Instructions: Mix well and use like salt. When its salty enough, its seasoned to perfection. For barbeque and fried foods: Season food all over. Cook as usual.

NOTES : Tony Chachere is from Opelousas, Louisiana - my hometown. I was 11 years old when his first cookbook came out. This is the first recipe in his

THE PRICE OF THE BOOK". Hes= right. Right after the cookbook came out,

everyone was making this and storing it in those large plastic ice cream

cartons. Within a short while, he started marketing this himself. Now you

can find the green cans of this stuff all over the country. Where Im from,

this is the only seasoning anyone uses. That sounds kind of strange, but try

it and youll see. Its been a standard around my house for over 20 years.

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