Spicing Up Meals, Cajun Style
Tony Chachere’s Creole Seasoning
Salivating over our recipe for Steak au Poivre got me thinking about how long preparing even the most basic meat recipes can seem after a full day’s work.
The trouble is, unless you’ve got a prime, aged, bone-in porter house, cooking the majority of meats out there sans flavoring can leave even voracious carnivores disappointed.
Growing up in Louisiana though, we had one solution for this: Tony Chachere’s. Down there, this mix of spices (which includes among other things: black pepper, red pepper, cayenne pepper, garlic, and salt) is sprinkled liberally on everything imaginable to provide the needed kick. And I mean liberally.
Dash a bit of the little green can over plain chicken breast and you’ll be amazed how much better it tastes. For that matter, shake it anywhere you’d normally use salt for a vast improvement in taste. Just don’t let me catch you saying “Bam!” when you do it.
Editor’s Note: Even with all that pepper, this stuff won’t toast your taste buds. Also, if you’re concerned with sodium (yes, even Cajuns can be health conscious) or looking for something a little toned down, check out the salt free, and lite versions.