Alright, let’s talk about this Tony Chachere’s Creole Seasoning, the stuff they say is so good. I ain’t no fancy cook, mind you, just a plain ol’ woman who likes her food to taste good. So, let’s see what’s in this here mix.
First thing they say on the bottle is “No MSG.” Well, that’s good, I guess. Nobody wants that stuff in their food. Then it says “Salt.” Yep, gotta have salt. Can’t cook nothin’ without salt, that’s for sure. Everything needs a little salt, you know? Makes it taste like somethin’.
Next up is “Red Pepper.” Ah, that explains the little kick it has. I like a little kick, keeps things interestin’. Then “Black Pepper.” Yep, that’s normal. Most things got black pepper.
Now it gets a bit complicated. It says “Chili Powder,” and then in parentheses it says “Chili Pepper, Spices, Salt, Garlic Powder.” So, it’s chili powder, but made with more stuff. Sounds like they’re tryin’ to hide somethin’, but maybe that’s just how they do things. Anyways, it’s got chili pepper, some other spices they don’t name, more salt, and garlic powder. Garlic powder’s good stuff. I use it myself sometimes.
- Salt
- Red Pepper
- Black Pepper
- Chili Powder
- Chili Pepper
- Spices
- Salt
- Garlic Powder
- Garlic
- Silicon Dioxide
After that chili powder mess, it just says “Garlic.” Not garlic powder this time, just plain ol’ garlic. Maybe they grind it up real fine? I don’t know. And last but not least, “Silicon Dioxide.” Now what in the world is that? Sounds like somethin’ you’d find in a rock, not food. But they say it’s to “prevent caking,” which I guess means keepin’ the powder from clumpin’ up. Sounds like somethin’ they add to make it look nice, not taste better. But hey, what do I know?
They say some fella named Tony Chachere started this whole thing way back in 1972. Called him the “Ole Master” of Creole cooking. Down in Louisiana, place called Opelousas. Family still runs it, they say. Good for them, I guess. Keepin’ it in the family.
Now, some folks say you can use this Creole stuff instead of Cajun seasoning. Says they got mostly the same things in ‘em. Pepper, garlic powder, onion powder. I don’t know the difference myself. Sounds like the same thing to me, just different names. Like callin’ it supper or dinner, you know?
I hear you can buy this Tony Chachere stuff all over. Even on that Amazon place, where they sell everything under the sun. Say they got deals and low prices. I ain’t never bought nothin’ online, but my grandkids do it all the time. Maybe I’ll get them to order me some more when I run out. Save me a trip to the store.
Other stores got it too, like that King Soopers place. They got all kinds of spices and seasonings. Oils, and that mixin’ stuff for bakin’. Nuts too. I like nuts. Good for snackin’. They even got an app now, can you believe it? Says you can save money if you order online and then go pick it up or have them bring it to your house. Times sure are changin’, that’s for sure.
So, there you have it. That’s what’s in this Tony Chachere’s Creole Seasoning. Salt, pepper, chili stuff, garlic, and that rock powder. Tastes good though, I gotta say. Spices things up a bit. And that’s all that really matters in the end, ain’t it? Good food makes a good day. And that’s enough talkin’ for now. My hands are tired.
Tags: [Tony Chachere’s, Creole Seasoning, Ingredients, Spices, Cajun Seasoning, Recipe, Cooking, Food, Flavor, Louisiana Cooking]
