Tony Chachere's, Zatarain’s, and Rendezvous.

I purchased a Tony Chachere's turducken from Bristol Farms a few (maybe 3) years ago. It was good, but not so incredibly good that I would have to get it again. As wilafur said, it’s worth trying at least once.

Tony Chachere's line will probably make you happy. There’s always K-Paul’s, and you can easily enough make your own...This link will take you to a site that has plenty of choices:...

I like to cook them up in a skillet with olive oil and butter. Use your choice of seasonings, including cayenne (I tend to use Tony Chachere's Creole seasoning), but be sure to finish with lots of fresh lime juice. I had this...

and lemon. Deglaze the pan with a little wine. Maybe almonds or pinenuts. Sometimes Tony Chachere's for some spice. Often I’ll coat the filets with cornmeal and pan fry which is what I did with some of the basa. Because the...

I got sent some Tony Chachere's, too, which made me sneeze madly when I sniffed it!!! After my last jambalaya disaster, I will be more careful when I make it next time. Anyone used the Crawfish boil??? How “hot” is it??...

Well, if you’re not already using them Sambal Oelek, Sriracha, fermented bean paste and Kecap Manis are pretty quick sources of low-effort flavor. I still use Tony Chachere's and Crystal hot sauce a lot, dried hot mustard...

Yesterday I marinated some mahi-mahi in garlic, onion, lemon juice, olive oil and Tony Chachere's. Tonight it was grilled and it was great.

Have you though about using an injector for this? Tony Chachere's has a Roasted Garlic & Herb marinade that goes well with beef. Then you wouldn’t have to unwrap and rewrap.

motives are not entirely unselfish because I don’t like to be without my morning brew. Another suggestion is a bag of Stansel’s popcorn rice and some Louisiana seasonings like Tony Chachere's.

. The only difference in many cases is the price. The most commonly used one in New Orleans and most of South Louisiana is Tony Chachere. Cheap and perfect. It comes in big and small canisters and it’s probably in every...

I’ve only ever had spicey boiled peanuts that were fresh...yum! Try boiling them with Tony Chachere's cajun spice mix (it’s like hot pepper salt). When you peel the boiled peanut the spice stays on your hand and...

pepper. I think the most widely used may be Tony Chachere's and Zatarain’s also makes a very good one. Louisiana grocery stores have large displays of these products and everybody has a favorites. Most cooks keep several on...

this weekend. How long should I cook them and what directions should I give him? They’ll be refrigerated at least until Saturday, maybe two days. I doubt he’ll freeze them but he might one of them. I put Tony Chachere...

My favorite ways to eat popcorn is either with parmesan cheese, or with Tony Chachere's Creole Seasoning. My friend like to sprinkle cocoa powder on hers.