Tony Chachere's Creole Seasoning ~Recipe?

thirtydaZe · 11-22-2011, 11:04 AM

This is the stuff right here, you may know it:

Anyhow, I recently tried this stuff on BB's, with a sweet sauce and just loved it.

Looking to make my own as to say, I made the seasoning, and would also be my first attempt at doing so.

Just looking for a good comparable recipe if anyone has something?

Lake Dogs · 11-22-2011, 12:23 PM

Pretty much wave a little paprika near the salt shaker.

I actually use it as a season salt. Really.

powerpig · 11-22-2011, 12:25 PM

This is the original recipe from his cookbook. Today's version doesn't have MSG.

Recipe By : Tony Chachere
26 ounces free flowing salt
1 1/2 ounces black pepper ground
2 ounces red pepper ground
1 ounce garlic powder pure
1 ounce chili powder
1 ounce Monosodium glutamate (Accent)
Mix well and use like salt. When it’s salty enough, it’s seasoned to perfection.

jimmyinsd · 11-22-2011, 12:27 PM

just a dumb question, but why not just start with that as a base and doctor it too your taste? i cant speak for the product everywhere, but IIRC i think its only about $4 bucks pound around here. i didnt think that was too bad for a mixed spice.

lay that on a pork loin and then bath it in zesty italian dressing and smoke to your desired doneness. definately a tasty sandwich, no sauces required if you dont over cook it.

thirtydaZe · 11-22-2011, 12:29 PM

^^
most likely, just looking for something to do to make it look like i might know what i'm doing.

26oz salt, wow. maybe i don't really want to know!

Big Bears BBQ · 11-22-2011, 12:29 PM

I always use this on my chickens and turkeys .......

jimmyinsd · 11-22-2011, 12:30 PM

Quote:

Originally Posted by powerpig

This is the original recipe from his cookbook. Today's version doesn't have MSG.

Recipe By : Tony Chachere
26 ounces free flowing salt
1 1/2 ounces black pepper ground
2 ounces red pepper ground
1 ounce garlic powder pure
1 ounce chili powder
1 ounce Monosodium glutamate (Accent)
Mix well and use like salt. When it’s salty enough, it’s seasoned to perfection.

i stand corrected, if thats all there is too it there is definately money to be saved by mixing it yourself. either way its a nice starter seasoning.

jimmyinsd · 11-22-2011, 12:32 PM

Quote:

Originally Posted by thirtydaZe

^^
most likely, just looking for something to do to make it look like i might know what i'm doing.

26oz salt, wow. maybe i don't really want to know!

HA! just wrap it in duct tape and use a sharpie to write

" (your name) 's secret BBQ seasoning " maybe throw a skull and cross bones on it for effect.

Harbormaster · 11-22-2011, 01:17 PM

Tony's is great, but it is a seasoned salt and not a rub. I used to use it as an ingredient in rub in place of an equal amount of salt, but never as a rub itself.

Thanks for posting the recipe. Many years ago some very fine folks in Baton Rouge (after a particularly disasterous system conversion which I miraculously pulled off) gifted me with a 'care package' of Louisiana goodies, one of which was Tony's. Been hooked ever since.

Smiter Q · 11-22-2011, 01:22 PM

I like that seasoning salt on fish especially.

@Powerpig.. thanks for posting

powerpig · 11-22-2011, 02:06 PM

If you want to make a rub from it, just use half turbo sugar and half Tony's. Works every time!

eddieh70301 · 11-22-2011, 02:18 PM

I've been using Emeril's Essence as a base and add turbinado sugar (1 TBL) at a time until I get the taste I am looking for.

2 1/2 tablespoons paprika (Spanish or Smoked)
2 tablespoons salt (Kosher or Sea)
2 tablespoons garlic powder
1 tablespoon black pepper (Coarse Grind)
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

chingador · 11-22-2011, 02:21 PM

Quote:

Originally Posted by powerpig

This is the original recipe from his cookbook. Today's version doesn't have MSG.

