What is board’s recommendation for a good general purpose Cajun seasoning.

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Looking for a good alternative to Tony’s. I just find it to be too salty.

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Try the Cajun Two Step.

It’s has half the sodium of Tony”s at 170mg per serving..

Slap ya momma.

Adjust salt to your liking:

Tony Chachere’s Original Creole Seasoning

Basic mix

26 oz box free flowing salt
1 ½ oz ground black pepper
2 oz ground red pepper
1 oz garlic powder
1 oz chili powder
1 oz MSG
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For seafood, to HALF of above recipe, add

1 tsp powdered thyme
1 tsp ground bay leaf
1 tsp sweet basil

Mix and store in an airtight container.

Source: Tony Chachere's Cajun Country Cookbook, 8th printing, 1977.

Here are several.

(Cajun Aces) Select Seasoning

Need:

1/4 cup Salt
2 Tablespoons 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

Directions:

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

Directions:

Mix all together and store in an airtight container


My Creole Seasoning Blend

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
2 teaspoons cayenne pepper
1 teaspoon ground bay leaf
1 teaspoon dried thyme leaves

Directions:

Mix all together and store in an airtight container


My 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

Directions:

Mix all together and store in an airtight container


Tony Chachere’s Creole Seasoning

1/4 cup fine sea salt
1 teaspoon cornstarch
5 teaspoons Red cayenne pepper
5 teaspoons Garlic Salt
4 teaspoons ground black pepper
1 Tablespoon Chili Powder
2 1/2 teaspoons celery salt
2 teaspoons ground mustard
1 1/2 teaspoons ground basil
1 1/2 teaspoons ground sage
1 teaspoon onion salt
1/2 teaspoon ground oregano
1/2 teaspoon ground thyme

Combine all ingredients in a resealable container (1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon seasoned chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme).
Seal the container.
Shake until thoroughly blended.
Store tightly sealed in a cool, dry place away from light and moisture.




Serious Eats Cajun Spice Blend

1 teaspoon chili powder
1 teaspoon ground oregano
1 teaspoon dried thyme
1 teaspoon ground white pepper
1 teaspoon ground black pepper, or whole peppercorns
1 teaspoon red pepper flakes
2 Tablespoons sweet paprika
1 1/2 Tablespoons salt
2 Tablespoons onion powder
2 Tablespoons garlic powder
2 Tablespoons red cayenne powder
1/2 teaspoon ground bay leaf

Combine all ingredients in a spice blender and grind until fine, or grind red pepper flakes and mix all ingredients well. Store in a tightly closed container.



Paul Prudhomme’s Blackened Spice Blend

1 Tablespoon Paprika
1 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/2 teaspoon thyme leaves
1/2 teaspoon oregano leaves

Mix and store in a tightly sealed container

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MeridianDog

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You are a true treasure.

Tony's Bold or Extra Spice. Both have less salt that original Tony's.

I would never get in a pissing contest with your Lousianna boys but I use this on a ton of my steaks, chicken and pork. It has a fantastic taste. I have probably used 10 jars of it over the years...

BDaddy's is my favorite. They make a good fish fry breading and seafood boil seasoning too.

You can buy it in several SW LA stores around Jennings. They ship too.

BDaddy's

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know the family that created this and they’re wonderful super hardworking people.

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Yes they really are. Know them well.