Replacement for Louisiana Cajun Seasoning

[tirrin]

so im goin to brine a bird for turkey day using the slaughterhouse brine and am wandering if anyone has a replacement that will be as close as the real recipe... 

the 2 i can think of are Webers N'Orleans Cajun and like Chef Tom's or Tony's Creole Seasoning(8oz white and green can)

ideas?

 

[oldschoolbbq]

Tirrin, try this:

                                                Oldschool Creole Sipce

1 tbls.-Cheyenne Chile

4tsp.-Paprika (smoked if on hand)

2tsp.- Salt(sea / Kosher)

2tsp.-Gr. Ginger

1tsp.-Bl.Pepper

2tsp.-Gr. Thyme

1tsp.-Onoin powder

2tsp.-Garlic powder

1tsp.-Gr.Oregano

Mix well and use as a Brine

Hope this what you are looking for and enjoy.....

works as a rub too

 

[tirrin]

i am goin to have to save this recipe..i havent used a cajun seasoning yet since i started smoking a year ago..so im hoping i love this one :)

 

[eman]

This is the recipe for Tony Chachere's cajun seasoning in the green can that most of us use.

1-26oz box of salt

1-1/2 oz fine ground black pepper

2 oz cayanne pepper

1 oz garlic powder

1 oz chilli powder

1 oz msg (accent)

Mix well and use like salt.

 when it's salty enough, It's seasoned to perfection.

This is from Mr. tonys cook book  from 1972

I always halve the salt in this recipe and if you want it spicy, double the cayanne.

 

[kanielb1]

Buy this

 

[jamie spelsberg]

Hmmm...most authentic Creole seasoning uses File powder...aka dried sassafras leaves.  Maybe Tony was leaving out his secret ingredient...lol.