What’s your favorite Cajun seasoning?

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.

The Blazin Blend stuff had some herbs to it as well. Thyme, bay, oregano. Anybody have a favorite that’s similar?

C'est Bon




JMHO- never cared for Tony's at all
Might as well mix a spoon of cayenne
and a spoon of salt and save the expense

https://www.emerils.com/120057/emerils-essence-creole-seasoning

I think I remember Everglades having a cajun style seasoning !

https://www.evergladesseasoning.com/collections/all

Can't see it here, maybe it was everglades heat ?

Good products anyway.

Our favorite is Zatarains Blackened Seasoning.
https://www.mccormick.com/zatarains.../spices-and-extracts/blackened-seasoning

that's what i've been using ever since his old Foodnetwork days...BAM!

Yep, me too. Very good and cheap to make.

That's about right. Heat and salt is about all I get out of Tony's.

I'll check it out. Thanks.

That looks good! I'll give making some a whirl. Might add a little bay.

What do you want to use it on? Prudhomme's has a line of targeted seasonings I use all the time.

https://magicseasoningblends.com/

Not really a "cajun " seasoning.
My for sure cajun south Louisiana
ex boss turned me on to Cavender's
Greek seasoning long ago, and it
works well in Louisiana dishes, cajun
type and creole both.

FWIW there's bunches of spice blend
recipes online. Some of them are
great, and some are crap.
You just have to try them and see.
I have put together some I didn't care
for at all. One I found was for a "cowboy '
spice blend that sells for about 10 dollars
online. I did put it together and it was
really good and tasted like the store
bought item. But it had over a dozen
ingredients and wasn't economical to
try to duplicate unless you were making a
large quantity of it. So there is that
issue to deal with too
Some are really simple and economical
and you can save some money.
Garlic powder and onion powder and
plain black pepper is one and it's good

I use some Cavender's but I don't see it as a Cajun seasoning. You need to be OK with MSG to use it as well.

Dizzy Pig "Bayou-ish". Dizzy Pig seasonings don't have near as much salt as many of the other brands.

Pretty easy to whip up your own.

Yep, Deb makes ours, too !

I always used the Blazin Blend for dirty rice mix. I just made a batch last night and since I'm out of the seasoning, I tried to wing it by mixing some Tony's with a little Old Bay and a little ground thyme and oregano.

Too salty, too much cayenne, not enough herb. It'll still be good, but the other was GREAT.

Seem the packaged blends are all across the board. Cajun, Creole, Blackened.....they don't necessarily mean the same thing to everybody. I think I'll play around mixing my own based on Emerils recipe and will definitely pick up a few of the suggested blends.

Thanks!

I haven't used Emeril's recipe, but I have used the packaged Essence. I would not call it Cajun. Its flavor profile comes across to me as more like something to jazz up a red sauce.

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.

This is the 1 Deb makes; it came a recipe guide for an Arbonne 30 day cleanse program, therefore assuming no bad $hit in it.



https://www.pinterest.at/pin/401735229252373431/

I don't have a pintrest? Lol. It just shows a collage of schit.

Can you C&P?

Thank you, almost double posted !

Thanks! Looks good.

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.

I'd leave off the oregano and thyme.

You can't leave that out. I use the ground for mine though.

I think those two are why Emeril's tastes more like a red sauce additive than a Cajun seasoning.

Try this, Konriko Creole Seasoning. Excellent on steaks and burgers.

https://www.conradrice.com/product/konriko-creole-seasoning/

Conrad Rice Mills?

They might be kin!

I like the Konriko Wild Pecan Rice.

I enjoy Cajun Shake.
I think it's pretty basic, but it works on everything for me from Fried Turkey to Grilled Vegetables.

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.

I make my own, as needed. Just don’t like store bought spice mixes. Always too heavy on the salt and fillers.

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.

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.

it is nice to have seasoning mix options, like no salt