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The Kitchen & The Speakeasy
Bratwurst with Tony Chachere Creole Seasoning
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<blockquote data-quote="Carlos" data-source="post: 574743" data-attributes="member: 7"><p>Too many seasonings are overboard, in salt or spice. My favorite place to start looking is Bolner's Fiesta Brand seasonings. My favorite all purpose from them is Fajita Seasoning with Mesquite. But that has no bite at all. Got to please the XYL. We have also been using a fair bit of Old Bay seasoning. On stuff and in salad dressing. I make myself some red beans and rice, or dirty rice and use the Bolner's seasonings. </p><p></p><p>Andouille sausage is too much spice to even suit me. I do get in on some fresh sausage from the American Hungarian Club in Bloomington, IL from time to time. Pretty heavy on the paprika. But done just right in the oven, it's outstanding.</p><p></p><p>Zattarain's is way too much spice for the XYL. Almost too much for me.</p></blockquote><p></p>
[QUOTE="Carlos, post: 574743, member: 7"] Too many seasonings are overboard, in salt or spice. My favorite place to start looking is Bolner's Fiesta Brand seasonings. My favorite all purpose from them is Fajita Seasoning with Mesquite. But that has no bite at all. Got to please the XYL. We have also been using a fair bit of Old Bay seasoning. On stuff and in salad dressing. I make myself some red beans and rice, or dirty rice and use the Bolner's seasonings. Andouille sausage is too much spice to even suit me. I do get in on some fresh sausage from the American Hungarian Club in Bloomington, IL from time to time. Pretty heavy on the paprika. But done just right in the oven, it's outstanding. Zattarain's is way too much spice for the XYL. Almost too much for me. [/QUOTE]
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The Kitchen & The Speakeasy
Bratwurst with Tony Chachere Creole Seasoning
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