Low sodium seasoning

Slap Ya Mama makes a low sodium version

Salt makes the food world go round.

Leon's Cajun Seasoning is great. The original has some salt, but it's about the 6th ingredient listed and there is also a salt-free version. You can only find it at Calvin's Bocage Supermarket or some of the Maxwell Markets. I like it much better than Tony's. There is a story behind it, but all I know is that Leon worked at Bocage Racquet Club and it's his recipe.

Lot's of options out there. Been using this:

In developing our own version of similar seasonings already on the market, we wanted to avoid one pitfall we tasted time and again: Too much salt. Don’t mean to rub it in, but it seems we succeeded. Our spicy, smoky, salty, and sweet flavors all work together for a wonderfully earthy, aromatic, balanced result. Coffee, garlic, and paprika notes are right up front. These bold flavors are harmonized with brown sugar and salt.

TJ

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Apparently Costco's no salt seasoning is supposed to be really good.

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To be clear bunchy, this isn't a Tony's type seasoning blend. Doesnt have any heat and it's not finely grounded. Lotta flavor though

Marque's Restaurant Supply on the westbank has a good sodium free cajun/creole seasoning. It's in a large plastic jar. It costs more than their regular seasoning because salt is a cheap and heavy ingredient and it's sold by weight.

There's also THESE sodium free flavoring packets that I use in cooking to give extra flavor.

I wish the marketing was clearer with the seasonings. Sodium free is clear enough, but it's hard sometimes to know if they're using salt substitutes.

No salt creole seasoning is available at rouses if you live in LA

You could leave out the salt and MSG and make your own:

Tony Chachere’s Original Creole Seasoning

Basic mix

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 above recipe, add
1 tsp powdered thyme
1 tsp ground bay leaf
1 tsp sweet basil

1. Mix and store in an airtight container.

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

I use no salt seasoning (creole, cavenders, etc) just because I like to add my own salt, and I prefer kosher salt on proteins rather than table salt