I’m debating a New Orleans style seasoning for pork chops and chicken. Should I use Amazingribs’ Creole seasoning or their Cajun seasoning? I’m sure I’ll get to both eventually, just looking for any opinions on them. Thanks!
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New Orleans Style Seasoning?
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Charter Member
- Dec 2014
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- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
I grew up in New Orleans, and traditional New Orleans style cooking was Creole. Cajun is the style developed by the folks forced out of Canada who settled in South Louisiana. Over time Cajun cooking made it to New Orleans. They have similarities but differences. I think in general you will find the Cajun heavier on the pepper. You will probably be happy with either, but if you have the time and energy try both side by side to see which you like best.
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@LAPorkButt - so, when making something like gumbo, is the more "traditional" flavor Creole seasoning or Cajun seasoning?
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CaliforniaDad it depends on whether you are making a Creole or Cajun gumbo. Beside the spice difference the Creole will have some tomato and the Cajun won’t.
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Welcome to The Pit.
If possible, I'd do a side by side comparison. Something like wings or individual pieces of chix. Put each rub on a piece or two to compare, and if you want to get really wild, mix the two rubs and put that on a piece or two too.
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I ended up going with Emeril's. https://www.emerils.com/121705/emeri...ed-bayou-blast
Good stuff, thanks all!
I know I'll get to the Amazingribs versions soon, but thought I'd start the option I happened to have all the ingredients for.
Currently I"m on the 30 day trial membership. All these responses are one more reason I'm convinced it's more than worth it to pay for the annual membership.
Cheers!
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Eventually you’ll be like the rest of us and have 20-25 different rubs made up without labels so you can never remember which one is which...😂😂
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Been there. Always end up with a Frankenstein rub, I've got one going now. One of the random pieces of advice I since picked up, use painters tape to label containers. Simple to write on (with a date, anothing pointer I picked up) and it easily peels off when you are empty.
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Welcome to the pit. I have a jar of both in the cabinet - just used the cajun on a turkey breast. Hope you decide to become a regular around here!
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Another option to consider down the line is the Holy Voodoo from Meat Church. https://www.meatchurch.com/collectio...odoo-seasoning
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