Reddit mentions of Tony Chachere's Original Creole Seasoning, 8 oz

It's a type of seasoning salt, more or less.

Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_apa_i_e5f7Cb97200DQ

Seconded, also adding Tony Chachere's, which i put on basically everything. also some spice humor.

For one person? Pick up 5lbs of live crawfish from Dekalb or Buford Hwy Farmers Market.

Use whatever butter you prefer, but keep in mind this will be intense so if you're looking for accent flavors, they may not show up as desired.

• 4-6oz of powder crab boil
  
• 3oz of liquid crab boil
  
• 1 tea bag crab boil
  
• 1 head scored/salted garlic w/ tip cut off (save tips and throw into boil)
  
• 1/2 head of celery
  
• 1-2 onions quartered
  
• Bottle of beer
  
• 3 bay leaves
  
• 1/2 stick butter
  
• Kosher salt
  
  As much veggies as you want.
  
  
  You can use pink salt, but it'll be rather expensive and there will be so much flavor in here that it really won't stand out.
  
  You can steam or dunk in reserved boil liquid to reheat the crawfish the following day provided you keep them covered during refrigeration overnight.
  
  Tony Chachere's is our NOLA equivalent to Old Bay, but it is a little saltier (to me at least)
  
  Fried oysters:
  
  
• 1 cup corn flour or finer grain cornmeal. some people like to add italian bread crumbs into the mix.
  
• 1 1/2 tsp of salt, but omit if you're using salty gulf/apalachicola oysters
  
• 1/2 tsp of cayenne pepper. 1tsp Tony Cacheres, sweet or smoked paprika will also work.
  
• 2 tsp of black pepper
  
• peanut oil (frying)
  
• 2 eggs
  
• milk (or plain greek yogurt cut with some water)
  
  Make a bath out of the milk and eggs, blend lightly.
  
  Add oysters, then bread them with the remainder of the ingredients.
  
  Fry at 350F for about 3-4 minutes. Add Crystal hot sauce and/or fresh lemon juice.
  
  
  EDIT: save the shells and fat, then use similar recipe but without as much salt for stock. Use stock in pastas, gumbo, etouffe, bloody Mary Mix, jambalaya, soup base, etc..

I usually pre portion out all my "campus food" on Sundays so I can have it ready to go in the mornings to stay on campus all day. So, basically, tupperware. This might be way too much information...

I start my day with a shake from a powder, almond milk, and water. If I've worked out, I use this. I get the vanilla one, which I think tastes great and it's GF, SF, DF. If I don't work out I use something with soy in it that's lower cal. The shakes keep me full for about two hours.

Mid morning snack: I buy the ground turkey in tubes and make my own turkey sausage using this recipe minus the marjoram because I don't know what that is... I double the recipe and freeze most of it so I have enough for awhile.

If that seems like too much work, (it's a lot of work but hot damn, so worth it, I promise) You can just do bacon in the oven and portion it out and freeze it. Or you could hard boil eggs and portion those out too.

I do a big batch of frozen mixed veggies that I cook stove-top with some olive oil and Tony's. Gotta get those veggies in! I portion those out in baggies and freeze some.

I eat a lot of deli meat, which you can roll up and eat by itself or cut up and eat over salad.

I portion out my carrots in advance and put some store bought hummus into the tiny little tupperware. If you don't like hummus you could do salsa or peanut butter.

I personally don't eat beans. But if you do, black beans are your friend! You can flavor them with a taco seasoning packet and put them on corn tortillas with veggies. Minimal effort and delicious.

I don't eat a lot of carbs, but if you do, don't forget about rice, baked potatoes, and sweet potatoes. All are easily portable and pretty damn good. I know there are good GF breads, but all the ones I've tried have been extremely unsatisfying, so I tend to stay away from those products and try to eat less processed stuff.

I usually eat a GF protein bar too. But I guess a lot of those have soy. These are great. They're in the cereal isle for me. Lately I've been eating Quest bars like crazy.

I also end up throwing a banana and an apple in my bag too. I try to eat every two hours, so this way I have 100-200 calories every two hours. I can easily bring enough food for me to comfortably stay on campus for 12 hours.

Almost forgot! My lazy AF lunch: A packet of Starkist tuna and an avacado. Just gotta run a knife around the avacado and baggie it before you leave the house. (Slice but don't pull it apart so it won't brown) Just bring a tupperware, mash the avacado with the tuna until it looks like one nasty blob of grey, and it's honestly really really good. Tons of protein to keep you satiated. Salt and pepper makes it even better. Throw it on a corn tortilla, eat with tortilla chips, or just with a fork.

I know this goes against reason #1, but here's what cajun seasoning means to me in recipes as someone who grew up in the south. It's good stuff.

Tony Chachere's Creole Seasoning

Also good: Add in Tony Chachere's

I'd go with http://www.amazon.com/Tony-Chacheres-Creole-Seasoning/dp/B00161FSZY/ref=pd_sbs_gro_6

Got a little more spicy to it, great on popcorn.

