Best cajun seasonings according to redditors
We found 98 Reddit comments discussing the best cajun seasonings. We ranked the 31 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 98 Reddit comments discussing the best cajun seasonings. We ranked the 31 resulting products by number of redditors who mentioned them. Here are the top 20.
I don't buy too many food items from Amazon, but I will recommend this green curry paste! I could only find the Thai Kitchen pastes in my local grocery store which I found underwhelming, but this one is delicious :). Also looks like you can buy Tony Chachere's creole seasoning which I am obsessed with.
Tonys?
edit: [found it] (http://www.amazon.com/Tony-Chacheres-Original-Creole-Seasoning/dp/B00D1G7LZM/ref=sr_1_1?ie=UTF8&qid=1454281733&sr=8-1&keywords=tony%27s+chachere)
http://www.amazon.com/Red-Hot-Seasoning-Franks-Powder/dp/B00JV9VT9C
Here, now the popcorn won't have wet spots.
It's a type of seasoning salt, more or less.
Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_apa_i_e5f7Cb97200DQ
Seconded, also adding Tony Chachere's, which i put on basically everything. also some spice humor.
Ever had gumbo? This mix makes a really good gumbo that 1 person could eat for most of a week. My wife and I generally get 6 - 8 meals out of each packet. You just add white rice made at home, and protein (sausage or chicken generally, but tofu works well too) if you want it. I either do some homemade sourdough or some really cheap frozen rolls.
Bottom line is that it is super filling, about the same price as Campbell’s if you don’t mind eating it several days in a row, and it’s perfect for the way the weather has changed up here. My wife and I lived on it for most of a year when I had to stop working and apply for disability.
If you do get furloughed and are having trouble with food, hit me up. I’m just outside the district, so I can pick you up and make sure you get a good meal with some leftovers to take home. I might be able to put you in touch with a better pain doctor, too, though she could be quite a drive depending on where you’re located.
What you’ll need
Crawfish
Salt for purging (3-4 big Morton’s salt containers)
Kiddie pool with holes poked in it
Zatarains crab boil x 2 64 oz buckets
Vidalia onions
Lemons
Red potatoes
White corn
8 sticks of butter
Bushel of cloves of garlic
Andouille sausage
Large empty coolers
Go to dekalb farmers market for the crawdads, they are delivered a few times a week live and you can buy sacks of about 30-40 lbs. you have to go to the back of the seafood counter and ask for the sacks. Season goes through June but is usually dried up by July 4th. Shoot for 3-5 lbs of crawfish per person. Pick up lemons, onions, garlic cloves, corn and potatoes there as well, it’s ridiculously cheap.
Buy one of [these](King Kooker 5012 Portable Propane Outdoor Boiling and Steaming Cooker Package with 50-Quart Aluminum Pot and Steaming Basket https://www.amazon.com/dp/B004070QDA/ref=cm_sw_r_cp_api_i_hjL4AbD13FVYW), or something like it. Get something that you can use to lift the pot out and the lid off. You’ll only want to fill it up a little over halfway so you don’t overflow the pot when you put the crawfish in.
Buy two of [these](Zatarains Pre-Seasoned Crab and Shrimp Boil 72 Ounce https://www.amazon.com/dp/B009K6RAO4/ref=cm_sw_r_cp_api_i_CmL4Ab1NJAWY1) it’s the best seasoning you can buy for these.
Get a bunch of large empty coolers to throw the food in once it’s done cooking.
First you’ll need to purge the crawfish, which is throwing salt on them so they shit themselves before you cook and eat them. The easiest way to do this is pour them out in a kiddie pool that you have holes poked in. Hose them off really good before you add the salt, they can be pretty dirty. Salt them up good and let that sit and then rinse it off. I use about 2 containers of salt per bag of crawfish.
Get the pot boiling and throw in just enough seasoning to make the water turn colors, about 1/8 of that jar of seasoning. That’s for the corn, you don’t want to have the water too spicy for the corn because it soaks everything up. Boil for 10 minutes and strain immediately.
