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Anthony Chachere (/ ˈsæʃəri / SASH-ər-ee; June 14, 1905 – March 19, 1995) [1][2] 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. He was the first inductee into the Louisiana ...
v. t. e. Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1][2] as well as influences from the general cuisine of the Southern United States.
Sprinkled sparingly over gumbo as a seasoning and a thickening agent, filé powder adds a distinctive, earthy flavor and texture. [3] Filé powder is made by harvesting the young leaves and stems of the sassafras tree and grinding them. [4] Filé powder is generally not added until after the vegetables and meats or seafood are finished cooking ...
Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun – Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is often ...
Adding Cajun seasoning to fried corn infuses the dish with bold, complex flavors that enhance the natural sweetness of the corn. The subtle heat from the cayenne pepper provides a pleasant kick ...
Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, [1] and spiced with cayenne and black pepper. [2] Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole ...