On Tue, 6 Jun 2000 Stephen writes:
I don't have Jo's email address, so I am hoping she will browse the Anglican messages and see this. I received my package of seasonings in the mail yesterday. Already tried some Tony's on meat loaf. I can't wait until I can try it on some grilled chicken or other more suitable delight. Really good stuff. I can understand why Cajuns are long lived and happy folk.

For those of you with out access to either Tony's or, better yet - Zatarain's Creole seasoning, I offer the following:

All-purpose Creole Seasoning:
Printer version of this recipe

1 large box salt (Morton's free-flowing - I tink 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.