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Started By
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How prevalent is Tony’s seasoning in non-Louisiana households?
Posted on 6/22/25 at 11:33 am
Posted on 6/22/25 at 11:33 am
It’s on every table in every house in Louisiana as we all know. But is this staple also prevalent in other states the same way or is this pretty much exclusive to Louisiana and its neighboring states?
For example do people use Tony’s a lot in states like North Carolina or Kentucky?
For example do people use Tony’s a lot in states like North Carolina or Kentucky?
77
Posted on 6/22/25 at 11:34 am to turnpiketiger
Napoleon, like anyone can even know that
Posted on 6/22/25 at 11:35 am to turnpiketiger
quote:
It’s on every table in every house in Louisiana as we all know.
I don’t use that shite
quote:
For example do people use Tony’s a lot in states like North Carolina or Kentucky?
Um yes, have you ever left Livingston Parish
Posted on 6/22/25 at 11:35 am to turnpiketiger
quote:
It’s on every table in every house in Louisiana as we all know.
Posted on 6/22/25 at 11:36 am to turnpiketiger
quote:
It’s on every table in every house in Louisiana as we all know.
It’s only on the table of salt addicted shitty cooks
Posted on 6/22/25 at 11:37 am to turnpiketiger
Best Stop and Best Stop only in our household.
Posted on 6/22/25 at 11:38 am to Mingo Was His NameO
quote:
It’s only on the table of salt addicted shitty cooks
If you’ve ever seen a recipe for something, as long as it’s food, there’s salt in it.
This post was edited on 6/22/25 at 11:43 am
Posted on 6/22/25 at 11:39 am to turnpiketiger
quote:
How prevalent is Tony’s seasoning in non-Louisiana households?by turnpiketigerIt’s on every table in every house in Louisiana as we all know. But is this staple also prevalent in other states the same way or is this pretty much exclusive to Louisiana and its neighboring states? For example do people use Tony’s a lot in states like North Carolina or Kentucky?
I grew up around the country. In the early 90s we would have family mail us a couple cans of Tony’s as needed.
Never lived in a house without it on the table or on the spice rack. Oh, and hot sauce. Louisiana hot, not refrigerated like a gentile.
Posted on 6/22/25 at 11:39 am to HeadCall
quote:
If you’ve ever seen a recipe for something, as long as it’s, there’s salt in it.
You want to try English this time brother?
Posted on 6/22/25 at 11:40 am to turnpiketiger
Tony’s more spice or Bold is pretty good.
Original is way too salty.
Original is way too salty.
Posted on 6/22/25 at 11:41 am to msutiger
quote:
Best Stop and Best Stop only in our household.
I call it all Tony’s. I really mean Tony’s style seasoning. It can have whatever label on it just referring to canned Cajun seasoning.
Posted on 6/22/25 at 11:41 am to turnpiketiger
tony's, slap ya mama, and other cajun/creole seasonings are pretty common throughout the country now.
Posted on 6/22/25 at 11:42 am to GreatLakesTiger24
quote:
tony's, slap ya mama, and other cajun/creole seasonings are pretty common throughout the country now.
Many restaurants especially national chains have a “Cajun pasta” which is just a Alfredo pasta dusted with Tony’s. Always laugh at it.
Posted on 6/22/25 at 11:43 am to Mingo Was His NameO
quote:
You want to try English this time brother?
No. I must’ve made a type.
Probably because my T levels are low, probably due not getting enough sleep and since I’m fat my little sausage fingers don’t type so good.
Posted on 6/22/25 at 11:43 am to Mingo Was His NameO
quote:
You want to try English this time brother?
Great deflection. Key sign of losing.
Posted on 6/22/25 at 11:44 am to turnpiketiger
My Texas pantry has Tony’s bold at all times
Posted on 6/22/25 at 11:44 am to turnpiketiger
I currently have Slap Ya Mama in my cabinet instead of Tony’s. I’m in Alabama.
Posted on 6/22/25 at 11:46 am to Mingo Was His NameO
quote:
salt addicted
There is a lower sodium version
Posted on 6/22/25 at 11:46 am to GreatLakesTiger24
I make my own so that I can make it salt free and use fresher herbs, etc.
My base recipe is from Emeril's New New Orleans cookbook.
When I want TexMex I use a Mexican spice that is heavier on chilli peppers with lime overtones.
My base recipe is from Emeril's New New Orleans cookbook.
When I want TexMex I use a Mexican spice that is heavier on chilli peppers with lime overtones.
Posted on 6/22/25 at 11:49 am to GreatLakesTiger24
quote:
tony's, slap ya mama, and other cajun/creole seasonings are pretty common throughout the country now.
Yeah there are a few cajun seasonings to choose from in grocery stores in East TN.. but I prefer Slap Ya Mama so I usually bring a few back every time I visit family in Louisiana.
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