Is Tony Chachere's overrated as a general seasoning?

I find it way to salty.

It's just too salty for me. I have to use it in such small doses that it doesn't really do anything for me flavor wise. In general I try to stay away from anything that is labeled "Cajun Seasoning."

Its too salty for me

Too salty. Make my own with better quality spices.

It's about all we get up here in NC. I don't use it much in stuff but love it on some stuff. It's perfect for shaking of eggs and fried foods. I use it in place of salt when I use it

Tony's is an excellent salt replacement. If you like a dish more spicy, you need to put down the Tony's once the salt is correct, and pick up the pepper. Stop over-salting your food, folks.

quote:

---

I find it way to salty.

---

Same here. And the sodium free Tony's makes me sneeze my guts out.

I mostly use Slap Ya Mammas. It's a little less salty than Tony's or Zats.

quote:

---

it is the original and according to some posters here, originality carries real weight.

---

But it isn't even the original Tony's recipe anymore. Here's the original:


Tony’s Original Creole Seasoning

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

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

For seafood, to HALF of the recipe above, add

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

I use slap ya mamma if I use a premixed spice. I usually just make my own, or season the dish to where you don't need anything else on it. other than some Tabasco or LA

iodized salt is for the birds.

kosher or sea salt, bruh. Himalayan pink salt ftw