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Started By
Message
re: Favorite creole/cajun seasonings
Posted on 1/24/24 at 12:49 pm to USEyourCURDS
Posted on 1/24/24 at 12:49 pm to USEyourCURDS
Mrs Dash Table Blend
No salt
Ingredients
Onion, Spices (Black Pepper, Chili Pepper, Parsley, Celery Seed, Basil, Bay, Marjoram, Oregano, Savory, Thyme, Cayenne Pepper, Coriander, Cumin, Mustard, Rosemary), Garlic, Orange Peel, Carrot, Lemon Juice Powder, Tomato, Red Bell Pepper, Citric Acid, Oil of Lemon.
No salt
Ingredients
Onion, Spices (Black Pepper, Chili Pepper, Parsley, Celery Seed, Basil, Bay, Marjoram, Oregano, Savory, Thyme, Cayenne Pepper, Coriander, Cumin, Mustard, Rosemary), Garlic, Orange Peel, Carrot, Lemon Juice Powder, Tomato, Red Bell Pepper, Citric Acid, Oil of Lemon.
0
Posted on 1/24/24 at 12:55 pm to USEyourCURDS
Tony's or I make my own but it's cheaper to just buy Tony's on sale.
My recipe
2 parts kosher salt
2 Parts celery salt
3 parts black pepper
2 parts granulated garlic
2 parts granulated onion
1 part paprika
1 park cayenne
My recipe
2 parts kosher salt
2 Parts celery salt
3 parts black pepper
2 parts granulated garlic
2 parts granulated onion
1 part paprika
1 park cayenne
Posted on 1/24/24 at 1:01 pm to USEyourCURDS
Paul Prudomme's Blackened Redfish Magic has been my go-to for a very long time, but I recently tried out Stalekracker's Two Step, the regular and the fire version, and I like them alot.
Posted on 1/24/24 at 2:08 pm to 91TIGER
Slap ya mama hot(red label) is my goto everyday. Tried most out there and have yet to find one with the heat of this one and to me is less salty. If there is one hotter, please let me know.
This post was edited on 1/24/24 at 2:28 pm
Posted on 1/24/24 at 2:17 pm to rexorotten
Been using Ragin for years.
This post was edited on 1/24/24 at 2:18 pm
Posted on 1/24/24 at 4:25 pm to USEyourCURDS
NuNu's for general use. Started with Tony's, used slap ya mama for a while, and have been using NuNu's for at least 5 years. Good spice to salt ratio.
I use Paul prudhommes magic blends quite a bit. Poultry, meat, pork & veal, seafood, and vegetable
I use Paul prudhommes magic blends quite a bit. Poultry, meat, pork & veal, seafood, and vegetable
Posted on 1/24/24 at 4:38 pm to Rize
quote:
Been using Ragin for years.
I found out about it on here last year. I've tried all of his seasonings and they're all really good.
Posted on 1/24/24 at 5:18 pm to rexorotten
Zydeco Chop Chop
Posted on 1/24/24 at 5:19 pm to USEyourCURDS
I use salt free Tony's and add the salt as needed for my application.
Posted on 1/24/24 at 6:21 pm to USEyourCURDS
I mix my own recipe
Posted on 1/24/24 at 6:26 pm to USEyourCURDS
Most of them put too much salt in it, so I like this salt free one that I can add a little salt in with in needed.
Posted on 1/24/24 at 6:28 pm to USEyourCURDS
I like BDaddy's. Lower sodium mix. Honestly use it because one of my young in-laws developed it while in high school. Good kid.
Available online and in stores around Jennings in SW LA. Better than any other blend I've tried.
Line also includes a "heat" version, fish fry and seafood boil.
BDaddy's
Available online and in stores around Jennings in SW LA. Better than any other blend I've tried.
Line also includes a "heat" version, fish fry and seafood boil.
BDaddy's
This post was edited on 1/24/24 at 6:50 pm
Posted on 1/24/24 at 6:41 pm to Professor Dawghair
Only 2 I have on hand all times is Poppa Earles and Tony’s.
Like Gris, I use Cavendars a fair amount but it’s not cajun.
Like Gris, I use Cavendars a fair amount but it’s not cajun.
Posted on 1/24/24 at 8:36 pm to USEyourCURDS
Slap ya momma or T Boy’s
Posted on 1/24/24 at 9:11 pm to LsuFan_1955
quote:
We started mixing our own a few years back, and can control the salt that way.
I'm probably going to do this. I already have a couple of custom home blends to make cooking quicker for things I like. Might as well have my own Cajun blend as well.
Posted on 1/24/24 at 10:26 pm to USEyourCURDS
Amazin Cajun by Heaven Made Products
It's not as salty as Tony's and I think it tastes better.
The owner competed on Tillman Fertitta's Billion Dollar Buyer, but didn't make the cut.
It's not as salty as Tony's and I think it tastes better.
The owner competed on Tillman Fertitta's Billion Dollar Buyer, but didn't make the cut.
Posted on 1/25/24 at 12:36 am to SlickRick55
quote:
Uncle Larry's
Love some Uncle Larry’s. It definitely has the most kick. I like that it’s a lot more course than most other seasonings too.
Posted on 1/25/24 at 6:46 am to Tmar1no
quote:
Since tryin it, i am all on the cajunland cajun seasoning.
I had to try it after using their crawfish boil seasoning for years.
Exactly the same here.
I went to buy Zatarain's for a boil and bought Cajunland instead. Now I use it exclusively.
Posted on 1/25/24 at 1:25 pm to bossflossjr
Been using Poppa Earles lately. Like the flavor and a friend is one of the owners.
Posted on 1/25/24 at 8:30 pm to Mr. Blutarski
My go too is usually Zatarains. I find Toni’s to be too salty.
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