|
|
Joined: Dec 2007
Posts: 25,090
Campfire Ranger
|
OP
Campfire Ranger
Joined: Dec 2007
Posts: 25,090 |
I don't have a pintrest? Lol. It just shows a collage of schit.
Can you C&P?
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
|
|
|
|
|
Joined: Feb 2002
Posts: 18,666
Campfire Ranger
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
I don't have a pintrest? Lol. It just shows a collage of schit.
Can you C&P?
8 ingredients
Produce
2 tbsp Garlic powder
2 tbsp Onion powder
1 tbsp Thyme, dried
Baking & Spices
2 tbsp Black pepper, ground
1 tbsp Cayenne
1/4 cup Kosher salt
6 tbsp Paprika
2 tbsp White pepper, ground
|
|
|
|
|
Joined: Sep 2009
Posts: 41,956
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Sep 2009
Posts: 41,956 |
Thank you, almost double posted !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
|
|
|
|
|
Joined: Dec 2007
Posts: 25,090
Campfire Ranger
|
|
OP
Campfire Ranger
Joined: Dec 2007
Posts: 25,090 |
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
|
|
|
|
|
Joined: Mar 2011
Posts: 4,874
Campfire Tracker
|
|
Campfire Tracker
Joined: Mar 2011
Posts: 4,874 |
I loved a product called Blazin Blends New Orleans Chicken and Seafood. Found it at the dollar store. It had great flavor with out too much heat or salt. And of course, it is no longer available. Lol.
I have a cupboard full of Tony’s, Slap YaMamma, etc.... Most are quite salty don’t have as good of flavor. Just peppers, garlic and salt.
Perfect timing. I was recently at Winco, looking at Cajun and Creole seasonings. All of it seemed to have a lot of salt. Put a container of Mexican Food Truck seasoning in my cart instead. Hint of salt, it read, but wasn't exactly what I was looking for.
|
|
|
|
|
Joined: Jun 2004
Posts: 44,817
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,817 |
Its pretty straight forward.
2 1/2 tablespoons paprika.
2 tablespoons salt.
2 tablespoons garlic powder.
1 tablespoon black pepper.
1 tablespoon onion powder.
1 tablespoon cayenne pepper.
1 tablespoon dried leaf oregano.
1 tablespoon dried thyme.
I don't know if its Cajun or Creole.
I'd leave off the oregano and thyme.
|
|
|
|
|
Joined: Jan 2009
Posts: 942
Campfire Regular
|
|
Campfire Regular
Joined: Jan 2009
Posts: 942 |
You can't leave that out. I use the ground for mine though.
Alcohol, Tobacco & Firearms should be a convenience store; not a government agency.
|
|
|
|
|
Joined: Jun 2004
Posts: 44,817
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,817 |
I think those two are why Emeril's tastes more like a red sauce additive than a Cajun seasoning.
|
|
|
|
|
Joined: May 2016
Posts: 60,286
Campfire Kahuna
|
|
Campfire Kahuna
Joined: May 2016
Posts: 60,286 |
Conrad Rice Mills?
They might be kin!
I am MAGA.
|
|
|
|
|
Joined: Jan 2009
Posts: 942
Campfire Regular
|
|
Campfire Regular
Joined: Jan 2009
Posts: 942 |
I like the Konriko Wild Pecan Rice.
Alcohol, Tobacco & Firearms should be a convenience store; not a government agency.
|
|
|
|
|
Joined: Dec 2019
Posts: 1,550
Campfire Regular
|
|
Campfire Regular
Joined: Dec 2019
Posts: 1,550 |
I enjoy Cajun Shake.
I think it's pretty basic, but it works on everything for me from Fried Turkey to Grilled Vegetables.
|
|
|
|
|
Joined: Aug 2012
Posts: 5,455
Campfire Tracker
|
|
Campfire Tracker
Joined: Aug 2012
Posts: 5,455 |
that's what i've been using ever since his old Foodnetwork days...BAM! Yep, me too. Very good and cheap to make. I been mixing this stuff up for many years. I always omit the salt and add it based on what I am cooking. I keep a jar of his essence around as well As store bought rubs always are too salty for my taste.
Life can be rough on us dreamers.
|
|
|
|
|
Joined: Nov 2003
Posts: 67,689
Campfire Kahuna
|
|
Campfire Kahuna
Joined: Nov 2003
Posts: 67,689 |
I make my own, as needed. Just don’t like store bought spice mixes. Always too heavy on the salt and fillers.
Sam......
|
|
|
|
|
Joined: Oct 2008
Posts: 7,263
Campfire Tracker
|
|
Campfire Tracker
Joined: Oct 2008
Posts: 7,263 |
When I make it I will use several types of chilis it can really increase the flavor and complexity. Tobasco chili's are traditional but chile arbol work for some heat, Chipotle for some smoky flavor and then some fruity tasting varieties like pasilla or gujillo peppers. I add just a little Habenero for the aromatic addition more than the heat. I also use Long Pepper and Sichuan pepper in addition to white, black & green pepper corns.
Even with the additional ingredients the proportions stay the same. Too much chili powder can turn this into a chili mix. If I really add a lot of spices I end up with what I call Cajun Curry this is like some of the creole food from the Caribbean islands or Jamaca damn good on Jerk Chicken or feral hog.
"When you disarm the people, you commence to offend them and show that you distrust them either through cowardice or lack of confidence, and both of these opinions generate hatred." Niccolo Machiavelli
|
|
|
|
|
Joined: Aug 2014
Posts: 5,010
Campfire Tracker
|
|
Campfire Tracker
Joined: Aug 2014
Posts: 5,010 |
Tony Chacheres more spice less salt is what I use. Cavendars is Greek seasoning made in N. Arkansas. They are good used together on steak.
|
|
|
|
|
Joined: Feb 2002
Posts: 18,666
Campfire Ranger
|
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
it is nice to have seasoning mix options, like no salt
|
|
|
|
|
185 members (19rabbit52, 10gaugemag, 30Gibbs, 345dl, 1_deuce, 264mag, 28 invisible),
2,681
guests, and
1,011
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Forums81
Topics1,191,278
Posts18,467,637
Members73,928
| |
Most Online11,491
Jul 7th, 2023
|
|
|
|
![[Linked Image from i.imgur.com]](https://i.imgur.com/m0zk1a7.jpg)
