#15 in Mixed spices & seasonings
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Reddit mentions of Tony Chacheres Seasoning Creole, 17 oz
Sentiment score: 3
Reddit mentions: 7
We found 7 Reddit mentions of Tony Chacheres Seasoning Creole, 17 oz. Here are the top ones.
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Blend of flavorful spicesEnhances the flavor of meats, seafood, poultry, vegetables, eggs, soups, stews and salads, even barbecue and French friesUse it anytime or anywhere17 oz.
Specs:
| Height | 3 Inches |
| Length | 6 Inches |
| Number of items | 1 |
| Release date | September 2017 |
| Size | 1.06 Pound (Pack of 1) |
| Weight | 1.0625 Pounds |
| Width | 3 Inches |
This is all you really need for Cajun cooking. If you want, I can link you a red beans and rice recipe that I use that everyone I serve it to loves.
American here, what brand should I order?
Mitani?
Edit: Thanks guys, pumped to try this shit! I ended up getting mitani
If any of you want to try what we put on our fries in cajun country, here ya go
Edit 2: this is the more popular brand, though it's technically creole not cajun
https://www.amazon.com/Tony-Chacheres-Seasoning-Creole-17/dp/B001ASC022/ref=sr_1_8_s_it?s=grocery&ie=UTF8&qid=1503065608&sr=1-8&keywords=cajun+seasoning
Cajun seasoning is my go to. This is a good brand, but a bad price.
I've always fried turkeys, but this past year I smoked two boneless breast as well and they turned out great. I used the same recipe on the smoked ones that I did on the fried ones.
I'll inject my turkeys the night before and saran wrap then throw back in the fridge. The day off I'll pull out of the fridge and rub down with olive oil and then Cajun seasoning.
For the injection I've always done Cajun Injector Mesquite BBQ
For the rub I use Tony Chacheres Creole Seasoning
Every turkey I've done turns out juicy and moist so I've never bothered to brine mine.
Listen, I feel like I'm sticking my neck out here a little bit, but if your your etouffe is lacking something that you can't put your finger on, slip some Tony's in there.
On just about anything (seafood, poultry, beef or pork) - Tony Chachere's Creole Seasoning
Also a big fan of True Lemon and True Lime, altho, not "spicy" per se, mostly tart, but really sets off fish, poultry and most vegetables from the "same old same old".
Louisiana Crawfish, Crab and Shrimp Boil is also really nice (not just for boiling seafood) - mostly salt, garlic, onion, cayenne and a pinch of cinnamon. A little goes a LONG weay, it's easy to overdo it with this one. Great for seasoning potatoes tho (fries, or just boiled new potatoes)
Source: Texas Cajun
It's on Amazon
https://www.amazon.com/Tony-Chacheres-Seasoning-Creole-17/dp/B001ASC022/ref=pd_lpo_vtph_325_bs_t_1?_encoding=UTF8&refRID=HF1JJ79G60DS10MZD7EA&th=1