Tony Chachere's No Salt Creole Seasoning 5 oz

 If you're on a sodium free diet, reach for Tony Chachere No Salt Creole Seasoning. It's blended with a salt substitute instead of salt, but has all the same spices as original Tony Charchere Creole Seasoning. It's perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating.

Unit Size: 5 oz

EGGPLANT PIROGUES Ingredients: 3 eggplants 1 onion, chopped 1/2 bell pepper, chopped 1 tablespoon butter Tony's Creole Seasoning 1 cup chopped ham, shrimp, chicken, or combination 1/2 cup steamed rice cooking spray 1/2 cup bread crumbs Steps: Cut eggplants lengthwise. In a pot, parboil 5 minutes in salted water. Drain. Scoop out the pulp and set aside shells. Place pulp in a large bowl. In a saucepan, sauté ¯nions and bell pepper in butter until tender. Season with Tony's Creole Seasoning. Add all ingredients (except bread crumbs) to eggplant pulp. Blend well. Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with bread crumbs. Bake in a 350?F oven until shells are tender and tops are brown (about 30 minutes). Yields 6 servings.

TONY'S SEAFOOD PIE Ingredients: 1 (9 inch) pie shell 2 tablespoons margarine 1/4 cup chopped bell pepper 1/4 cup chopped green onions 1/4 cup chopped celery 1 (3 oz.) can mushrooms 1/2 pound lump crab meat 1/2 pound shrimp, boiled and peeled 1 cup shredded Cheddar cheese 1/2 cup fresh grated Parmesan cheese 1 tablespoon lemon juice Dash of Crystal? Hot Sauce 1 egg, beaten 1/4 cup mayonnaise or McIlhenny Farms? Spicy Mayonnaise Tony's Creole Seasoning 1/4 cup slivered almonds Steps: Partially bake pie shell at 400?F for 5 to 7 minutes. Remove from oven. Lower heat to 350?F. Melt margarine in a large skillet and Sauté ¢ell pepper, onions, celery, and mushrooms until tender. Add crab meat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, hot pepper sauce, egg, and mayonnaise, stirring well until moist. Add Tony's Creole Seasoning. Remove from heat and drain excess liquid. Spoon into pie shell and bake for about 20 minutes. Top with almonds and remaining cheese. Bake another 10 minutes. Yields 6 servings.

OPELOUSAS BAKED DUCK Ingredients: 1 mature Long Island duck Tony's Creole Seasoning 1 cup oil 1 cup water 4 tablespoons paprika 1 teaspoon MEXENE? Chili Powder Seasoning Steps: Cut duck in half and season generously with Tony's Creole Seasoning. Rub well on each side. Place duck in open baking pan and cover with a mixture of oil and water. Sprinkle generously with paprika and chili powder. Place pan in 275?F oven and bake 3 to 5 hours. Baste every 30 minutes until the duck is dark, dark brown. A chicken fryer, quartered, may be baked in the same manner. Reserve pan drippings to cook another time and also to use in dirty rice. Yields 4 servings.

Elevate the flavor of some of your favorite dishes with Tony Chashere's Salt-Free Seasoning. Use it on meats, vegetables and in any recipe that calls for salt. This product has no MSG, cholesterol, calories or fat to be easy on your diet. This no salt seasoning is also completely free of sodium. It includes ground peppers to add a bold kick to any of your foods. Try using it with other products from Tony Chachere, including his original Creole seasoning (sold separately) for rich-tasting results.

Tony Chachere's Salt-Free Seasoning:
Tony Chachere's Salt-Free Seasoning:

• Salt alternative
• Tasty on everything
• No MSG
• 5 oz Tony Chachere's seasoning per shaker
• Use as a replacement for salt in any recipe
• Features peppers for a bold kick
• 0 calories per serving
• No fat
• No cholesterol
• No sodium
• Pairs well with other Tony Chachere seasonings
• If you love the robust flavors of our Original Creole Seasoning but can't have or don't want salt (or any sodium substitutes), our new No Salt Seasoning Blend is the one you've been waiting for!
• This flavorful all-purpose blend is the perfect seasoning for all meats, seafood, poultry, vegetables, eggs, soups, stews and salads, even BBQ and French fries!
• Use on any type of food as an exciting substitute to salt and pepper.
• Tony Chachere's has been delighting generations of Louisiana natives since 1972
• From Opelousas, Louisiana deep in the heart of Cajun Country