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Name: Tony Chacheres Creole Seasoning
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 oz Monosodium glutamate;; 1 1/2 oz Black pepper ground; 26 oz Salt; 1 oz Chili powder; 2 oz Red pepper; ground; 1 oz Garlic powder; pure

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INGREDIENTS

1 oz Monosodium glutamate;
1 1/2 oz Black pepper ; ground
26 oz Salt
1 oz Chili powder
2 oz Red pepper; ground
1 oz Garlic powder; pure

INSTRUCTIONS

Mix well and use like salt. When its salty enough, its seasoned to perfection. For barbeque and fried foods: Season food all over. Cook as usual.~ Recipe By : Tony Chachere Posted to EAT-L Digest 19 October 96 Date: Sun, 20 Oct 1996 21:26:00 -0500 From: Jackie Bordelon 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". Hes= 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 Im from, this is the only seasoning anyone uses. That sounds kind of strange, but try it and youll see. Its been a standard around my house for over 20 years.

NOTES

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Tony Chacheres Creole Seasoning

1 oz Monosodium glutamate;
1 1/2 oz Black pepper ground
26 oz Salt
1 oz Chili powder
2 oz Red pepper; ground
1 oz Garlic powder; pure

Mix well and use like salt.  When its salty enough, its seasoned to  perfection.  For barbeque and fried foods:  Season food all over.  Cook as  usual.~  Recipe By     : Tony Chachere    Posted to EAT-L Digest 19 October 96    Date:    Sun, 20 Oct 1996 21:26:00 -0500    From:    Jackie Bordelon <jbord@PREMIER.NET>    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".  Hes= 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 Im  from,    this is the only seasoning anyone uses.  That sounds kind of strange, but  try    it and youll see.  Its been a standard around my house for over 20 years.

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Nutrition

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Serving Size: 1 Serving (5342g)
Recipe Makes: 1

Calories: 13623
Calories from Fat: 1657 (12%)

Amt Per Serving		% DV

	Total Fat 184.1g	246 %
	Saturated Fat 53.7g	268 %
	Monounsaturated Fat 55.1g
	Polyunsanturated Fat 65.7g
Cholesterol 0mg		0 %
Sodium 2595.6mg		90 %
Potassium 67460.9mg		1775 %
Total Carbohydrate 3438.5g		1011 %
	Dietary Fiber 1406g	5624 %
	Sugars, other 2032.5g
Protein 584.4g		835 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13623

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