(Part 2) Best cajun seasonings according to redditors

The "Andrew Special," named after my brother who died saving a village of Tibetans from Wolf-Bear terrorist extremists, invented this delicacy in the throes of battle. You read that right. He invented that shit while doing a round-house kick. Anyway, it's a fucking awesome sandwich between two slices of awesome. Here's what you'll need:

• 2 slices of high-quality toastin' bread, none of that sissy shit that falls apart when you try to butter it, 'cause you're going to slather it on with a machete tempered with dragon blood
  
  
• 2 slices of your favorite deli cheese. I use Amuhrican because it pwns all the other cheeses in their socialist faces.
  
  
• 1 man-sized portion of rendered animal fat. Though you can use butter if you prefer.
  
  
• 1 hand grenade (optional) to toss at marauding pirates should they happen to catch whiff of this tasty delight on one of their murdering rampages. Since you better be able to take them down with your bare hands should you attempt to make this, I've marked the grenade as optional. We're pinching pennies here.
  
  Here's where the magic happens--some have called it the dandruff of the gods, but you will call it sir. Sir Adobo.
  
  Buy yourself a motherfucking bottle of Goya Adobo before we proceed.
  
  Now, slather that fat/butter on the outside of the bread and load on the following seasonings (don't be a pussy about it):
  
  
• McCormick Peppercorn Medley Grinder
  
• Garlic Powder
  
• Dried Parsley Flakes
  
• Tony Chachere's Creole Seasoning
  
  
• Sesame Seeds
  
• and Motherfucking Goya Adobo on that shit.
  
  You got two buttered bread slices loaded with grated demon spunk and two slices of cheese between them. What are you going to cook it in? Well, when you're fighting off a hoard of ravenous Wolf-Bears, you don't have time to mind the stove, do you, Susy Pansy-Pants? So you have two options: A mothershitting flamethrower, or a George Foreman Grill.
  
  Preferably, you should have a six-pack while consuming. This is not a grilled cheese, it's a gourmet sandwich. You're fucking welcome.

Flavor blasted goldfish are 150 calories for like 50 of them.

Get yourself an air fryer for some healthier "fries". Low Calorie Roux Mix will cut the butter and flour calories needed for a gravy. Add some turkey bacon crumbles and there's your poutine!


Here's that mix https://www.amazon.com/Tony-Chacheres-Instant-Roux-Ounces/dp/B001EBPIDS?epik=dj0yJnU9TUgyZEFZc19weUdXTVA2MmhPX0lFRFlpczlZMl93Sk4mbj01Uy1WWGkxcFBDX3pSWW1sNUt5THVRJm09MyZ0PUFBQUFBRjBxTFE0

Literally the same stuff

Recipe if you want to make it

McCormick cajun seasoning

https://www.amazon.com/McCormick-Culinary-Cajun-Seasoning-18/dp/B00B03ZR5Y

I love red beans and rice :D It's possibly one of my favorite dishes!

• 1 cup red beans ((like these)[http://www.amazon.com/Bobs-Red-Mill-Beans-27-Ounce/dp/B004VLVJA4/ref=sr_1_1_a_it?ie=UTF8&qid=1457800497&sr=8-1&keywords=red+beans])
  
• 2 cups water
  
• 1/2 tsp salt
  
• 1 clove garlic, chopped (about 1/2-1 tsp)
  
• 1 1/2 Tbsp Cajun seasoning ((like this)[http://www.amazon.com/Louisiana-Fish-Fry-Cajun-Seasoning/dp/B00AJZLEKG/ref=sr_1_7_a_it?ie=UTF8&qid=1457800629&sr=8-7&keywords=cajun+seasoning])
  
• 1/2 medium onion, minced (a bit under a cup)
  
• 1/2 medium bell pepper (any color), diced (1/2 cup)
  
• 1 Tbsp oil
  
• Corn starch or potato starch, to thicken the sauce (optional)
  
• Some type of sausage, like andouille (optional), sliced, or some other cooked meat
  
• Rice, to serve it with
  
  

1. Rinse and soak the beans overnight. Drain.
   
2. Add oil to the pan, and saute vegetables until softened. Add beans, water, and seasonings to the pan.
   
3. Bring to a boil, cover, and reduce to a simmer. Let simmer for at least a couple of hours (can also be done in a pressure cooker), until beans are thoroughly cooked through.
   