Throw the rest of the first jar of seasoning in the boiling water, and throw the potatoes and andouille in with that. Boil for about ten minutes and strain immediately. Do a knife test to make sure that the potatoes are done. Keep the corn, potatoes and sausage in the coolers so they will stay warm.
Now for the crawfish. Take out the straining bowl from the main pot. You’ll want to cut up about 6 lemons and squeeze the juice in the water and throw the lemons in the straining pot whole. Throw 12 cloves of garlic (or more, I haven’t found the amount that is too much). Throw in two or three whole Vidalia onions. Fill the straining pot up 3/4 of the way with crawfish. Once the water is boiling good again, put the crawfish in. Once it gets up to a boil, set a timer for 3 minutes, or drink a beer. After three minutes is up, turn the heat off and throw two sticks of butter on top of the crawfish. The butter makes them easier to peel. Put the lid back on and let them soak for at least 15 minutes. After that first pot, repeat all the other ingredients and keep adding spices so you have different levels of spicy as the day goes on.
If you have any more questions feel free to pm me.
Source: at least two fraternity crawfish boils in Georgia a year for 6 years, and a Cajun father in law.
I'll have to bother my wife for her specific curry recipe, I generally just make the cabbage side of it with some shredded cabbage, various spices to taste depending on how i feel (Garlic powder, cumin, curry powder, basil, dill weed, oregano, onion powder - i dont use them all i kind of just feel it out.)
The curry recipe is really easy though, its basically just a can of coconut milk, curry powder, ginger, a bit of turmeric. again, ill have to bother her for the exact proportions but im sure you could just find any coconut milk based curry sauce recipe online and 'keto-ize' it. its really simple, get crazy with spices and enjoy cooking!
oh - and when im not making the cabbage specifically for curry, I often use this: https://www.amazon.com/Red-Hot-Seasoning-Franks-Powder-15-3/dp/B00JV9VT9C with just any cooking oil, basil, etc. the powder has been an integral part of my keto cooking arsenal for a while now. adds so much flavor!
My breakfast, for example - cabbage, bacon bits, bacon fat for oil, basil / oregano / frank's powder to taste. top with a very gently cooked over easy egg or two and poke the yolk for 'sauce'. add half a sauted onion and cheese if you want to get real crazy.
For one person? Pick up 5lbs of live crawfish from Dekalb or Buford Hwy Farmers Market.
Use whatever butter you prefer, but keep in mind this will be intense so if you're looking for accent flavors, they may not show up as desired.
As much veggies as you want.
You can use pink salt, but it'll be rather expensive and there will be so much flavor in here that it really won't stand out.
You can steam or dunk in reserved boil liquid to reheat the crawfish the following day provided you keep them covered during refrigeration overnight.
Tony Chachere's is our NOLA equivalent to Old Bay, but it is a little saltier (to me at least)
Fried oysters:
Make a bath out of the milk and eggs, blend lightly.
Add oysters, then bread them with the remainder of the ingredients.
Fry at 350F for about 3-4 minutes. Add Crystal hot sauce and/or fresh lemon juice.
EDIT: save the shells and fat, then use similar recipe but without as much salt for stock. Use stock in pastas, gumbo, etouffe, bloody Mary Mix, jambalaya, soup base, etc..
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
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.
I know this goes against reason #1, but here's what cajun seasoning means to me in recipes as someone who grew up in the south. It's good stuff.
Tony Chachere's Creole Seasoning
I usually pre portion out all my "campus food" on Sundays so I can have it ready to go in the mornings to stay on campus all day. So, basically, tupperware. This might be way too much information...
I start my day with a shake from a powder, almond milk, and water. If I've worked out, I use this. I get the vanilla one, which I think tastes great and it's GF, SF, DF. If I don't work out I use something with soy in it that's lower cal. The shakes keep me full for about two hours.
Mid morning snack: I buy the ground turkey in tubes and make my own turkey sausage using this recipe minus the marjoram because I don't know what that is... I double the recipe and freeze most of it so I have enough for awhile.
