Tony Chachere's Famous Creole Seasoning
photo by twissis
- Ready In:
32 Oz. (approximately)
- Mix well and use like salt.
- TO SEASON SEAFOOD:.
- Use half of above mixture and add:.
- 1tsp. thyme, powdered.
- 1 bay leaf.
- 1 teaspoons basil, leaf, sweet.
- NOTE: If too peppery for children, add more salt to mixture, then season to taste.
Questions & Replies
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This recipe is from Tony's cookbook which I have, although, it no longer is made with MSG. People using his Creole Seasoning in a recipe for the first time often find it inedible due to the salt content. In all fairness, Tony's comment to use it like salt is not followed. I mean, you wouldn't put 2 tablespoons of salt in a recipe so when a recipe calls for Creole Seasoning use his no salt version or some other brand. I made his seasoning with 1/4 the salt specified for years until I recently found a better recipe.
I had never used (or even heard of) *Tony Chachere* or his *Famous Creole Seasoning* till I decided to make Recipe #229528 that uses it as an ingredient. I searched, found your recipe & it clearly was easier than going to the store for something not authentic. I reduced the recipe to 8 oz, made as written in minutes & just the aroma made me impatient to use it. This is great stuff! Thx for this recipe & helping me get acquainted w/Tony! :-)