What Can I Do With This?

[kaneohegirlinaz]

I found this at the Dollar store

I know that this is a popular seasoning, but I'm not familiar with Creole cooking...

 

[The Velvet Curtain]

"Makes everything taste great" is quite a boast. Try it on a raspberry soufflé or a lump of 2x4.

 

[caseydog]

Tony Chachere's is very popular around the US. I find it over rated. Check out the sodium level. It is definitely a salt-bomb.

CD

 

[rascal]

I have no idea whatsoever.

Russ

 

[Morning Glory]

Well its quite a versatile mix of spices (salt comes first!) so I suppose you could use it in loads of ways. The back of the pack says use like salt! And it contains: salt, red pepper, black pepper, chilli powder with unidentified spices and garlic powder.

 

[CraigC]

Many folks sprinkle it over boiled crawfish after spreading them over the newspaper on the table at a boil. It is like having Old Bay cling to the crabs/shrimp after steaming. I've used it in recipes and there is always some at home.

 

[NailBat]

No MSG? Well shoot, guess you'll have to add your own.

 

[kaneohegirlinaz]

CraigC now there's an idea. I was going to steam some shrimp and small scallops for my Mother, I'll sprinkle of that stuff on it.
I figured for a buck I'd give it a try.

 

[kaneohegirlinaz]

I just looked this up on Walmart's website and they have this in my area for 25¢ per ounce whereas I paid 17¢ and the then Dollar Tree.

 

[CraigC]

CraigC now there's an idea. I was going to steam some shrimp and small scallops for my Mother, I'll sprinkle of that stuff on it.
I figured for a buck I'd give it a try.

I meant it is like having the Old Bay stick to the crabs and shrimp and not implying the use of Tony's on them, but on crawfish.

 

[FowlersFreeTime]

I found this at the Dollar store

View attachment 85742

I know that this is a popular seasoning, but I'm not familiar with Creole cooking...

That's the secret ingredient to my smoked fish dip. I dry brine my fish then after I rinse the fillets and pat them dry, I season them with this stuff before going into the smoker.

 

[CraigC]

That's the secret ingredient to my smoked fish dip. I dry brine my fish then after I rinse the fillets and pat them dry, I season them with this stuff before going into the smoker.

Care to post your dry brine?

 

[FowlersFreeTime]

Care to post your dry brine?

Oh that's no secret at all. Coat them in equal parts salt and brown sugar, and I leave them on a tray in the fridge for at least 4 hrs. That worked well with Spanish Mackerel. Been a while since I've smoked a Kingfish, maybe I would leave that in the fridge overnight.

 

[kaneohegirlinaz]

Hmmm I've been saying that I'm going to make Smoked Salmon again for DH, that sounds like a plan FowlersFreeTime ... or do you think it might be too over powering for Salmon?

 

[FowlersFreeTime]

Hmmm I've been saying that I'm going to make Smoked Salmon again for DH, that sounds like a plan FowlersFreeTime ... or do you think it might be too over powering for Salmon?

"Smoked salmon" is usually a lighter affair with indirect cold smoke and less seasoning, but if you use this and smoke it over direct heat, it will be more like bbq salmon. Who knows, you might like it! My sister in law does a spicy grilled maple salmon, so yeah salmon can take some spice as long as you like it.