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Started By
Message
Store bought versus homemade Cajun Seasonings
Posted on 7/1/18 at 8:47 am
Posted on 7/1/18 at 8:47 am
Okay, piggy backing on recent post on best store bought seasoning. I cook enough to now purchase the large containers of the most popular seasonings. What I have learned in my Cajun cooking and Cajun adventures is depending what part of Cajun region one is in depends on the varying of spices.
With this being said if anyone makes their own seasonings I am going to start making my own again versus purchasing store bought. If you have a recipe please share. I have already played with the formula of Emril’s, commanders and Paul proudhome. After reading the post who makes the best. I figured I will try again playing with formulas and this time stick to a recipe that is mine. Your thoughts?
Please post your recipe if you make Cajun seasonings.
With this being said if anyone makes their own seasonings I am going to start making my own again versus purchasing store bought. If you have a recipe please share. I have already played with the formula of Emril’s, commanders and Paul proudhome. After reading the post who makes the best. I figured I will try again playing with formulas and this time stick to a recipe that is mine. Your thoughts?
Please post your recipe if you make Cajun seasonings.
5
Posted on 7/1/18 at 9:18 am to NOLATiger71
I have the recipe for Tony’s if you want that one.
Posted on 7/1/18 at 9:50 am to NOLATiger71
Don't really have any recipes to share even though I do make up some of my own seasonings, especially rubs, but that is played by ear and I only make them when I need them, and then only for the quantity needed at the time.
The good thing about making your own is you can control the ingredients, especially the amount of salt used. I do find many commercial seasoning blends to be on the salty side as it is the main ingredient---------and cheapest.
The good thing about making your own is you can control the ingredients, especially the amount of salt used. I do find many commercial seasoning blends to be on the salty side as it is the main ingredient---------and cheapest.
Posted on 7/1/18 at 11:12 am to gumbo2176
Please share the Tony’s recipe.
I only use my own bbq rubs when smoking.
I only use my own bbq rubs when smoking.
Posted on 7/1/18 at 11:20 am to NOLATiger71
From his original cookbook:
26 ounces Morton’s salt
1.5 ounces black pepper
2 ounces red pepper
1 ounce garlic powder
1 ounce chili powder
1 ounce MSG (Accent)
Instructions are to mix well and use like salt.
26 ounces Morton’s salt
1.5 ounces black pepper
2 ounces red pepper
1 ounce garlic powder
1 ounce chili powder
1 ounce MSG (Accent)
Instructions are to mix well and use like salt.
Posted on 7/1/18 at 11:23 am to OTIS2
Jesus Christ. That recipe calls for 4+ times the salt after the weight of all the other ingredients are combined.
Use it like salt, because it is almost all salt. Love it.
Use it like salt, because it is almost all salt. Love it.
Posted on 7/1/18 at 11:35 am to gumbo2176
Ha, yeow!!!! And this is the reason I do most of my own seasonings when I can.
Thanks Otis for posting!
Thanks Otis for posting!
This post was edited on 7/1/18 at 11:36 am
Posted on 7/1/18 at 12:26 pm to OTIS2
quote:
OTIS2
thanks for sharing
like most here i am shocked at the salt amount in that, im betting its supposed to read 2.6 ounces of salt or 2-6 ounces, not 26
just in case anyone was interested in it, here are 2 that like:
Emeril's Essence
Recipe courtesy of Emeril Lagasse
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
and this is a really good one i have, but i cant remember where it came from:
Bayou Seasoning Mix
Adjust amounts based on how much you need to make but you need to use equal amounts of each
• paprika
• salt
• garlic powder
• onion powder
• cayenne pepper
• black pepper
• oregano
• thyme
Combine all ingredients and mix thoroughly, keep in a shaded, cool, dry, location.
(best if kept in airtight container for freshness)
has roughly a 12 month shelf life.
can be used in any dish in place of other seasonings and makes a really great dry rub on things
This post was edited on 7/1/18 at 12:34 pm
Posted on 7/1/18 at 1:16 pm to keakar
Nope...recipe reads “26-ounce box free flowing salt(Morton’s)”.
That’s why Tony’s is a “salt replacement”... a “seasoned salt”. Use it like salt.
That’s why Tony’s is a “salt replacement”... a “seasoned salt”. Use it like salt.
Posted on 9/14/18 at 2:02 pm to OTIS2
bump, anyone else have a good Cajun seasoning or any other type of seasoning recipe they want to share?
