creole / cajun seasoning

I found this stuff at the the local section in publix the other day. Good stuff. Pretty spicy not too salty. says it was manufactured in vestavia. What do yall like ? If you have a good recipe please share.

I just use Tony C’s if I want premade creole seasoning. Most of the time I just add the ingredients separate based on what I’m cooking in different amounts. Salt, pepper, garlic powder, paprika, chili powder, cayenne, Italian seasoning.

I know it sounds snobbish, but like my BBQ rub, steak seasoning, chicken seasoning, salad dressings, etc... We just make our own. Most of that stuff has some weird stuff in it or it has too much sodium. There are literally hundreds of recipes online for all those types of seasoning blends and most contain stuff we already have in our spice cabinet. Plus once you mix some up you can play around and change them up to suit your own personal tastes.

Post up what you use for steak and chicken if you don’t mind. I’ll try it out and let you know what I think.

I saw that myself in Publix the other week. I may grab some next time I’m going in there.

I agree most of the stuff is mostly salt. I prefer less salt

That's not Cajun seasoning, that's Creole seasoning, there's a difference in the people, food, and seasonings 😀 But was it any good?

Slap Ya Mama > Tony’s

Yep, especially the white pepper blend.

Nunu’s Cajun seasoning (Louisiana) is really good. If you ever get over to one of their stores be sure to grab some sweet n sour chicken sausages!!

Ms Helen does not look like a Vestavia native. Jus sayin...

yeah, call a Cajun a Creole and see what happens.....

https://www.youtube.com/watch?v=_hEVkhKLLGk

Im smoking some chicken thighs today so I'm trying some of this creole mustard on a few of them. I don't like mustard on pork but I believe this will be good.

Good thing you ain’t cooking pork lol

That's right. Creoles are a whole different group of people. Most are from the southeast part of the state. They are hard to understand when they speak.

Well the mustard creole was ok. Not for me but luckily I put some old bay on about 5 quarter's and they where really good.

i didnt know it but conecuh makes a seasoning. havent tried it yet but it smells mighty fine

conecuh also has bacon. Good stuff!

The white pepper blend is the chit. Tony's is a salt block.

If I don't mix it myself this is all we use. It's one of the better blends

Put it on before you put your rub on

I normally do but what I did was after they where falling apart I pulled the skin off of them and seasoned them then cooked for another couple minutes. I let them cool then pulled all the meat of the bone and mixed it up. Kid friendly smoked chicken.