If that seems like too much work, (it's a lot of work but hot damn, so worth it, I promise) You can just do bacon in the oven and portion it out and freeze it. Or you could hard boil eggs and portion those out too.
I do a big batch of frozen mixed veggies that I cook stove-top with some olive oil and Tony's. Gotta get those veggies in! I portion those out in baggies and freeze some.
I eat a lot of deli meat, which you can roll up and eat by itself or cut up and eat over salad.
I portion out my carrots in advance and put some store bought hummus into the tiny little tupperware. If you don't like hummus you could do salsa or peanut butter.
I personally don't eat beans. But if you do, black beans are your friend! You can flavor them with a taco seasoning packet and put them on corn tortillas with veggies. Minimal effort and delicious.
I don't eat a lot of carbs, but if you do, don't forget about rice, baked potatoes, and sweet potatoes. All are easily portable and pretty damn good. I know there are good GF breads, but all the ones I've tried have been extremely unsatisfying, so I tend to stay away from those products and try to eat less processed stuff.
I usually eat a GF protein bar too. But I guess a lot of those have soy. These are great. They're in the cereal isle for me. Lately I've been eating Quest bars like crazy.
I also end up throwing a banana and an apple in my bag too. I try to eat every two hours, so this way I have 100-200 calories every two hours. I can easily bring enough food for me to comfortably stay on campus for 12 hours.
Almost forgot! My lazy AF lunch: A packet of Starkist tuna and an avacado. Just gotta run a knife around the avacado and baggie it before you leave the house. (Slice but don't pull it apart so it won't brown) Just bring a tupperware, mash the avacado with the tuna until it looks like one nasty blob of grey, and it's honestly really really good. Tons of protein to keep you satiated. Salt and pepper makes it even better. Throw it on a corn tortilla, eat with tortilla chips, or just with a fork.
I myself prefer the spicier version, but I agree its great.
https://smile.amazon.com/Tony-Chacheres-Spice-Seasoning-Single/dp/B00161DVFS?sa-no-redirect=1
You are way light on the spices, from my experience.
For seasoning 6 gallons of water you need the 72 ounce jar of Zatarains. Thats 4.5 pounds of seasoning, which is about right for 6 gallons. I would suggest adding a cup of powdered celery to the water, and also 2-3 tablespoons of liquid Zatarains seasoning. The liquid seasoning is very potent, dont get it anywhere near your eyes, I speak from experience. Wash your hands after you use it, even if you think you didnt get any on your hands.
Also in the water you need citrus. Get some lemons and oranges, maybe 3 large of each. Cut them in half, squeeze them into the water and then throw them in. That will add some zest to the seasoning and help the seasoning work better.
Edit: for additional flavor, throw in a couple of large onions sliced in half through the middle so the stem and root hold them together. You can also get some heads of garlic, peel them and throw them in there. The cloves of garlic taste wonderful after the boiling if you like garlic.
Pop your popcorn then sprinkle this: https://www.amazon.com/Red-Hot-Seasoning-Franks-Powder/dp/B00JV9VT9C
Note, does not need to be relegated to Bills games, can be enjoyed anytime you have popcorn.
You're better off just looking up a Cajun chicken pasta recipe that will tell you how to do it for chicken. This one probably tastes fine but there are a lot of odd ingredients that make it far from Cajun.
Cajun seasoning is just a blend of other seasonings and you should easily be able to find it at any supermarket or online. This one is my favorite: https://www.amazon.com/dp/B007TSL7J4
Also good: Add in Tony Chachere's
There is an all-spice I like to use called (not a joke) Slap ya momma it's really good on chicken. You can order it on Amazon if you aren't able to find it in stores where you live. It works good in most marinates to. It's a little pricey online but a little goes a long way.
I'd go with http://www.amazon.com/Tony-Chacheres-Creole-Seasoning/dp/B00161FSZY/ref=pd_sbs_gro_6
Got a little more spicy to it, great on popcorn.
