TONY CHACHERE'S Lite Creole Seasoning
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Tony Chachere's Lite Creole Seasoning
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)
SPINACH CASSEROLE LUCILLE Ingredients: 2 (10 oz.) packages frozen, chopped spinach 4 tablespoons margarine 2 tablespoons all-purpose flour 2 tablespoons chopped onions 1/2 cup milk Tony's Creole Seasoning 1 block Jalapeno Jack cheese 1 teaspoon Crystal? Worcestershire Sauce 1/2 cup bread crumbs Steps: Cook spinach following directions on package. Drain and reserve 1/2 cup liquid. Melt margarine in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and cook until tender. Pour in spinach liquid and milk slowly, stirring constantly to avoid lumps. Cook until smooth and thick. Add Tony's Creole Seasoning, cheese, and Worcestershire; stir until melted. Combine with cooked spinach. Put into a square casserole; top with bread crumbs and place in 350?F oven until hot (about 20 minutes). Yields 8 servings.
TONY'S OLD-FASHIONED CHICKEN STEW Ingredients: 1 (6 lb.) hen, cut up 1 tablespoon shortening 2 tablespoons all-purpose flour 3 onions, finely chopped 4 cups warm water Tony's Creole Seasoning 1/4 cup chopped green onions and parsley Steps: In a Dutch oven, brown chicken in shortening; remove from pot. Place flour in pot and stir until brown. Add onions and cook until tender. Add chicken and water. Season with Tony's Creole Seasoning. Simmer until tender (about 1 hour). During the last 5 minutes of cooking, add green onions and parsley. Stir occasionally as stew thickens to prevent burning. Serve over steamed rice. Yields 6 servings.
TONY'S CABBAGE CASSEROLE Ingredients: 1 medium head cabbage 4 tablespoons margarine 1 pound lean ground meat 1 medium onion, chopped 2 cloves garlic, minced Tony's Creole Seasoning 1 (10 3/4 oz.) can cream of mushroom soup 1/4 cup chopped green onions 1 cup steamed rice 1/4 cup bread crumbs Steps: Cut cabbage in small chunks and in a medium pot, boil in salted water until tender, but still green. Drain and reserve the liquid. Melt margarine in a deep skillet and fry ground meat with onions and garlic until brown. Add Tony's Creole Seasoning. In a large bowl, mix cabbage with meat, adding mushroom soup, green onions, and rice. Pour mixture into greased, flat baking dish. Top with bread crumbs. If you think the casserole is too dry, add some of the water from the boiled cabbage. Bake at 300?F for 20 to 30 minutes. Yields 6 servings.
|Size||8 oz. (227g)|
|Serving per container||227|
|Serving Size||1/4 Tsp. (1g)|
|Sodium per unit||5|