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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.
Maque choux (left) with dill mashed potatoes. Maque choux / ˈ m ɑː k ʃ uː / is a traditional dish of Louisiana.It is thought to be an amalgam of Creole and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.
A plate lunch of smothered steak and gravy served over boiled white rice from Garys Grocery in Lafayette, Louisiana. Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana.
The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole spice blends, such as REX, [21] Zatarain's, Louisiana Fish Fry [22] or Tony Chachere's. [23] Also, cocktail sauce, mayonnaise and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand.
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 ...
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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.
Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...