My favorite:
Couch to 5k is awesome. I've been running it with a friend that has asthma. If he can do it, you can do it.
Plan your meals in advance. Try to cook twice a week.
Cut out calories at breakfast. Only eat enough to get you to lunch.
Cut out calories at lunch, only eat enough to get you to dinner.
Dinner is for eating a banquet of meat and veggies.
Buy this. It makes chicken, pork, lambchop, and eggs taste amazing.
You can literally add this to anything and it becomes delicious
http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
This is also available in just about every major grocery store I've ever been to if you prefer to get a bit cheaper while out shopping.
I use this Creole Seasoning and totally love it, though it makes things a bit on the salty side unless you're careful about quantity. I usually give a generous coating on both sides of the breast, sear each breast for 6 minutes on just one side, then pop them in a baking dish in the oven. Super easy and tastes great, been doing this for a few weeks now.
Other things I've done include curry spices (you can look up recipes/rations or just do like I do and wing it and hope for the best), fresh cilantro, also cook down a bunch of onions with some garlic and then cook the chicken with the browned onions, you can also get "poultry seasoning" mixes that have various herbs with garlic and onion powder. Fresh herbs are great, they tend to be cheap at ethnic markets (hipanic, asian) when they are otherwise pretty pricey for a tiny bunch. I always go for cilantro but thyme and rosemary are amazing with chicken.
Lots of Slap ya Momma seasoning
https://www.amazon.com/Tony-Chacheres-Seasoning-Creole-17/dp/B001ASC022/ref=sr_1_8_s_it?s=grocery&ie=UTF8&qid=1503065608&sr=1-8&keywords=cajun+seasoning
Cajun seasoning is my go to. This is a good brand, but a bad price.
Tony Chachere's Creole Seasoning
Tony Chachere's More Spice Creole Seasoning - 14 oz https://www.amazon.com/dp/B001Q1J3QY/ref=cm_sw_r_cp_apa_fxHVzbE4YTY2G
Zatarain's is a good bet.
This man is lying to you. Use tony chachere's instead of Old Bay and Use Zatarans crab boil. Also put crushed whole garlic, corn on the cob and potatoes in the pot.
https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY?th=1
https://www.amazon.com/ZATARAINS-Shrimp-Liquid-Concentrated-8-Ounce/dp/B00E01C7Q0/ref=pd_sim_325_1?_encoding=UTF8&psc=1&refRID=YCWJQN5K069D523F4ZCH
Anyone who say's old bay in favor of Tony's is objectively wrong.
You can also get some seasonings for it (I like Louisiana Seasoning--on just about everything.)
Just don't go to heavy, or you will end up with way too much salt.
No, I use this stuff. It’s just a big bag of super strong salty/spiciness that people put in their water to boil pounds and pounds of Crawfish at a time. I didn’t even know it was a thing until I moved here. They sell it on amazon though, I highly recommend trying it, you can boil sausages and shrimps too. I personally love some sausages boiled in this stuff.
Louisiana Fish Fry Crawfish, Shrimp & Crab Boil Seasoning (4.5 Pounds) https://www.amazon.com/dp/B007Z89KRE/ref=cm_sw_r_cp_api_i_gmKyCb4R282KC
Get some of this stuff, there's another one if you can't handle spicy.
http://www.amazon.com/Slap-Ya-Mama-Cajun-Seasoning/dp/B000KS3L4E/ref=sr_1_2?ie=UTF8&qid=1342646076&sr=8-2&keywords=slap+your+mama+seasoning
Yep, totally depends on what you season with. I'm a big fan of popcorn with Slap Ya Mama. Sooo good, and much healthier than covered in butter if you're looking for a low-cal snack.
Red Hot Seasoning Franks Powder https://www.amazon.com/dp/B00JV9VT9C/ref=cm_sw_r_cp_apa_i_xswKDbX8G7J9B
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.
Last week I went camping with a pair of friends. This is what we made.
For dinner we cut up some red potatoes, red peppers, onions and bratwurst. Seasoned it with a bit of this stuff and fried it in the skillet. It came out great. Very easy, very tasty.
