St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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All-purpose Creole Seasoning: 

1 large box salt (Morton's free-flowing - I think it's 26 oz, 
but I'm not sure, cause other than this, I don' use salt.) 
Anyway, it's more than a pound. 

1 1/2 oz ground black pepper 
(I usually use more, using some coarse ground too, like another 1/2 oz.) 

2 oz ground red pepper (cayenne) 

1 oz bottle garlic powder (I also use more of this) 

1 oz chili powder (use the good stuff - the cheap crap tastes 
like sawdust and only gives you heartburn, no flavor) 

1 oz MSG (Accent) (this is for the chemically impaired amongst you - if you're 
sensitive, skip it, but add a half handful of raw rice so it'll keep it from caking) 
- you can use silicon dioxide if'n you can find it - look hard.... 

Mix well and use like salt. On everything except maybe pancakes and strawberries. 

For seafood, add thyme, crushed bay leaf and 1 tbsp sweet basil. 
Maybe a little sugar and paprika too. 

..........enjoy. 
This is pretty much the same stuff Tony sells. Store in an airtight jar for nearly forever. 

- pax - 
Andrew H. Auld; Lockport, NY 

From: "Andrew H. Auld" 
Date: Tue, 6 Jun 2000 
Subject: Recipe (was: Tony Chachere's)