Free Recipe Tony Chachere s Creole Seasoning
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Tony Chachere s Creole Seasoning Recipe
26 oz Salt
1-1/2 oz Black pepper; ground
2 oz Red pepper; ground
1 oz Garlic powder; pure
1 oz Chili powder
1 oz Monosodium glutamate;
-(Accent)
Tony Chachere s Creole Seasoning Preparation
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.~ Recipe By : Tony Chachere Posted to EAT-L Digest 19 October 96 Date: Sun, 20 Oct 1996 21:26:00 -0500 From: Jackie Bordelon <jbord@PREMIER.NET> 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.
Cooking Temperature:
Recipe Serves: 1
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