Reviewed: Mar. 27, 2011

I made this then compared to Tony Chachere's Creole seasoning, which I use all the time-very very close! I use Tony's all the time but I want to use only unrefined "real salt" so making my own is a great option. Thank you so much for sharing

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Reviewer:

Laura W

Reviewed: Dec. 18, 2010

I found it a little hot but very good added 2 tbs Oregano and used 1 cup sea salt rather than regular table salt . I do not use any other salt when cooking and with this mixture when salty enough the spice was just right .

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Reviewer:

John

Reviewed: Nov. 4, 2010

Was good, just a little too salty. :)

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Reviewer:

TheMabes

Cooking Level: Intermediate

Reviewed: Oct. 20, 2010

This was great! I made this last year for all my realatives for the holiday's and they loved it. Some of them are asking for more!!

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Reviewer:

ajoyharley

Reviewed: Oct. 11, 2010

I have made this twice and I use it on beer can chicken. The second time I halved the salt and liked it much better!

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Reviewer:

Arlee

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Reviewed: Aug. 23, 2010

Never add salt to a spice mix ahead of time. Always salt the dish just before serving. That said, needs thyme and oregano, 1 tbs each.

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Reviewer:

DaveInCO

Reviewed: Aug. 16, 2010

I used this in a gumbo recipe that ended up being super tasty!

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Reviewer:

MakamaeB

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Reviewed: Jul. 23, 2010

This is wonderful staple to have in the pantry. The only reason I did not give it 5 stars was because of the amount of salt. Even though I love salt, I think 3/4 cup is way too much. I only use 1/4 cup of season salt and 10 grinds of sea salt. I also add a small amount of oregano and thyme.

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