| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
|
1 |
Servings |
INGREDIENTS
| 26 |
oz |
Salt |
| 1 1/2 |
oz |
Black pepper; ground |
| 2 |
oz |
Red pepper; ground |
| 1 |
oz |
Garlic powder; pure |
| 1 |
oz |
Chili powder |
| 1 |
oz |
Monosodium glutamate; (Accent) |
INSTRUCTIONS
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.~
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". 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.
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