Tony Chachere's Original Creole Seasoning 8 Oz

I love Tony's Creole Seasoning! The original product slogan on the can said, "Use It on Everything!" and that's exactly right-- it's good on or in nearly everything. I say "nearly" because I've never tried it on ice-cream or in coffee, but hey-- there are limits, you know. I live in San Francisco, and you would think that in a major city, it would be easy to find a product like this, wouldn't you? Well, it isn't. Even the Safeway store nearest to me, which used to carry Tony's, doesn't carry it any more. After going to many different stores, from little corner stores to "supermarkets," and not finding any Tony's anywhere, I looked on Amazon, and... BINGO!! For those who have never tried this fabulous seasoning, I urge you to give it a go. It is a perfect blend of "salt," "garlic," and "hot." As matter of fact, I know a woman who is Cajun, and she said, "Oh, we always used Tony's! It's perfect! You just add enough so that it tastes salty enough, and then everything else is in the correct proportion. It's hot, but not 'too' hot; it's garlicky, but not 'too' garlicky. It's just great."

I go through immense amounts of this stuff every summer. Mixed with brown sugar in about a 1:3 ratio, it makes the best chicken and rib rub I've ever tasted. I've experimented with all kinds of rubs, from the kind with 32 ingredients to the expensive gourmet jarred kind, and nothing comes close to good old Tony Chachere for ease and deliciousness. Rub it on meat, wrap tightly, refrigerate overnight, and then cook low and slow. If you're barbecuing chicken, loosen the skin and mush the brown sugar/TC mix under it. For ribs, wrap in aluminum foil before refrigeration, then bake the package at 225F for three hours and then finish on the grill. This stuff has just the right mix of salt and heat for barbecue. I used to make my own Creole/Cajun seasoning, but it was not any better than Tony's and I quit making it a long time ago. Cheap and good is a great combination! I don't use it for anything other than barbecue, but I wouldn't barbecue without it.

I bought this seasoning because is was recommended by the wonderful New Orleans cook Pableaux Johnson and am so glad I took his advice - this is the best Cajun seasoning I've yet found. Be forewarned - taste it before adding to dishes you may have made with other seasonings. It is subtly but undeniably hot and very salty. One of Pableaux's recipes says to use "copious amounts," but I happily was a little restrained to avoid over-salting my red beans. The flavor is phenomenal and the two-pack of these spices is a bargain.

I saw everyone on YouTube using this and I had to see what the fuss was about.. I read the ingredients and was not so impressed but once I started using it.. WOW. This is truly good on EVERYTHING. I can't explain it.. this really just taste good on everything. Try it! I already am 70% done with the first bottle. I have a very robust spice rack but I reach for this daily. I will def buy more.

This is the best Creole seasoning you can buy in my opinion. That said, all hail the cayenne pepper. Easily one of the best flavors on Earth.

I ordered this after my boyfriend kept talking about how much he liked it while living in the south. It was in every restaurant and home. I ordered the 2 pack, one for him and one for me. The bottles are big so will probably last a long time, unless of course, you put it on everything. The flavor is good, not too salty, but warm creole notes. Love it on avocado, potatoes, and meats.

great for everything!

I had a friend who was born and raised in Louisiana turn me on to Tony Chachere's almost 20 years ago now. Since then I've tried other seasoning blends and nothing compares. It has just the right amount of spice without being overbearing, but packs a POWERFUL flavour. Put it on your pork cops, on your rice, on...everything. I personally recommend it on popcorn.

Precis vad jag ville ha