Tony Chacheres Cajun Spice Mix Copycat No Salt Recipes

Steps:

• In a small bowl, stir together all of the ingredients. Store in an airtight container in a cool place.

Steps:

• Mix well and use like salt.
• TO SEASON SEAFOOD:.
• Use half of above mixture and add:.
• 1tsp. thyme, powdered.
• 1 bay leaf.
• 1 teaspoons basil, leaf, sweet.
• NOTE: If too peppery for children, add more salt to mixture, then season to taste.

Steps:

• 1. PREP/PREPARE
• 2. You will need a spice blender, or just a good blender to make this recipe.
• 3. One other thing about Cajun spices is that they are tremendously high in salt content. I cut the sodium in this recipe by over half; however, if you are on a salt restricted diet, cut it down more, or leave it out entirely. That is the great thing about homemade spice mixes, you are in control of what goes into them.
• 4. Gather your ingredients (mise en place).
• 5. Add all the ingredients to a blender, and grind away until mixed and fine, then place in a sealed container, and store in a cool place, away from direct sunlight.
• 6. Chef's Tip: Save your old spice bottles. They are excellent for storing your homemade spices.
• 7. PLATE/PRESENT
• 8. Use anywhere you would use Cajun spice: vegetables, fish, meat, poultry; some people sprinkle it fruit. Enjoy.
• 9. Keep the faith, and keep cooking.

Steps:

• COMBINE all ingredients in a resealable container (1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon seasoned chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme).
• SEAL the container.
• SHAKE until thoroughly blended.
• STORE tightly sealed in a cool, dry place away from light and moisture.
• USE measure for measure in place of Tony Chachere's Creole Seasoning and enjoy.