re: What’s y’all favorite all purpose seasoning?

Slap Yo Mana
Old Bay

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The Blanco seasoning from Meat Church is an awesome AP seasoning that’s not a cajun style. It’s a fine ground salt pepper garlic onion blend. Garlic Butter blend from Heath Riles is awesome as well.

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I absolutely love these two, especially on steaks, but I’ve noticed I have a sensitivity or allergic type reaction to MSG. Both of those have MSG which is very unfortunate for me.

I love that Holy Voodoo one too from Meat Church. That stuff taste good on anything.

Not all of MeatChurch and Heath Riles seasons have MSG though.

OP if I’m going to pick a Tony’s type Cajun seasoning I prefer that Slap Ya Mamma hot one in the red shaker. A little bit of that stuff goes a long ways and is less salty which my blood pressure appreciates.

Kinder's Browned Butter and Garlic seasoning has been incredibly versatile for me lately

The Best Stop is my favorite seasoning.

Tony’s Spice and Herbs is really good. Way better than the original. It’s one of my favorites for sure.

Other seasonings in the rotation:

Favorite all purpose seasoning is salt.

It's good on just about everything.

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Britney Landry who cooks south LA dishes on Instagram. I believe she's from the Houma area.

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New Iberia area, have run into her a few times in the area, and the filter does not have to do the heavy lifting, lol.


Her stuff is pretty good, as well as another Berry seasoning; Bon CaCa.

New on the shelf is Hal the Cajun Lady Accent's "Creole Zydeco". It browns nicely. I also like Paul Prudhomme's Poultry Magic for chicken.

Both of these are Low Sodium and I add my own salt.

Best Stop - garlic Cajun seasoning
Found it at Rouses. Good flavor, less salt than others

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Tony’s has a ‘lil too much salt for my taste, but I do like their “More Spice” variant…

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Tony started mixing his concoctions at his hunting camp, on Big Alabama Bayou, just North of l-10 in the Atchafalaya Swamp. Before his death, I was told, his company had bought the old camp back.

A bunch of the guys I worked with, were members of that hunting club.

A note: They would start their Jambalaya on top the stove, then finish it off in the oven.

One morning at work, one of the guys from the camp wanted to make a pan of biscuits, looking in the refrigerator, no milk, went to his locker, brought back a couple cans of beer. Really good biscuits.