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Anthony Chachere (/ ˈ s æ ʃ ər i / SASH-ər-ee or sa-shur-ee; June 14, 1905 – March 19, 1995) [1] [2] [3] was an American businessman and chef best known as the founder of his eponymous Tony Chachere's Creole Foods seasonings and ingredients brand and its original product, Tony Chachere's Original Creole Seasoning.
Opelousas is also home to Tony Chachere, a Louisiana spice company with a worldwide reach. The company makes a variety of seasoning blends, sauces, marinades, and other products. [31] In September 1999, Wal-Mart opened a large distribution center just north of the city. It is generating an $89 million impact per year to the area, employing over ...
The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole spice blends, such as REX, [23] Zatarain's, Louisiana Fish Fry [24] or Tony Chachere's. [25] Also, cocktail sauce, mayonnaise and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand.
Cajun and Creole seasoning. In Louisiana and the surrounding states, many companies make Cajun/Creole seasonings. It is a spicy blend of onion powder, garlic powder, paprika, oregano or thyme, salt, pepper, and chili powder. Brands include Tony Chachere's, Zatarain's and Paul Prudhomme. [13]
The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole/Cajun spice blends, such as REX, Zatarain's, Louisiana Fish Fry, or Tony Chachere's. Also, cocktail sauce, mayonnaise, and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand.
Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. [1] Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins.