Tony Chachere’s Creole Seasoning

Don’t want to hear the backstory? Jump straight to the recipe.

Tony Chachere was born in June 1905 in Opelousas, Louisiana. During the Great Depression he worked as a traveling drug salesman and collected recipes from all over the state.

In 1972, drawing upon a life of cooking for friends and family, Chachere published his first cookbook, Cajun Country Cookbook, which included the recipe that became his Original Creole Seasoning. Positive public response to the book led him to start Tony Chachere’s Creole Foods.

The cookbook is still for sale but no longer includes the secret recipe. Thanks to u/gnarmadildo on the subreddit r/cajunfood we were able to find the original recipe in all of its glory. The version sold in stores today no longer contains MSG and can be excluded if you would like.

The original recipe


26 oz box free flowing (table) salt

1½ oz box ground black pepper

2 oz ground red (cayenne) pepper

1 oz garlic powder

1 oz chili powder

1 oz MSG

For seafood, to HALF of the recipe above, add

1 tsp powdered thyme

1 tsp ground bay leaf

1 tsp sweet basil

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