4. Either mash some of the bean mixture or mix about a Tbsp of the starch with cold water and add to the beans, to thicken the sauce.
   
5. Add meat (if using), and let it warm through. Serve over freshly cooked rice (top with butter, if you so desire).

I'm originally from Louisiana, lol. :D Spices are a given, but I find that people tend to be locked-in on what they like! Here are my favorites (this is outside of stuff like garlic, etc), which are cajun & latino in flavor.

• Zatarain Creole
  
  
• Goya Adobo
  
  
• Slap Ya Mama!
  
  
• Goya Sazonador
  
  
• Cachere's
  
  
• I remember when this man was on TV, but I haven't tried his commercial seasoning.
  
  
• I have one large tin of Luzianne left, which isn't made any more :( I save that for special meals.
  
  
  EDIT: But yeah, I didn't mention spices because whenever I mention the ones I like it's usually ignored :D

This would be a bit easier than delivering the actual seafood

If you get a list of the ingredients (assuming they do not have a "proprietary" seasoning), that can actually help you avoid the trigger. Of course, you'll still have to abstain from that particular menu choice...

I found this link from a redditor /r/aftli_work:

http://www.amazon.com/McCormick-Gourmet-Collection-Cajun-Seasoning/dp/B0029K51ZI/ref=sr_1_7?ie=UTF8&qid=1437580130&sr=8-7&keywords=mccormick+cajun&pebp=1437580142730&perid=1X8A7QMMZQC9MZA7ZWME

Someone else went to the McCormick's site and reported this information

Garlic powder, Spices (Including Black Pepper, Cayenne Pepper, Oregano, And Chili Pepper), Sea Salt, Onion powder, Paprika, And Red And Green Bell Peppers.
I would also assume the mix contains some citric acid or "powdered lemon juice" to help it keep. The "green and red bell pepper" are not really necessary as the other ingredients overpower those mild flavors. Also, swapping the paprika to smoked paprika also adds some character to the setup.

I like flavor in my life, but I try to find ways to make my taste buds happy without messing up my head. Let us know if you can figure out the offending substance.

I like five guys well enough. I have tried many of the competing D.C./Alexandria places near where it started (Elevation Burger, The Burger Joint, Ray's HellBurger). I would say Ray's is the best single patty place around there. Around New York Shake Shack is a little better for burgers.

What I love about Five Guys is the fries. Pommes Frittes in New York is decent, Minette (who also has a decent burger) has fries made in Duck Fat similar to Duckfat in Portland Maine, but the Five Guys cajun fries are so far some of the best. If you use this seasoning ground up a little finer and with a little salt you can make almost identical fries at home.

Is this sort of thing what you mean by shrimp fry seasoning?

I don't really care for green veggies much, either. I do eat some salads, but they're never my first choice. I find spinach-based salads to be the mildest in flavor, so maybe that's a good starting point.

My biggest issue is that I don't really like raw veggies, but I'm okay with cooked ones - is this you? My workaround for this is typically roasting/stir-frying. I'm really digging roasted asparagus right now - drizzle with olive oil, add some cajun seasoning - this is my fav - and cook at 425 for about ~25 minutes. I also really like kale chips and will eat lots of those. As for celery, the best way for me is to cook it into soups/stews until the flavor is neutralized, haha. Peas and cucumbers... I don't have any advice, because I am still looking for workarounds too :)

You could try stir-frying, that's my favorite method. My favorite is a mix of carrots, broccoli, cabbage, and water chestnuts (add to pan in that order since they take different times to cook) and drizzle some sesame oil on top, which is pretty potent and helps mask the overly veggie flavor.