Another good way to cook is to just take food and wrap it in aluminum foil. For instance, take a potato, cut it open lengthwise, sprinkle in some minced peppers or whatever. Spread butter all around the outside of the potato and put a bit inside with the onions. Then wrap it with at least two layers of aluminum foil. Drop it in the hot coals of the fire. Make sure you count how many you put in, they can get pretty charred and unrecognizable. Test for doneness with a fork.
Breakfast, lunch, dinner: Mountain House Freeze dried is my go-to. The only downside I see is cost; there are a tonne of cheaper options. (I found these on super stupid sale and bought a few weeks worth) I love their lasagna... mmm...cheesy.
Coffee: Starbucks Via & Nescafe sweet and creamy instant sachets.
Trail snacks: Reese Pieces (500kcal/100g), beef jerky, probably some potato chips. I'll likely bring protein bars next trip, frozen the night before so they don't melt.
Day 1 though, I'm hauling a Subway 12-inch with extra everything... that hits the spot.
Oh, and Tang/Kool-Aid/Mio in those little flavour shot bottles for water, as well as oral-rehydration solution/Emergen-C. White pepper and Franks Red Hot powder.
> https://www.amazon.com/Red-Hot-Seasoning-Franks-Powder-15-3/dp/B00JV9VT9C
This stuff is absolutely amazing. Would certainly recommend to anyone who has never tried it before, especially. if you like the general flavour of regular Frank's.
If you ever want to try something other than Old Bay, as a Southerner, I highly recommend Tony's.
https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY/ref=mp_s_a_1_5?keywords=Tony+Chachere%27s&qid=1562586169&s=gateway&sr=8-5
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.
There are 2 flavors that I really like. Fresh Rosemary finely diced and a spice called ['slap ya momma'] (https://www.amazon.com/Slap-Ya-Mama-Cajun-Seasoning/dp/B000KS3L4E). The SYM is really spicy and has great flavor, but any tangy spice will work. You could also go to one of those popcorn stores that has like 250 flavors for ideas. I've never been to one, but i would imagine you could buy flavorings there.
You just throw peanuts in a crockpot with cajun or other seasoning and boil them on low for a day. I buy the stuff off amazon. You really can't fuck it up except for bringing it to work where nobody in TX has any idea what they are and are afraid of even trying them.
https://www.amazon.com/Cajun-Seasoning-Boiled-Peanuts-More/dp/B01BN3WKWS/ref=sr_1_17_a_it?ie=UTF8&qid=1518129230&sr=8-17&keywords=boiled+peanut
https://www.amazon.com/Make-Your-Own-Boiled-Peanuts/dp/B00TGOEYUI/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1518129361&sr=1-2&keywords=green+peanuts
I guess it is kinda regional, they make in Lake Charles and it is EVeRYWHERE down here. But I have seen it on shelves in Tennessee and Ohio.
http://www.amazon.com/gp/aw/d/B00D1G7LZM/ref=mp_s_a_1_2_a_it?qid=1457568572&sr=8-2&keywords=tony+chachere
Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_api_XyhKAbK853KFB
I put this on everything, but I highly recommend trying it on veggies. Brussels, green beans, asparagus - all are really well complimented with it. Despite being “Cajun” it’s not as spicy as it is flavorful.
I put it on everything (instead of salt).
I'm originally from Louisiana, lol. :D Spices are a given, but I find that people tend to be locked-in on what they like! Here are my favorites (this is outside of stuff like garlic, etc), which are cajun & latino in flavor.
EDIT: But yeah, I didn't mention spices because whenever I mention the ones I like it's usually ignored :D
I often make salt potatoes to go with my meat.
Bring a big pot of water to rolling boil, add a lot of salt. For a small bag of potatoes I'll use about 7 quarts of water and 1 cup of salt. Once thats going, through in the potatoes till soft. Throw a pat of butter in a bowl, scoop a few potatoes over it, roll them around to melt the butter and get a nice coating, then coat the whole thing in Tony's More Spice, roll em around and coat em again! Everybody loves those lil golden nuggets of yum.
