Used to use Everglades Chicken and Fish seasoning on just about everything. Saw a couple posts here where Bill B and Wompus Cat used Tony Chachere's Original Creole seasoning in a recipe. It's now my go to seasoning; very tasty with a little heat but a lot of salt. What are some other favorites? I'm cooking a lot more now that I'm retired. Thanks.
Tony Chachere's Original Creole seasoning is my go-to seasoning for Chicken and Sausage Gumbo and spring-time Crawdad boils.
I think the instructions for Tony Chachere's Original Creole seasoning states to add the seasoning in amount that suit you salt flavor profile. Following the instructions is less spicy for the common folk. For more spice, use the "More Spice" or "Bold" Tony Chachere's variety. Bold is "Bold" when adjusted to you salt preference.
Other off the shelf seasoning spices that I use are:
Dan-Os seasoning for grilled chicken
Lowry's Salt & coarse grain pepper mixture for Smoked Brisket
McCormick's Montreal Steak seasoning for grilled steaks
Old Bay seasoning for less spicy crab and fish recipes.
I have my own concoctions for pulled pork, smoked chicken & turkey, beef jerky and Texas (no beans) Chili.
I came here to say Everglades seasoning but I guess you're familiar....
I also like Everything Bagel seasonings
Dolly Parton's Dixie Stampede Chicken Rub
https://dpstampede.com/shop/chicken-rub-stampede
"Montreal" on Burgers/steak
"Butt Rub" on pork
https://buttrub.com/product-category/seasonings/butt-rub-barbeque-seasoning/
Seasoned Salt & coarse black pepper on deer meat
Take roughly equal portions of fresh cilantro, culantro (2 very different herbs), green onions, and parsley, and a small amount of Cuban oregano, and a bunch of garlic (all fresh). Some folks add lime juice or vinegar but that's more to keep it fresh if stored in the fridge (good for a week or so) but I think that limits the pairings. See below.
Put it in a bullet blender to liquify and then divide into ice cube trays and freeze. It'll keep indefinitely and it's called "green seasoning."
you can plop a cube into just about anything you're making, other than maybe Italian or French dishes. I think it improves anything from Asian food to curries to Spanish or Mexican recipes.
(And it pairs amazingly well with fish)
We use Larwy's on meat, takes me back to eating there with my grandfather in my youth. I also use it in scrambled eggs. For blackened fish or whatever or smoking I make my own concoction
Big fan of fresh basil and ginger combinations
Goya Adobo + fresh citrus for just a quick easy thing for chicken or pork before I grill.
Sazon https://shop.goya.com/collections/sazon/products/goya-sazon-with-coriander-and-annatto
mix a few packets with orange juice or pineapple and marinate your chicken or pork for a few hours before grilling, I add in some dry mexican oregano. Excellente. Can dump packets into shaker and just sprinkle as well.
Chef Merito Asada seasoning https://www.amazon.com/Chef-Merito-Carne-Asada-Seasoning/dp/B008I5NWLI?th=1
fast and dirty asada seasoning, just sprinkle on your cheap cuts and grill
Cavenders https://greekseasoning.com/
I dont think it is Greek at all but taste good on grilled pork chicken or beef- burgers, chops.
Montreal steak seasoning....I put that s**t on everything, including halibut,ling cod, rockfish, and salmon
No one seasoning I prefer on everything. A few we use: 1) generic salt free seasoning (comes in a bottle); 2) Louisiana hot sauce (various brands) for omelets, scrambled eggs; 3) Home-grown garlic (enchiladas); 4) Poppy seeds (bagels; breakfast breads).
Frank