Cajun & Creole Seasonings

DESCRIPTION: Richard's Cajun Seasoning is perefect for Gumbos, Stews, Eouffee, all Seafood, French Fries and all your favorite dishes!

DESCRIPTION:  Richard's BBQ Rub is perfect for Chicken, Pork, Beef, Lamb, Seafood, Vegetables and all your favorite BBQ items!

In 1956, Wilda Marie Fontenot gave birth to the creator of the award winning "SLAP YA MAMA" seasoning blend. Every time she uses it, she receives a loving slap on the back and a kiss on the cheek thanking her for another
great Cajun dish.

Description: When you're just cutting down on sodium, try Tony Chachere's Lite Creole Seasoning. This blend has all the same spices as original Tony's Creole Seasoning, but is blended instead with a reduced sodium salt. It's perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating. LOW SALT.
Unit Size: 8 oz. (227g)
Learn More

Description: Tony Chachere's Famous Creole Seasoning, " the all-in-one seasoning in the little green can," is perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating.
Unit Size: 8 oz. (227g)
Learn More

Description: Tony Chachere's More Spice Seasoning was developed for those who prefer a spicier blend than original Tony's Creole Seasoning. This spicier blend is a good choice when you want to step up the heat or reduce the sodium in whatever you're cooking. It's perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating.
Unit Size: 8 oz. (227g)
Learn More

Description: If you're on a sodium free diet, reach for Tony Chachere's Salt Free Creole Seasoning. It's blended with a salt substitute instead of salt, but has all the same spices as original Tony Charchere's Creole Seasoning. It's perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating.

Unit Size: 8 oz. (227g)

EGGPLANT PIROGUES Ingredients: 3 eggplants 1 onion, chopped 1/2 bell pepper, chopped 1 tablespoon butter Tony's Creole Seasoning 1 cup chopped ham, shrimp, chicken, or combination 1/2 cup steamed rice cooking spray 1/2 cup bread crumbs Steps: Cut eggplants lengthwise. In a pot, parboil 5 minutes in salted water. Drain. Scoop out the pulp and set aside shells. Place pulp in a large bowl. In a saucepan, sauté ¯nions and bell pepper in butter until tender. Season with Tony's Creole Seasoning. Add all ingredients (except bread crumbs) to eggplant pulp. Blend well. Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with bread crumbs. Bake in a 350?F oven until shells are tender and tops are brown (about 30 minutes). Yields 6 servings.

TONY'S SEAFOOD PIE Ingredients: 1 (9 inch) pie shell 2 tablespoons margarine 1/4 cup chopped bell pepper 1/4 cup chopped green onions 1/4 cup chopped celery 1 (3 oz.) can mushrooms 1/2 pound lump crab meat 1/2 pound shrimp, boiled and peeled 1 cup shredded Cheddar cheese 1/2 cup fresh grated Parmesan cheese 1 tablespoon lemon juice Dash of Crystal? Hot Sauce 1 egg, beaten 1/4 cup mayonnaise or McIlhenny Farms? Spicy Mayonnaise Tony's Creole Seasoning 1/4 cup slivered almonds Steps: Partially bake pie shell at 400?F for 5 to 7 minutes. Remove from oven. Lower heat to 350?F. Melt margarine in a large skillet and Sauté ¢ell pepper, onions, celery, and mushrooms until tender. Add crab meat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, hot pepper sauce, egg, and mayonnaise, stirring well until moist. Add Tony's Creole Seasoning. Remove from heat and drain excess liquid. Spoon into pie shell and bake for about 20 minutes. Top with almonds and remaining cheese. Bake another 10 minutes. Yields 6 servings.

OPELOUSAS BAKED DUCK Ingredients: 1 mature Long Island duck Tony's Creole Seasoning 1 cup oil 1 cup water 4 tablespoons paprika 1 teaspoon MEXENE? Chili Powder Seasoning Steps: Cut duck in half and season generously with Tony's Creole Seasoning. Rub well on each side. Place duck in open baking pan and cover with a mixture of oil and water. Sprinkle generously with paprika and chili powder. Place pan in 275?F oven and bake 3 to 5 hours. Baste every 30 minutes until the duck is dark, dark brown. A chicken fryer, quartered, may be baked in the same manner. Reserve pan drippings to cook another time and also to use in dirty rice. Yields 4 servings.

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

Description: Veron's Seasoning, a tradition for more than 50 years. Use to enhance and complement the flavor of jambalaya, gumbo, meat dishes, salads, shrimp and boiled crawfish and crabs. Veron's has five wonderful seasonings to choose from: Original, Hot, Garlic, Lemon and Mesquite. Use them separately or in combination to pique the flavor and taste of any dish you are serving.
Unit Size: 8 oz. (224g)