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Message
Cajun seasoning sodium content
Posted on 5/17/26 at 10:33 am
Posted on 5/17/26 at 10:33 am
When using these seasonings how much sodium content do you prefer.
For reference;
340 mg
Tony Chachere’s Creole
310 mg
Slap Ya Mama Cajun Blend
~300 mg
Nunu’s Cajun Seasoning
~290 mg
Konriko Cajun Seasoning
~286 mg
Cajun Gold Seasoning
~250 mg
Cajun Power All-Purpose Seasoning
~250 mg
Richard’s Cajun Seasoning
~240 mg
Bon CaCa Cajun Seasoning
~230 mg
St. Amant Cajun Seasoning
~210 mg
Cajun Blast Seasoning
140 mg
Cajun Nation Cajun Seasoning
140 mg
Cajun Nation “Cajun Heat” Low Sodium
~95 mg
Oh My Creole Low Salt Blend
85 mg
Cajun Legacy “Creole Heat”
For reference;
340 mg
Tony Chachere’s Creole
310 mg
Slap Ya Mama Cajun Blend
~300 mg
Nunu’s Cajun Seasoning
~290 mg
Konriko Cajun Seasoning
~286 mg
Cajun Gold Seasoning
~250 mg
Cajun Power All-Purpose Seasoning
~250 mg
Richard’s Cajun Seasoning
~240 mg
Bon CaCa Cajun Seasoning
~230 mg
St. Amant Cajun Seasoning
~210 mg
Cajun Blast Seasoning
140 mg
Cajun Nation Cajun Seasoning
140 mg
Cajun Nation “Cajun Heat” Low Sodium
~95 mg
Oh My Creole Low Salt Blend
85 mg
Cajun Legacy “Creole Heat”
9
Posted on 5/17/26 at 10:35 am to Boston911
Best stop or Krechners
Posted on 5/17/26 at 10:37 am to jp0331
Yup…. Best Stop is a good one.
I also find that Blanchards has less.
I also find that Blanchards has less.
Posted on 5/17/26 at 11:15 am to Boston911
I think some of those have low salt or no salt versions.
Posted on 5/17/26 at 12:28 pm to Boston911
StaleKracker's Cajun Two Step is on the sodium lower end at 170mg.
Posted on 5/17/26 at 12:38 pm to Btrtigerfan
Stale Cracka Two Step salt free all purpose - 0 Sodium
Very good flavor
Very good flavor
Posted on 5/17/26 at 12:44 pm to Boston911
quote:zero. Salt is done separately
how much sodium content do you prefer.
Posted on 5/17/26 at 1:29 pm to cgrand
Tony's was designed so that when the food was properly salted, the rest of the seasoning would be just right. If you use a lower salt alternative and follow the same rule of thumb, your food will naturally taste spicier (hotter).
On another point, I've never been sure what "no salt" means - does it mean no sodium of any sort, or does it mean it has a substitute for sodium chloride (like a potassium-based flavoring agent)?
On another point, I've never been sure what "no salt" means - does it mean no sodium of any sort, or does it mean it has a substitute for sodium chloride (like a potassium-based flavoring agent)?
Posted on 5/17/26 at 1:44 pm to Boston911
I have NuNu's in the cabinet RN and man I love it. Haven't had a jar of Tony's in my house in probably 15yrs.
But my favorite is Art's Freedom Fry Seasoning from Targil's. Sodium is 240mg. It's obviously meant to be a french fry seasoning but I use it as an all-purpose. It's also ground finer than the standard grind in Cajun seasonings which is nice.
Also just picked up a jar of Kinder's SPG at Sam's. It's called The Blend. Fantastic. Sodium is at 180mg.
But my favorite is Art's Freedom Fry Seasoning from Targil's. Sodium is 240mg. It's obviously meant to be a french fry seasoning but I use it as an all-purpose. It's also ground finer than the standard grind in Cajun seasonings which is nice.
Also just picked up a jar of Kinder's SPG at Sam's. It's called The Blend. Fantastic. Sodium is at 180mg.
Posted on 5/17/26 at 1:49 pm to Boston911
I like Cajun Land and it's at 290
Posted on 5/17/26 at 2:43 pm to Boston911
I like Knee Deep and it has much lower sodium than Tony’s
Posted on 5/17/26 at 2:48 pm to Boston911
I get the Jean Pierre's Season All with no salt. I can always add in the salt I do want.
Posted on 5/17/26 at 6:42 pm to Boston911
I prefer all seasoning blends without salt for three reasons:
1. true or not, I always feel like they are raping me on the salt in a mix, salt is only about 50 cents a pound
2. having many blends with salt in them takes up a lot of room in the spice cabinet
3. the main reason is I like to have the ability to balance the salt content in every dish, it does so much more than just add the taste of salt using a salt blend just limits the range of salt you can use
1. true or not, I always feel like they are raping me on the salt in a mix, salt is only about 50 cents a pound
2. having many blends with salt in them takes up a lot of room in the spice cabinet
3. the main reason is I like to have the ability to balance the salt content in every dish, it does so much more than just add the taste of salt using a salt blend just limits the range of salt you can use
Posted on 5/17/26 at 10:12 pm to Stadium Rat
quote:
"no salt" means - does it mean no sodium of any sort, or does it mean it has a substitute for sodium chloride (like a potassium-based flavoring agent
That is the difference with Tony's, I noticed that a while back.
Salt isn't bad per se. Every piece of meat we cook (properly) is nearly caked in salt. That's fine. Having the same amount of salt in mac and cheese, no bueno, I guess.
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