TONY CHACHERE'S CREOLE SEASONING

Tony Chachere's Creole Seasoning

"From Tony Chachere's CAJUN COUNTRY COOKBOOK. Tony says to "use it like you would salt" Store in an airtight jar."

Ingredients

• 26 ounces salt, free flowing..like Morton's
• 1 1/2 ounces pepper, black, ground
• 2 ounces red peppers, ground
• 1 ounce garlic powder
• 1 ounce chili powder ( like Gebhardt's)
• 1 ounce Accent seasoning (MSG)

Directions

1. Mix well and use like salt.
2. TO SEASON SEAFOOD:.
3. Use half of above mixture and add:.
4. 1tsp. thyme, powdered.
5. 1 bay leaf.
6. 1 teaspoons basil, leaf, sweet.
7. NOTE: If too peppery for children, add more salt to mixture, then season to taste.

Five Minute Polenta

Why waste time and energy when you can have luscious polenta in five minutes? Americans always called it "corn meal mush" which isn't nearly as sexy and romantic as "polenta". Use it every way you would use it's sexier Italian cousin. I like it better. The texture is velvety and the mouthfeel luxurious.

American Polenta

4 Cups Water
1 Teaspoon(s) Salt
1 Cup QUAKER® or AUNT JEMIMA® Enriched Corn Meal
2 Tbsp. butter
Optional, but highly recommended: 1 cup corn kernels, lightly sautéed in butter
or creamed corn and/or 3/4 cup cheese.

Bring 3 cups of water to a boil. Combine the remaining 1 cup water, corn meal and salt; slowly pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover, continue cooking over low heat 5 minutes. Stir in cheese and/or corn and use to accompany debris gravy, sausage or tomato gravy. Instead of corn you can use virtually any lightly sautéed vegetable.