Okay, let’s talk about this Tony Chachere’s Creole seasoning. I’ve heard a lot about it, and I finally decided to figure out what’s in this stuff. People online are saying it’s the best, so I wanted to see if I could make it myself.
First, I looked up a bunch of recipes online. Seems like everyone has their own version. Most of them agree on a few things, like salt, some kind of pepper, and garlic. One recipe I found seemed pretty legit, so I started with that. It listed fine sea salt, cayenne pepper, garlic salt, black pepper, chili powder, celery salt, mustard, and basil. Sounds good, right?
I went to my pantry and started gathering everything. I already had most of the ingredients, so that was easy. I got a big bowl and started measuring everything out. I used regular salt since I didn’t have sea salt, and I followed the amounts in the recipe.
- First, I grabbed a resealable container.
- Then I put in the salt.
- Next, I added the cayenne pepper – a good amount, because I like a little heat.
- After that, I put in the garlic salt.
- Then it was time for the black pepper.
- I added the chili powder next.
- Then the celery salt went in.
- Then, it was the ground mustard.
- Lastly, I put in the ground basil.
Steps I followed:
I mixed it all up really well with a spoon. I wanted to make sure all the spices were evenly distributed. After mixing, I sealed it tight in the container. I read online that you should store it in a cool, dry place, and it can last for about 24 months. So, I put the container in my spice cabinet.
I haven’t used it on anything yet, but it smells pretty good. I’m thinking of trying it on some chicken or maybe some roasted veggies. I also found out that Tony Chachere’s is a brand of Cajun seasoning, so I guess I made my own Cajun seasoning too!
I’ll definitely update you guys after I use it. I’m excited to see how it tastes!
