LOL, Ok, whoever it was on here that recommended "Tony Chachere's" creole seasoning,..Thank you...been using that stuff on everything....it is a little salt heavy though..So there's a more spice version, that has less salt, claims it's medium heat.....

Anyone use the more spice version?, how does the heat level compare with the original? Is there really much of a difference?....Thanks

I think wolfdog has mentioned it before and pretty sure I've seen it some of his food post. We've got a can here and the wife uses it for some of her dishes especially shrimp and chicken.

Yeah, probably Wolfie...Wolfie...where you at?

I use their hottest blend,. Use a lot of plain cayenne pepper too! Jalapeno paste on all sandwiches.

Good stuff for sure

Never tried that. Its Butt Rub or Slap Yo Mama seasoning around here. Unless for chicken, then its just plain hard to beat Lawrys in my book.

Cavenders is a good one too.

Love it yet nother convert to Tony's put that mess on everything

Slap ya Mama or Dan-O’s Original

Tony's is great on eggs.

Went to the grocery store today and found a small can of the "more spice" version on sale....it's good!, same exact spices but a little heavier on the red pepper and chili blend...but not so much it overwhelms the food....and less salt....

Still like the regular version and Lawreys but this one will probably replace them....