-IODIZED table salt 1 oz. coarse black pepper 1/2 oz. ground black pepper 1 oz cayenne pepper 1 oz garlic powder
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Post by Cajunate on Jun 23, 2012 11:16:00 GMT -6
Well, I'd say it was a productive morning here. I made four different rubs that I use for grilling and smoking and I even made up what I think is pretty close or maybe even better than Tony Chachere's Seasoning. My version isn't nearly as salty as Tony's but still pretty darn good. Here ya go.
12 oz. of NON-IODIZED table salt (this is a heaping measuring cup full) 1 oz. coarse black pepper 1/2 oz. ground black pepper 1 oz cayenne pepper 1 oz garlic powder 1 oz onion powder 1 oz. chili powder
Put all ingredients in a jar and shake until well mixed or you can use a food processor if doing more than one batch.
Lately I've been on a sweet tea kick so I also made a batch of simple syrup that I sweeten my tea with.
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Post by Cajunate on Jun 24, 2012 8:40:37 GMT -6
I tasted this again this morning and I really like how it came out. Flavorful with much less salt. I just might not ever buy this type of seasoning again. Well, except for maybe two brands I like. Atchafalaya Blend and Frere Jean.
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Post by stadiumrat on Aug 21, 2012 15:21:20 GMT -6
Tony's Original Recipe Famous Creole Seasoning
The secret of good cooking is in the seasoning. After 30 years of cooking and blending. Tony has come up with this tried and tested mixture of spices, herbs and seasoning. These are so well blended that you use Tony’s Creole Seasoning as you would salt. The quantity below is good for many delicious meals. Store in an airtight jar.
This recipe is worth the price of the book
Ingredients 28 oz box free flowing salt (Morton's) 1 ½ oz box ground black pepper 2 oz bottle ground red pepper 1 oz bottle pure garlic powder 1 oz bottle chili powder 1 oz carton monosodium glutamate (Accent)
1. 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 this book call for something else. If too peppery for children, ad more salt to mixture, then season to taste
TO SEASON SEAFOOD:
use half of above recipe and add:
1 teaspoon powdered thyme 1 teaspoon bay leaf 1 teaspoon sweet basil
Source Source: Tony Chachere’s CAJUN COUNTRY COOKBOOK, Copyright 1972.
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