Tony Chachere No Salt Creole Seasoning 5 oz - Pack of 2

 If you're on a sodium free diet, reach for Tony Chachere No Salt Creole Seasoning. It's blended with a salt substitute instead of salt, but has all the same spices as original Tony Charchere Creole Seasoning. It's perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating.Unit Size: 5 oz X 2EGGPLANT PIROGUES Ingredients: 3 eggplants 1 onion, chopped 1/2 bell pepper, chopped 1 tablespoon butter Tony's Creole Seasoning 1 cup chopped ham, shrimp, chicken, or combination 1/2 cup steamed rice cooking spray 1/2 cup bread crumbs Steps: Cut eggplants lengthwise. In a pot, parboil 5 minutes in salted water. Drain. Scoop out the pulp and set aside shells. Place pulp in a large bowl. In a saucepan, sauté Â¯nions and bell pepper in butter until tender. Season with Tony's Creole Seasoning. Add all ingredients (except bread crumbs) to eggplant pulp. Blend well. Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with bread crumbs. Bake in a 350?F oven until shells are tender and tops are brown (about 30 minutes). Yields 6 servings.TONY'S SEAFOOD PIE Ingredients: 1 (9 inch) pie shell 2 tablespoons margarine 1/4 cup chopped bell pepper 1/4 cup chopped green onions 1/4 cup chopped celery 1 (3 oz.) can mushrooms 1/2 pound lump crab meat 1/2 pound shrimp, boiled and peeled 1 cup shredded Cheddar cheese 1/2 cup fresh grated Parmesan cheese 1 tablespoon lemon juice Dash of Crystal? Hot Sauce 1 egg, beaten 1/4 cup mayonnaise or McIlhenny Farms? Spicy Mayonnaise Tony's Creole Seasoning 1/4 cup slivered almonds Steps: Partially bake pie shell at 400?F for 5 to 7 minutes. Remove from oven. Lower heat to 350?F. Melt margarine in a large skillet and Sauté Â¢ell pepper, onions, celery, and mushrooms until tender. Add crab meat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, hot pepper sauce, egg, and mayonnaise, stirring well until moist. Add Tony's Creole Seasoning. Remove from heat and drain excess liquid. Spoon into pie shell and bake for about 20 minutes. Top with almonds and remaining cheese. Bake another 10 minutes. Yields 6 servings.OPELOUSAS BAKED DUCK Ingredients: 1 mature Long Island duck Tony's Creole Seasoning 1 cup oil 1 cup water 4 tablespoons paprika 1 teaspoon MEXENE? Chili Powder Seasoning Steps: Cut duck in half and season generously with Tony's Creole Seasoning. Rub well on each side. Place duck in open baking pan and cover with a mixture of oil and water. Sprinkle generously with paprika and chili powder. Place pan in 275?F oven and bake 3 to 5 hours. Baste every 30 minutes until the duck is dark, dark brown. A chicken fryer, quartered, may be baked in the same manner. Reserve pan drippings to cook another time and also to use in dirty rice. Yields 4 servings.Nutrition FactsServing Size0.25 tspServings Per ContainerAbout 189Amount Per ServingCalories0.0 CalCalories From Fat0cal% Daily ValueTotal Fat0g0%Saturated Fat0.0 g0.0Trans Fat0.0 gCholesterol0.0 mg0.0Sodium0.0 mg0.0Potassium457.0 mg10.0Total Carbohydrate0g0%Dietary Fiber0.0 g0.0Sugars0g0.0Protein0.0 gVitamin A0.00Vitamin C0.00Calcium0.00.0 mgIron0.00.0 mgVitamin D0.00.0 mcg(-) Information is currently not available for this nutrient.* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.Calories:2,0002,500Total FatLess than65g80gSat. FatLess than20g25gCholesterolLess than300mg300mgSodiumLess than2400mg2400mgPotassium3500mg3500mgTotal Carbohydrate300g375gDietary Fiber25g30gCalories per gram:Fat 9•Carbohy