I used to buy carton egg whites, and put them in this microwave omelette maker. It takes like 5 min to make a whole omelette. All you need is the egg whites, some shredded cheese, chopped veggies (buy Pico DE Gallo it works perfect) and a touch of Cajun seasoning
>I'm thinking about doing a butterflied chicken tonight. Any suggestions for a rub?
I'm a big fan of "Slap Ya Mama" on chicken.
http://www.amazon.com/Slap-Ya-Mama-Seasoning-Canisters/dp/B0071FR66S
I see it sometimes at walmart, but usually places only have Tony Chachers, which is 2nd class to Slap Ya Mama.
Mix the Slap Ya Mama with some brown sugar. Maybe double the sugar to the spices. Rub the chicken down. Cook as low and slow as you can stand.
About 10-15 minutes before you take it off, sauce it with some BBQ sauce. I really like Stubbs. It has a lot of flavor and is made from real sugar, not corn.
Or a cajun seasoning like "Slap Ya Mama". YUM.
I found it in the spice aisle at Costco in Canada. It's the best spice/seasoning investment I've ever made. I'm not even exaggerating, it goes on 90% of what I eat.
It looks like Amazon has it too:
http://www.amazon.com/gp/aw/d/B00JV9VT9C/ref=cm_cr_arp_mb_bdcrb_top?ie=UTF8
Slap Ya Mama - Hot is exactly what you're looking for. It's what got me into powdered peppers really.
https://www.amazon.com/Slap-Ya-Mama-Cajun-Seasoning/dp/B000KS3L4E
I bought a pair of these to give to my family for Christmas a couple years ago. One threw it away or gave it away and the other mentioned it was "hot" and that's all I heard from them about em' lol.
Not too spicy, I used this creole seasoning, used 1.5 TSP and had some zing to it but wasn’t spicy. The recipe called for the garlic sauce so I got some and don’t regret it one bit.
Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_api_i_gFqRDbB1RJY2A
Edit: teaspoon not tablespoon
I have a deep fryer. Pro-tip: deep fry in coconut oil and season with https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
Mhmmmmm
It's on Amazon
https://www.amazon.com/Tony-Chacheres-Seasoning-Creole-17/dp/B001ASC022/ref=pd_lpo_vtph_325_bs_t_1?_encoding=UTF8&refRID=HF1JJ79G60DS10MZD7EA&th=1
Brussels sprouts!! Cauliflower is another good one.
I usually just do olive oil, sea salt and fresh black pepper, but I often reach for Tony Chacheres when i want to kick it up. It's so good!
You could try this:
https://www.amazon.com/Konriko-Jalapeno-All-Purpose-Seasoning/dp/B00H4GB7MI/ref=sr_1_1_a_it?ie=UTF8&qid=1466220233&sr=8-1&keywords=jalapeno+seasoning
This one doesn't have salt:
https://www.amazon.com/Jalapeno-Pepper-Powder-2-oz/dp/B0001BGTZ8/ref=sr_1_5_a_it?ie=UTF8&qid=1466220233&sr=8-5&keywords=jalapeno+seasoning
It has salt in it though...
Louisiana Cajun Seasoning is rock solid on anything, highly recommended.
Our go-tos are that, Season Salt, and your basic Chicago/Montreal Steak Seasoning. Put them on anything and they're all great.
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
Roux is flour browned in butter, used as a thickener. Making a traditional roux in a saucepan is very tricky because you can overcook the flour and burn the roux if you don't stir constantly or cook it for just a few seconds too long. If you want to be a real chef then you can practice, practice, practice until you can make a roux without burning it but for most home cooks it is just too easy to use a pre-made roux mix.
Sazon Goya con Azafran is amazing. Old Bay is awesome, as is most any Cajun style seasoning- Tony Chachere's, Slap Ya Mama. TexJoy is also delicious and Tajin as well.
But salt, black pepper, cayenne pepper, and cumin will work magic too.