I use this Creole Seasoning and totally love it, though it makes things a bit on the salty side unless you're careful about quantity. I usually give a generous coating on both sides of the breast, sear each breast for 6 minutes on just one side, then pop them in a baking dish in the oven. Super easy and tastes great, been doing this for a few weeks now.

Other things I've done include curry spices (you can look up recipes/rations or just do like I do and wing it and hope for the best), fresh cilantro, also cook down a bunch of onions with some garlic and then cook the chicken with the browned onions, you can also get "poultry seasoning" mixes that have various herbs with garlic and onion powder. Fresh herbs are great, they tend to be cheap at ethnic markets (hipanic, asian) when they are otherwise pretty pricey for a tiny bunch. I always go for cilantro but thyme and rosemary are amazing with chicken.

Couch to 5k is awesome. I've been running it with a friend that has asthma. If he can do it, you can do it.

Plan your meals in advance. Try to cook twice a week.

Cut out calories at breakfast. Only eat enough to get you to lunch.

Cut out calories at lunch, only eat enough to get you to dinner.

Dinner is for eating a banquet of meat and veggies.

Buy this. It makes chicken, pork, lambchop, and eggs taste amazing.

You can literally add this to anything and it becomes delicious

http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY

This is also available in just about every major grocery store I've ever been to if you prefer to get a bit cheaper while out shopping.

This man is lying to you. Use tony chachere's instead of Old Bay and Use Zatarans crab boil. Also put crushed whole garlic, corn on the cob and potatoes in the pot.

https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY?th=1

https://www.amazon.com/ZATARAINS-Shrimp-Liquid-Concentrated-8-Ounce/dp/B00E01C7Q0/ref=pd_sim_325_1?_encoding=UTF8&psc=1&refRID=YCWJQN5K069D523F4ZCH

Anyone who say's old bay in favor of Tony's is objectively wrong.

Last week I went camping with a pair of friends. This is what we made.

For dinner we cut up some red potatoes, red peppers, onions and bratwurst. Seasoned it with a bit of this stuff and fried it in the skillet. It came out great. Very easy, very tasty.

Another good way to cook is to just take food and wrap it in aluminum foil. For instance, take a potato, cut it open lengthwise, sprinkle in some minced peppers or whatever. Spread butter all around the outside of the potato and put a bit inside with the onions. Then wrap it with at least two layers of aluminum foil. Drop it in the hot coals of the fire. Make sure you count how many you put in, they can get pretty charred and unrecognizable. Test for doneness with a fork.

I'm originally from Louisiana, lol. :D Spices are a given, but I find that people tend to be locked-in on what they like! Here are my favorites (this is outside of stuff like garlic, etc), which are cajun & latino in flavor.

• Zatarain Creole
  
  
• Goya Adobo
  
  
• Slap Ya Mama!
  
  
• Goya Sazonador
  
  
• Cachere's
  
  
• I remember when this man was on TV, but I haven't tried his commercial seasoning.
  
  
• I have one large tin of Luzianne left, which isn't made any more :( I save that for special meals.
  
  
  EDIT: But yeah, I didn't mention spices because whenever I mention the ones I like it's usually ignored :D

Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_api_XyhKAbK853KFB

I put this on everything, but I highly recommend trying it on veggies. Brussels, green beans, asparagus - all are really well complimented with it. Despite being “Cajun” it’s not as spicy as it is flavorful.


I put it on everything (instead of salt).

https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY/ref=mp_s_a_1_5?keywords=Tony+Chachere%27s&qid=1562586169&s=gateway&sr=8-5

I used to buy carton egg whites, and put them in this microwave omelette maker. It takes like 5 min to make a whole omelette. All you need is the egg whites, some shredded cheese, chopped veggies (buy Pico DE Gallo it works perfect) and a touch of Cajun seasoning

I have a deep fryer. Pro-tip: deep fry in coconut oil and season with https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY

Mhmmmmm

Not too spicy, I used this creole seasoning, used 1.5 TSP and had some zing to it but wasn’t spicy. The recipe called for the garlic sauce so I got some and don’t regret it one bit.


Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_api_i_gFqRDbB1RJY2A

Edit: teaspoon not tablespoon

Get one of these, use it to steam your veggies until they are soft, and sprinkle some of this on em.

So. Friggin. Good.

https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY

Idk if that's what Five Guys uses, but it's what we all use in South Louisiana. Pronounced "Sah-shur-ee's." You could try Slap Ya Mamma seasoning, too.

Never heard of Tony's. Is it this?

https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY

http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY/ref=sr_1_2?ie=UTF8&qid=1416589382&sr=8-2&keywords=tony+cachere%27s+creole+seasoning

This is the one that I typically use, but any generic one will work too! And this is the DIY copy cat of the Tony Chacheres.

http://www.food.com/recipe/tony-chacheres-creole-seasoning-copycat-500434

http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY

Brussels sprouts!! Cauliflower is another good one.

I usually just do olive oil, sea salt and fresh black pepper, but I often reach for Tony Chacheres when i want to kick it up. It's so good!