This post was edited on 9/14/18 at 2:59 pm
Posted on 9/14/18 at 7:08 pm to OTIS2
Agreed, Tony's is mainly salt. Perfectly OK if you use it right.
Anyone have a good method for keeping a mix from turning into a brick after storage? Most brands use silicon dioxide (the same stuff in the little packets that says DO NOT EAT) but gladly I don't have that in my pantry.
Anyone have a good method for keeping a mix from turning into a brick after storage? Most brands use silicon dioxide (the same stuff in the little packets that says DO NOT EAT) but gladly I don't have that in my pantry.
Posted on 9/14/18 at 7:35 pm to NOLATiger71
(Cajun Aces) Select Seasoning
Need
1/4 cup Salt
2 Tablespoon paprika
1 Tablespoon Garlic
1 Tablespoon Onion Powder
1 Tablespoon Black Pepper
1 Tablespoon Cayenne
1 Tablespoon Sugar
1 Tablespoon Dried Herbs
1/2 Tablespoon Ground Celery
1/2 Tablespoon Oregano
1/ 2 Tablespoon Basil
Mix all together and store in an airtight container
Emeril’s Creole Seasoning Blend (Bam!)
Need
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
Mix all together and store in an airtight container
MD’s Creole Seasoning Blend - No Salt
Need
5 Tablespoons Sweet Paprika
2 Tablespoons onion powder
2 Tablespoons garlic powder
2 Tablespoons dried oregano leaves
2 Tablespoons dried sweet basil
1 Tablespoon black pepper
1 Tablespoon white pepper
1 Tablespoon celery seed powder
2 teaspoons cayenne pepper
1 teaspoon ground bay leaf
1 teaspoon dried thyme leaves
Mix all together and store in an airtight container
MD’s Creole Blend #2 with salt
Need
1/2 Cup Kosher Salt
1/3 Cup Sweet Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano
Mix all together and store in an airtight container
Need
1/4 cup Salt
2 Tablespoon paprika
1 Tablespoon Garlic
1 Tablespoon Onion Powder
1 Tablespoon Black Pepper
1 Tablespoon Cayenne
1 Tablespoon Sugar
1 Tablespoon Dried Herbs
1/2 Tablespoon Ground Celery
1/2 Tablespoon Oregano
1/ 2 Tablespoon Basil
Mix all together and store in an airtight container
Emeril’s Creole Seasoning Blend (Bam!)
Need
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
Mix all together and store in an airtight container
MD’s Creole Seasoning Blend - No Salt
Need
5 Tablespoons Sweet Paprika
2 Tablespoons onion powder
2 Tablespoons garlic powder
2 Tablespoons dried oregano leaves
2 Tablespoons dried sweet basil
1 Tablespoon black pepper
1 Tablespoon white pepper
1 Tablespoon celery seed powder
2 teaspoons cayenne pepper
1 teaspoon ground bay leaf
1 teaspoon dried thyme leaves
Mix all together and store in an airtight container
MD’s Creole Blend #2 with salt
Need
1/2 Cup Kosher Salt
1/3 Cup Sweet Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano
Mix all together and store in an airtight container
This post was edited on 9/14/18 at 9:57 pm
Posted on 9/14/18 at 8:04 pm to MeridianDog
MD! Awesome! Thanks.
Posted on 9/14/18 at 9:54 pm to NOLATiger71
Oops! My recipe book is on my computer. and my seasoning recipes are in alphabetical order. I didn't go to the bottom and missed Paul's recipe.
Here it is
Paul Prudhomme’s Basic Cajun Seasoning Blend
Need
2 teaspoons Paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne
Mix all together and store in an airtight container
edited to add:
There is a mistake in my personal recipe. the celery seed is powder and not seed. I will go back and change that
Here it is
Paul Prudhomme’s Basic Cajun Seasoning Blend
Need
2 teaspoons Paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne
Mix all together and store in an airtight container
edited to add:
There is a mistake in my personal recipe. the celery seed is powder and not seed. I will go back and change that
This post was edited on 9/14/18 at 9:56 pm
Posted on 9/15/18 at 12:24 am to NOLATiger71
I generally make my own, it a convenience thing more than anything. Just take a small bowl and whip up whatever you like. That way you’re in control of the flavors. I don’t really have a recipe either, just start grabbin 
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