Tony Chachere's Bold Creole Seasoning, 7 Ounce

Get the regular or more spice version, load it up with more cayenne (red) pepper, and ENJOY THE BURN. I use 3 (three) spoons full for each half 7oz container. (or more or less) Not perfect, but better than having bland food. I really like it on "Just crack an egg" or liberally poured on my boring, bland, WHITE CASTLE HAMBURGERS. I also dump on a nice coat of GRANULATED GARLIC. Slather on the mayonnaise, and shove it down your talking hole. I know, I am a freak. Comes from growing up on Mexican food here in Texas. Try it before you get too old. Spicy mustard works too. Your Choice.

I love this seasoning. Good spice. Great on eggs

I use this instead of salt. It’s less sodium and gives a little kick. Not too spicey though. Good on rice, eggs, veggies and more.

This is my go to for putting on meats, eggs, popcorn, etc. Just the right blend of spicy but not over powering. Adds a bit of zip to foods.

I have all 3 of the seasonings and love them all. The bold and more spice have less salt and bold is pretty spicy. You cannot go wrong with this definitely has a bold flavor. This is great on everything to give it that special kick.

Good flavor and heat. Not quite as salty as the original style. Like to use it making jerky.

For years, we have been using the regular seasoning and splitting the bottle in half then refilling the space with straight cayenne powder because it is way too salty to use enough to get the heat you want. We still did this practice with the More Spicy version. This new Bold version brings more heat and you can use less to keep the salt content down. It is almost as spicy as our original/cayenne blend, so will be using this from now on. It is still really salty though, so use is sparingly.

If you don't like spice, this is not for you. Recently sent a care package of these seasonings up North. Great for Gumbos, soups, stews, fried fish, bbq alligator