Tony Chachere's Famous Creole Seasoning >From Tony Chachere's CAJUN COUNTRY COOKBOOK. Tony says to "use it like you would salt" Store in an airtight jar.
Makes 32 Oz. (approximately) Ingredients: 26 oz salt, free flowing…like Morton's 1 1/2 oz pepper, black, ground 2 oz red peppers, ground 1 oz garlic powder 1 oz chili powder (like Gebhardt's) 1 oz Accent seasoning Method: Mix well and use like salt. TO SEASON SEAFOOD:. Use half of above mixture and add:. 1 tsp. thyme, powdered. 1 bay leaf. 1 teaspoons basil, leaf, sweet. NOTE: If too peppery for children, add more salt to mixture, then season to taste. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
