*  Exported from  MasterCook  *
 
                      Tony Chachere’s Creole Seasoning
 
 Recipe By     : Tony Chachere
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   26      ounces        salt
    1 1/2  ounces        black pepper -- ground
    2      ounces        red pepper -- ground
    1      ounce         garlic powder -- pure
    1      ounce         chili powder
    1      ounce         Monosodium glutamate -- (Accent)
 
 Mix well and use like salt.  When it’s salty enough, it’s seasoned to
 perfection.  For barbeque and fried foods:  Season food all over.  Cook as
 usual.
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : Tony Chachere is from Opelousas, Louisiana - my hometown.   I was 11
 years old
 when his first cookbook came out.  This is the first recipe in his “Cajun
 Country Cookbook”.    In
 the cookbook, he says “THIS RECIPE IS WORTH THE PRICE OF THE BOOK”.  He’s right
 .
 Right after the cookbook came out, everyone was making this and storing it
 in those large plastic ice cream cartons.   Within a short while, he started
 marketing this himself.  Now you can find the green cans of this stuff all
 over the country.  Where I'm from, this is the only seasoning anyone uses.
 That sounds kind of strange, but try it and you'll see.  It’s been a
 standard around my house for over 20 years.