Tony Chachere's Creole Seasoning (Copycat)
"My reverse-engineered recipe for Tony Chachere's Original Creole Seasoning."
photo by The Spice Guru
- Ready In:
- 10mins
- Ingredients:
- 13
- Serves:
-
120
ingredients
- 1⁄4 cup fine sea salt
- 1 teaspoon cornstarch
- 5 teaspoons cayenne pepper
- 5 teaspoons garlic salt
- 4 teaspoons ground black pepper
- 1 tablespoon seasoned chili powder
- 2 1⁄2 teaspoons celery salt
- 2 teaspoons ground mustard
- 1 1⁄2 teaspoons ground basil
- 1 1⁄2 teaspoons ground sage
- 1 teaspoon onion salt
- 1⁄2 teaspoon ground oregano
- 1⁄2 teaspoon ground thyme
directions
- COMBINE all ingredients in a resealable container (1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon seasoned chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme).
- SEAL the container.
- SHAKE until thoroughly blended.
- STORE tightly sealed in a cool, dry place away from light and moisture.
- USE measure for measure in place of Tony Chachere's Creole Seasoning and enjoy.
Questions & Replies
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Which store carries this spice Tony Chacheres spice N Herbs seasoning?
Reviews
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Thank you for posting this recipe. I am extremely sensitive to salt and used this recipe to make mine without all of the extra salt. I made a big batch of it and have been enjoying all of the flavors without worrying that I will stroke out at any moment. -
Why is there a copycat recipe of Tony Chachere's Seasoning? There is no need for reverse engineering. Tony, himself, provides the EXACT recipe in his cookbook,Tony Chachere's Cajun Country Cookbook available on Amazon.com. Read the reviews. He notes in the cookbook that the recipe itself is worth the price of the cookbook. I have used the recipe for over 20 years and it is exactly as it is when you purchase the container in the store. -
I'm a New Orleans girl at heart and I'm loving this Tony Chachere's recipe! Thank you for the recipe, I used it on my Whole 30 blog!
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Nice try, I gave 4 stars for effort. But I have a slight advantage over you: Mr. Chacherie's original recipe, which he generously included in his cookbook, along with an added bonus on how to modify it especially for seafood. 26 oz. Salt 1 1/2 oz. Ground Black Pepper 2 oz. Ground Red Pepper 1 oz. Garlic Powder 1 oz. Chili Powder 1 oz. MSG (Accent) For Seafood Use half the above, plus: 1 tsp, Ground Thyme 1 tsp. Finely Crushed Bay Leaf 1 tsp. Sweet Dry Basil
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This recipe is wonderful! I’ve used it several times in the industrial-sized kitchen. My friends love everything I put it on. I do, however, cut back on the salt and the hots a little bit for them.
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Tweaks
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But does it TASTE anything like Popeye's chicken if you use this spice?
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I used granulated garlic rather than powder.
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Why is there a copycat recipe of Tony Chachere's Seasoning? There is no need for reverse engineering. Tony, himself, provides the EXACT recipe in his cookbook,Tony Chachere's Cajun Country Cookbook available on Amazon.com. Read the reviews. He notes in the cookbook that the recipe itself is worth the price of the cookbook. I have used the recipe for over 20 years and it is exactly as it is when you purchase the container in the store.
RECIPE SUBMITTED BY
The Spice Guru
United States
Mathematician... Metaphysician... Magician in a test kitchen
