re: Is Tony Chachere&#39;s overrated as a general seasoning?

Posted by OTIS2

NoLA

Member since Jul 2008

52581 posts

Posted on 5/7/15 at 6:50 pm to LSU Tiger Bob

The world champion jambalaya recipe posted a few days back used Tony's .

Posted by AppyTiger

God's Country

Member since May 2015

227 posts

Posted on 5/7/15 at 6:57 pm to andouille

quote:

Personally I threw a half used box away and have not replaced. Crap for amateurs.

Lmao. Tell em Bobby Flay

Posted by highcotton2

Alabama

Member since Feb 2010

10538 posts

Posted on 5/7/15 at 7:10 pm to PapaPogey

Looks like it is time to reorder.

Posted by Patrick_Bateman

Member since Jan 2012

17823 posts

Posted on 5/7/15 at 7:37 pm to PapaPogey

I love it. Use it as a salt substitute.

Posted by dnm3305

Member since Feb 2009

16100 posts

Posted on 5/7/15 at 7:48 pm to PapaPogey

To all of the people saying its too salty, do you use it as a solitary seasoning and not use salt (the way it is intended to be used), or do you salt your food in addition to tonys? I use tonys as if it were salt and once thats right, i add heat with cayenne. Tonys is great as an all around seasoning. Its still not even in the top ten of quality cajun seasonings. Konriko, Slap Ya Mama, NuNus, The Best Stop, Zatarains, Louisiana, etc all are better. Best Stop from scott is my favorite

Posted by Kajungee

South ,Section 6 Row N

Member since Mar 2004

17033 posts

Posted on 5/7/15 at 8:09 pm to dnm3305

Is it way to salty or not spicy enough ?

Same thing right
Try Tony's "more spicy" variety, its less salty.

Tonys toned down the spice when they went national many years ago.
And it no longer contains MSG like the original

And Rat you beat me to the original recipe

First recipe in his first cookbook

Posted by yellowfin

Coastal Bar

Member since May 2006

98963 posts

Posted on 5/7/15 at 8:12 pm to PapaPogey

I can't really tell the difference between one cajun blended seasoning and the next

2 ...

Posted by JodyPlauche

Baton Rouge

Member since Aug 2009

9938 posts

Posted on 5/7/15 at 9:20 pm to yellowfin

It won America's Test Kitchen's Cajun seasoning taste test.

I like it, but I tend to use Slap Yo Mama white pepper blend or just salt and pepper.

Posted by OTIS2

NoLA

Member since Jul 2008

52581 posts

Posted on 5/7/15 at 9:25 pm to Kajungee

quote:
First recipe in his first cookbook

I got that book in '85, along with several of his other ones. Great resources.

2 ...

Posted by T

Member since Jan 2004

9889 posts

Posted on 5/7/15 at 9:28 pm to PapaPogey

It is salty and excellent

Posted by Stadium Rat

Metairie

Member since Jul 2004

10204 posts

Posted on 5/7/15 at 9:29 pm to OTIS2

quote:
First recipe in his first cookbook

He said that 1 recipe was worth the price of the cookbook and I can't argue.

Posted by Kajungee

South ,Section 6 Row N

Member since Mar 2004

17033 posts

Posted on 5/7/15 at 9:55 pm to OTIS2

quote:
I got that book in '85, along with several of his other ones. Great resources.

Same here.
The Seafood by far the best. Different recipes for every variety of fish in the gulf, the basin and many other places. Not to mention whole sections for turtle, frog and gator.

2 ...

Posted by robchand58

Denham Springs LA

Member since Nov 2012

675 posts

Posted on 5/7/15 at 10:00 pm to Kajungee

Second the rec on the Ball's Cajun Seasoning. Used to find it at Albertson's here in BR, but not lately. Every trip through Lake Charles, I have to load up!

Posted by BRgetthenet

Member since Oct 2011

118252 posts

Posted on 5/7/15 at 10:13 pm to robchand58

I've been using Cavenders in place of Tony's. Not as salty. More flav.

Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

49636 posts

Posted on 5/7/15 at 10:20 pm to BRgetthenet

I rarely use Tony's. Can't recall the last time I did. I use Cavender's quite often. I also use Morton's Nature's Seasoning sometimes. I like Slap's white pepper blend also, but I haven't used it in ages. I use white pepper often.