BamsBBQ
02-05-2009, 12:24 PM
http://www.recipesource.com/side-dishes/spices/00/rec0095.html
u can leave out the MSG
* Exported from MasterCook *
Tony Chachere's Creole Seasoning
Recipe By : Tony Chachere
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
26 ounces salt
1 1/2 ounces black pepper -- ground
2 ounces red pepper -- ground
1 ounce garlic powder -- pure
1 ounce chili powder
1 ounce Monosodium glutamate -- (Accent)
Mix well and use like salt. When it's salty enough, it's seasoned to
perfection. For barbeque and fried foods: Season food all over. Cook as
usual.
- - - - - - - - - - - - - - - - - -
NOTES : Tony Chachere is from Opelousas, Louisiana - my hometown. I was 11
years old
when his first cookbook came out. This is the first recipe in his “Cajun
Country Cookbook”. In
the cookbook, he says “THIS RECIPE IS WORTH THE PRICE OF THE BOOK”. He's right
.
Right after the cookbook came out, everyone was making this and storing it
in those large plastic ice cream cartons. Within a short while, he started
marketing this himself. Now you can find the green cans of this stuff all
over the country. Where I'm from, this is the only seasoning anyone uses.
That sounds kind of strange, but try it and you'll see. It's been a
standard around my house for over 20 years.
u can leave out the MSG
* Exported from MasterCook *
Tony Chachere's Creole Seasoning
Recipe By : Tony Chachere
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
26 ounces salt
1 1/2 ounces black pepper -- ground
2 ounces red pepper -- ground
1 ounce garlic powder -- pure
1 ounce chili powder
1 ounce Monosodium glutamate -- (Accent)
Mix well and use like salt. When it's salty enough, it's seasoned to
perfection. For barbeque and fried foods: Season food all over. Cook as
usual.
- - - - - - - - - - - - - - - - - -
NOTES : Tony Chachere is from Opelousas, Louisiana - my hometown. I was 11
years old
when his first cookbook came out. This is the first recipe in his “Cajun
Country Cookbook”. In
the cookbook, he says “THIS RECIPE IS WORTH THE PRICE OF THE BOOK”. He's right
.
Right after the cookbook came out, everyone was making this and storing it
in those large plastic ice cream cartons. Within a short while, he started
marketing this himself. Now you can find the green cans of this stuff all
over the country. Where I'm from, this is the only seasoning anyone uses.
That sounds kind of strange, but try it and you'll see. It's been a
standard around my house for over 20 years.