Recipe By : Tony Chachere
26 ounces free flowing salt
1 1/2 ounces black pepper ground
2 ounces red pepper ground
1 ounce garlic powder pure
1 ounce chili powder
1 ounce Monosodium glutamate (Accent)
Mix well and use like salt. When it’s salty enough, it’s seasoned to perfection.

that really cannot be it. There is some kind of aromatic, like cloves, mace or something like that in there. Something similar to what you will find in crab boil.

hamiltont · 11-22-2011, 02:45 PM

Quote:

Originally Posted by chingador

that really cannot be it. There is some kind of aromatic, like cloves, mace or something like that in there. Something similar to what you will find in crab boil.

I've see where some add Thyme, Sweet Basil and/or Bay Leaves.Maybe that's what you picked up? Cheers!!!

powerpig · 11-22-2011, 02:56 PM

Quote:

Originally Posted by chingador

that really cannot be it. There is some kind of aromatic, like cloves, mace or something like that in there. Something similar to what you will find in crab boil.

It was taken straight from his first cookbook. Keep in mind that this is the "original" recipe. The main ingredient in crab boil is cayenne pepper.

11-22-2011, 11:04 AM	#1
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha	Tony Chachere's Creole Seasoning ~Recipe? This is the stuff right here, you may know it: Anyhow, I recently tried this stuff on BB's, with a sweet sauce and just loved it. Looking to make my own as to say, I made the seasoning, and would also be my first attempt at doing so. Just looking for a good comparable recipe if anyone has something? __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe

11-22-2011, 12:23 PM	#2
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Pretty much wave a little paprika near the salt shaker. I actually use it as a season salt. Really. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

11-22-2011, 12:27 PM	#4
jimmyinsd Full Fledged Farker Join Date: 05-11-10 Location: Twin Brooks, SD	just a dumb question, but why not just start with that as a base and doctor it too your taste? i cant speak for the product everywhere, but IIRC i think its only about $4 bucks pound around here. i didnt think that was too bad for a mixed spice. lay that on a pork loin and then bath it in zesty italian dressing and smoke to your desired doneness. definately a tasty sandwich, no sauces required if you dont over cook it. __________________ COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others.

11-22-2011, 12:29 PM	#5
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha	^^ most likely, just looking for something to do to make it look like i might know what i'm doing. 26oz salt, wow. maybe i don't really want to know! __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe

11-22-2011, 01:17 PM	#9
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	Tony's is great, but it is a seasoned salt and not a rub. I used to use it as an ingredient in rub in place of an equal amount of salt, but never as a rub itself. Thanks for posting the recipe. Many years ago some very fine folks in Baton Rouge (after a particularly disasterous system conversion which I miraculously pulled off) gifted me with a 'care package' of Louisiana goodies, one of which was Tony's. Been hooked ever since. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

11-22-2011, 12:25 PM	#3
powerpig Full Fledged Farker Join Date: 03-06-11 Location: Guntersville, AL	This is the original recipe from his cookbook. Today's version doesn't have MSG. Recipe By : Tony Chachere 26 ounces free flowing salt 1 1/2 ounces black pepper ground 2 ounces red pepper ground 1 ounce garlic powder pure 1 ounce chili powder 1 ounce Monosodium glutamate (Accent) Mix well and use like salt. When it’s salty enough, it’s seasoned to perfection.

11-22-2011, 12:29 PM	#6
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi.	I always use this on my chickens and turkeys .......

11-22-2011, 01:22 PM	#10
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX	I like that seasoning salt on fish especially. @Powerpig.. thanks for posting __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11

11-22-2011, 02:06 PM	#11
powerpig Full Fledged Farker Join Date: 03-06-11 Location: Guntersville, AL	If you want to make a rub from it, just use half turbo sugar and half Tony's. Works every time!

11-22-2011, 02:18 PM	#12
eddieh70301 is one Smokin' Farker Join Date: 03-30-10 Location: Thibodaux, LA	I've been using Emeril's Essence as a base and add turbinado sugar (1 TBL) at a time until I get the taste I am looking for. 2 1/2 tablespoons paprika (Spanish or Smoked) 2 tablespoons salt (Kosher or Sea) 2 tablespoons garlic powder 1 tablespoon black pepper (Coarse Grind) 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme __________________ Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault