ISO: ISO: Substitute seasoning mix. Have any of you had Tony Chachere's Creole Seasoning?

[cynupstateny]

I really love the flavor but it's soooooooooooo

salty! Looking for something similar but without so much salt. Some is fine.

 

[dawnnys]

Here's one from Recipe Source REC: Creole Seasoning

Sounds like it's basically salt/sodium, though ;o) I would maybe just use the peppers and garlic, onion, and chili powders, and go for half the salt?

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.

http://www.recipesource.com/side-dishes/spices/00/rec0095.html

 

[kendall]

Herb Mixtures and Spicy Blends by Maggie Oster

This is an interesting seasoning cookbook, she describes it as a collection of recipes from growers and buyers across the nation that reveal the great versatility of herb and spice blends.

 

[gailnj]

Funny I just ran out of the brand I usually use and like (McCormicks Creole Seasoning)and picked up

Tony Chachere's and thought it was too salty. I'm going back to my other brand as I cook with Creole seasoning quite a bit. GailNJ

 

[debbie_in_ga]

What do you use it in, Gail?

 

[gailnj]

Oven fries Dice potatoes and mix with olive oil and creole seasoning and bake on lowest rack in oven

at 435 degrees for 40 minutes. Stirring halfway through. I also make creole rice, chicken gumbo or chicken and sausage gumbo. I shake it on chicken legs and thighs and bake or grill. Mix with cornmeal and flour and coat Perch and fry. Sometimes I sprinkle it in beef stew that has a tomato base.

 

[nan]

I have this on a scrap of paper somewhere, but have made it from memory......

for so long---- pretty much mix up a little bit and taste it and adjust-
equal parts- red, black and white pepper, leaf thyme, granulated garlic,paprika, onion salt.
half as much celery salt, cumin, basil, rosemary,mace, cardamon and bay leaf.

You might want to start with less red pepper?
Not salty, but that can be adjusted to taste.

Oh, and those taters are so good! Also do potatoes like that with various curry mixes.

 

[cynupstateny]

Thanks, guys- I'll try your suggestions!

 

[debbie_in_ga]

Thank you!, I'm trying to learn how to take simpler recipes and jazz t hem up a bit...

with seasonings. I recently bought several kinds from Penzey's, but I am not creative at all, so thanks again. I can use your ideas with my Penzey's stuff as well.

Debbie

 

[curious1]

Here are two, I keep a jar of the Emeril version on hand

Creole Seasoning

A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish.
Some versions of Creole seasoning blend contain salt -- I don't do that, because I like to control salt content separately. If you insist on this blend being salty, á la Tony Chachere's "when it's salty enough, it's perfectly seasoned!" rationale, start with 2 tablespoons salt in the blend, increasing up to 4 tablespoons depending on your sodium tolerance level.


2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika
Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.



CHEF EMERIL'S CREOLE SEASONING
Chef Emeril Lagasse, of the restaurants Emeril's and NOLA in New Orleans, has a slightly different Creole seasoning recipe:
You can buy Chef Emeril's cookbooks here via The Gumbo Pages Bookshop, both his first one, Emeril's New New Orleans Cooking, or his newest one, Louisiana Real and Rustic. Follow the links and order!


2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme
Combine all ingredients thoroughly and store in an airtight container. Makes about 2/3 cup.

http://www.gumbopages.com/food/creole.html

 

[pfitz]

Tony's makes salt free and "lite" (low salt)

Tony Chachere's makes a salt free version of the seasoning mix. They also make a lite version that has less salt.