Adding in a jar dried holy trinity (Cajun mirepoix) base makes good stuff too- onions, celery, and green bell peppers.
Never heard of Tony's. Is it this?
https://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
Amazon CA sells it.
Nothing fancy. You can find it in the aisle.
https://www.amazon.com/dp/B00271LH3Y/ref=cm_sw_r_other_apa_i_7Kf7CbWF9J576
Since you like Cha Baa Thai you can try either Talay Thai [Dartmouth & Halifax] or Modern Orchid [Dartmouth] I typically get the cashew chicken with spring rolls but get what ya like.
Mic Mac Tavern [Dartmouth] - was always my staple but I find they increased the prices and the novelty wore off for me lately as it's no longer the hidden gem. (it's always busy), specialties include steak, ribs, lobster, beef melt, etc.
Tareks - [Halifax] Now I haven't been here in a while (hope you like garlic)
Rudy's [Halifax] - this is only open Monday - Friday from like 7am till like 3pm or so, but the best breakfast/lunch, feels like home cooked meals and family serving ya.
Sassy Pizza [Dartmouth] - Great pizza with doe boys..
Mary Browns [Chain all over HRM] - Fast food but the chicken is usually always pretty solid.
Baton Rouge [Halifax] - Fridays they have a 10$ rib deal with fries, best deal over all. Not sure if I recommend anything else, that's all I've ever eaten. Best non-smoked ribs in the city. If you want the best smoked ribs my restaurant isn't opened yet.
You mentioned your from the 'South' I'm not sure what south that is, but I got this cajun spice called 'slap your mama' make some homefries/hashbrowns and put that stuff on it, I never make hashbrowns without it. https://www.amazon.ca/Walker-Sons-Cajun-Seasoning-8-Ounce/dp/B007TSL7J4 best cajun stuff around, I haven't tried the 'Hot' but this stuff makes the corner of your lips tingle. (it is a bit salty, but keep that in mind)
Also, broccoli tossed on a grill. Sprinkled with a little Italian dressing. Tastes fucking delicious, VERY few calories, VERY healthy.
Also, spices. I am hooked on Slap Ya Mama Regular/Hot Cajun Seasoning.
And eggs.
I put this stuff on it and it's not bad at all. I still couldn't eat it every night though.
Edit: Also I seem to enjoy GB more when it's formed into patties for whatever reason. Maybe that would help you.
http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY
Slap ya mama https://www.amazon.com/dp/B0071FR66S/ref=cm_sw_r_awd_xkDIub0PWSMX8
Oh man, what bad news.
Creole is the original, which I find pretty bland. Now there is Bold and More Spice, which didn't use to exist. I hope Cajun (just a little spicy) got rebranded. Wikipedia wasn't helpful, so I'm looking at the company website.
Edit: looks like it was rebranded as More Spice, based off of the product description found here: Tony Chachere's More Spice Creole Seasoning - 14 oz https://www.amazon.com/dp/B001Q1J3QY
http://www.amazon.com/Tony-Chacheres-Original-Seasoning-Shakers/dp/B00161FSZY/ref=sr_1_2?ie=UTF8&qid=1416589382&sr=8-2&keywords=tony+cachere%27s+creole+seasoning
This is the one that I typically use, but any generic one will work too! And this is the DIY copy cat of the Tony Chacheres.
http://www.food.com/recipe/tony-chacheres-creole-seasoning-copycat-500434
This stuff is really good:
https://www.amazon.com/Slap-Ya-Mama-Cajun-Seasoning/dp/B000KS3L4E/ref=sr_1_8_a_it?ie=UTF8&qid=1505078674&sr=8-8&keywords=slap+ya+mama
http://www.amazon.com/dp/B001Q1J3QY?psc=1
Here it is on Amazon. I like the spicy version, but they have original too. Follow that recipe you posted and add Tony's to taste.
Get one of these, use it to steam your veggies until they are soft, and sprinkle some of this on em.
So. Friggin. Good.
This
You can get it all over the place. Hell, even Amazon has it.