Tony Chachere’s Famous Creole Seasoning

This is a great seasoning to use in any recipe calling for Creole Seasoning.  Use on your meats, poultry, fish and vegetables.
26 ounces salt, free Morton’s
1 1/2 ounces pepper, black, ground
2 ounces red peppers, ground
1 ounce garlic powder
1 ounce chili powder (like Gebhardt’s)
1 ounce Accent seasoning

Mix well and use like salt.
Store in a sealed container.

8 thoughts on “Tony Chachere’s Famous Creole Seasoning

  1. ChefThomas says:

    If you haven’t tried the real stuff, I send you caution! This stuff is extremely salty, and no wonder! 26 ounces of salt! Try leaving the salt completely out of this recipe. You may like it better. Emeril’s is better without the salt in his recipe.

  2. ChefThomas says:

    To be honest with everyone, when I purchased this stuff in New Orleans, I had already made up some of Emeril’s Essence. (SAME STUFF!) But I left out the salt completely, which made it a lot better! His recipe doesn’t call for any Accent or MSG either.

  3. Estela says:

    Living in Argentina it is impossible to get the real thing but you really helped me accent my food, easily and deliciosamente

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