Reddit Reddit reviews Tony Chacheres Seasoning Creole, 17 oz

We found 7 Reddit comments about Tony Chacheres Seasoning Creole, 17 oz. Here are the top ones, ranked by their Reddit score.

Grocery & Gourmet Food
Herbs, Spices & Seasonings
Cajun Seasonings
Mixed Spices & Seasonings
Pantry Staples
Tony Chacheres Seasoning Creole, 17 oz
Blend of flavorful spicesEnhances the flavor of meats, seafood, poultry, vegetables, eggs, soups, stews and salads, even barbecue and French friesUse it anytime or anywhere17 oz.
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7 Reddit comments about Tony Chacheres Seasoning Creole, 17 oz:

u/fire_n_ice · 6 pointsr/daddit

This is all you really need for Cajun cooking. If you want, I can link you a red beans and rice recipe that I use that everyone I serve it to loves.

u/WaitIOnlyGet20Charac · 6 pointsr/australia

American here, what brand should I order?

Mitani?

Edit: Thanks guys, pumped to try this shit! I ended up getting mitani

If any of you want to try what we put on our fries in cajun country, here ya go

Edit 2: this is the more popular brand, though it's technically creole not cajun

u/L00K_Over_There · 2 pointsr/Traeger

I've always fried turkeys, but this past year I smoked two boneless breast as well and they turned out great. I used the same recipe on the smoked ones that I did on the fried ones.

I'll inject my turkeys the night before and saran wrap then throw back in the fridge. The day off I'll pull out of the fridge and rub down with olive oil and then Cajun seasoning.

For the injection I've always done Cajun Injector Mesquite BBQ

For the rub I use Tony Chacheres Creole Seasoning

Every turkey I've done turns out juicy and moist so I've never bothered to brine mine.

u/MCMeatHammer · 2 pointsr/food

Listen, I feel like I'm sticking my neck out here a little bit, but if your your etouffe is lacking something that you can't put your finger on, slip some Tony's in there.

u/lightsource1808 · 1 pointr/spicy

On just about anything (seafood, poultry, beef or pork) - Tony Chachere's Creole Seasoning

Also a big fan of True Lemon and True Lime, altho, not "spicy" per se, mostly tart, but really sets off fish, poultry and most vegetables from the "same old same old".

Louisiana Crawfish, Crab and Shrimp Boil is also really nice (not just for boiling seafood) - mostly salt, garlic, onion, cayenne and a pinch of cinnamon. A little goes a LONG weay, it's easy to overdo it with this one. Great for seasoning potatoes tho (fries, or just boiled new potatoes)

Source: Texas Cajun