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In the spice aisle, there are lots of different types of "cajun" seasonings. I love Tony Sacherys (name brand...don't know if I'm spelling it right). It's actually CAJUN, not just a brand trying to get in on the "brand" wagon!
Right now, I am using McCormick's Cajun seasoning, and it's pretty good. I can't get Tony's here
Since I'm from New Orleans area (Slidell, actually) I thought I'd put my two cents in. I've made it before and it was a hit. I used Tony Chachere's. The first time I made it I inadvertantly used the whole container of Philly (8 oz). It was soooo good, that I've just continued to make it that way. I'm not sure how it tastes with 4oz, though. If you make it with real crabs, it's even better and spicy!!!!