Tony Chachere's More Spice Seasoning
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Q: More Spice Size
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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: 7 oz.
BAKED RICE DRESSING Ingredients: 1 pound ground lean pork 1 cup rice 1 (10 1/2 oz.) can onion soup 1 (10 3/4 oz.) can cream of mushroom soup 1 cup chopped green onions 1/3 cup finely chopped celery 1/4 cup minced parsley 1/3 cup finely chopped onions 1/3 cup chopped bell pepper Tony's Creole Seasoning Steps: In a 2-1/2 quart casserole, mix ground meat with rice. Add soups, vegetables, and Tony's Creole Seasoning. Cover with tight-fitting lid in order to retain moisture. Bake at 325?F for 1-1/2 hours. Yields 8 servings.
MAQUE CHOU Ingredients: 12 ears tender fresh corn 4 tablespoons margarine 1 onion, chopped 1 bell pepper, chopped 1 clove garlic, minced 1 tomato, diced Tony's Creole Seasoning 1 cup milk Steps: In a large bowl, cut corn off cob and scrape cobs to get all the juice; set aside. Heat margarine in a Dutch oven; add onion, bell pepper, and garlic. Sauté µntil tender. Add corn, tomato, and Tony's Creole Seasoning. Cook mixture over medium heat for 1 hour, stirring often. Add a little milk from time to time to keep mixture soft. Yields 12 servings as a side dish.
TONY'S HE-MAN CHILI Ingredients: 1 pound hot sausage (Louisiana or Italian) 1 pound lean ground beef 1 onion, chopped 1 bell pepper, chopped 2 cloves garlic, minced 1 Cajun Chef Mexican Style Jalapeno Peppers 1 cup Burgundy wine 1 teaspoon dry mustard 1 teaspoon celery seeds 2 tablespoons MEXENE? Chili Powder Seasoning 3 cups chopped Roma tomatoes Tony's Creole Seasoning 1 (15-1/2 oz.) can pinto beans 2 (15-1/2 oz.) cans kidney beans Steps: Slice sausage into 1 inch pieces and fry in a Dutch oven until brown. Remove and set aside. Pour off excess fat and fry ground beef. Drain and set aside with the sausage. Pour excess fat from pot. Cook onions, bell pepper, garlic, and hot pepper over low heat until tender. Stir in wine, mustard, celery seeds, and chili powder. Simmer for 10 minutes. In a bowl, mash tomatoes; pour into pot. Add meats. Bring to a boil. Reduce heat; season with Tony's Creole Seasoning. Simmer for 30 minutes, stirring occasionally. Add beans and their liquid; return to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. Yields 12 servings.
Seasoning, More Spice
It's spicy! Great on everything! No MSG. Some like it spicy! We have developed our Tony Chachere's More Spice Seasoning for those who prefer a spicier blend than our world-famous Original Creole Seasoning. Spice up your meats, seafood, poultry, vegetables, eggs, soups, stews and salads, even barbecue and French fries. Use it anytime or anywhere on any type of food. Makes everything taste great!
More Spice 7oz.
Ingredients: SALT, RED PEPPER, BLACK PEPPER, CHILI POWDER (CHILI PEPPER, SPICES, SALT, GARLIC POWDER), DEHYDRATED GARLIC, SILICON DIOXIDE (ANTI-CAKING AGENT).
Instructions: Store in a cool, dry area.Use like salt. When it is salty enough it is seasoned perfectly
|Size||7 oz. (198g)|
|Serving per container||227|
|Serving Size||1/4 Tsp. (1g)|
|Sodium per unit||12|