In article >,
Scott > wrote:

> koko wrote:
>
> >> Creole seasoning:
> >> * 2 tablespoons onion powder
> >> * 2 tablespoons garlic powder
> >> * 2 tablespoons dried oregano
> >> * 2 tablespoons dried basil
> >> * 1 tablespoon dried thyme
> >> * 1 tablespoon black pepper
> >> * 1 tablespoon white pepper
> >> * 1 tablespoon cayenne pepper
> >> * 5 tablespoons paprika
> >> * 3 tablespoons salt
> >
> >
> > snippage
> >
> > Heck, I have most of these. I think I'll give it a try. Thanks for
> > posting this.
> >
>
> I hope it works out better for you. I'm switching to the Tony Cachere brand.

We keep Tony's on the table at all times. Everyone except my wife (who
doesn't like hot stuff) uses it instead of salt. It *is* very high in
salt. If you have a recipe that calls for salt, don't add it until you
taste it first.

--
Dan Abel
Petaluma, California USA