Tony Chachere's Creole Seasoning Mix

Ingredients:

1 box (26-ounces) Morton's free flowing salt
1 box (1 1/2 ounces) ground black pepper
1 bottle (2-ounces) ground red pepper
1 bottle (1-ounce) pure garlic powder
1 bottle (1-ounce) chili powder
1 carton (1-ounce) monosodium glutamate (Accent)

Directions:

Mix well and use like salt.
When it is salty enough, it's seasoned to perfection.
Use generously on anything you like to season.
If too peppery for children, add more salt to mixture, then season to taste.

Tip: To season seafood use half of above mixture and add: 1 tsp. powdered thyme. 1 tsp. bay leaf, and 1 tsp. sweet basil.

Makes 31 and 1/2 ounces of seasoning mix.

Source: Tony Chachere's Micro-Wave Cajun Country Cookbook.

Cajun Recipes-Cajun and Creole Recipes

Cooking Tips:

Pumpkin substitute: At the last minute, you find that you thought you had pumpkin for a recipe, then you find out you don't. You might just have some sweet potatoes! Sweet potatoes are a good substitute for pumpkin, and pumpkin is a good substitute for sweet potatoes (in certain recipes).

Pie Crust: If you are having trouble with your crust browning too soon around the rim, place some tin foil around it prevent burning.

Frying Turkey: If you are frying a turkey, please use precautions, and the correct type of oil. Peanut oil is the best oil to use as it has a lower flash point, and doesn't catch on fire as easily as other oils. NEVER fry a turkey indoors!

Injecting a Turkey: There are several Cajun marinades (and others) that come with an injector to add more flavor. Personally, I like the marinades that Tony Chachere makes.

Tony Chachere's Creole Seasoning Mix

Ingredients:

Directions:

Recipes: