Tony Chachere's Original Creole Seasoning: Difference between revisions
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==See also== |
==See also== |
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* [[Crab boil]] |
* [[Crab boil]] |
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that stuff is freaking awesome |
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==External links== |
==External links== |
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Revision as of 22:43, 11 December 2008
Tony Chachere's (IPA: [ˈtəʊ̯niz] or [təʊ̯niˈsæʧɻ̩iz] in Northern Louisiana, and different in Southern Louisiana) refers to the Creole seasoning created by southern Louisiana chef Tony Chachere. Today, the official name of the seasoning is Tony Chachere's Original Creole Seasoning. Tony Chachere's Creole Foods began in 1972, following the success of Chachere's Cajun Country Cookbook. The company is owned by Tony's remaining descendants and is currently run by Don Chachere (President and CEO), Tony's grandson. The company now offers a variety of cookbooks, seasoning blends, dinner mixes, marinades, sauces, batters, and frozen items that are prepared with Chachere's products.
The company is based in Opelousas (in the heart of Cajun Country), the seat of St. Landry Parish. The Chacheres have called Opelousas home for some generations; Tony Chachere was a pharmaceutical salesman-turned-insurance agent who built a strong regional reputation during the late 20th century for his cooking, including dishes with local seafood and wild game.
The main ingredients in the seasoning are salt and red pepper; however, garlic and other spices also contribute to the flavor.
See also
External links
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