I use Tony’s on everything...potatoes, eggs, casseroles...etc....its fantastic.....
Yeah, Tony's is okay - but it's not really intended for boiling seafood. For most other Cajun and Creole cooking, it's a fine choice. And there's a better option than Tony's... but it's tough to find:
Only the New Orleans School of Cooking and a few independent groceries down there sell it. I mail order it now, two 21-oz. jars at a time.