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.

Can anyone think of some yummy offbeat food-stuffs especially condiments to bring home as gifts? We have already done the french quarter items for tourists and hotsauce twice, no more. We want normal daily grocery type things...

the fish counter (which had more sizes and types of fresh and frozen prawns and shrimp than most anyone), they’ve got andouille sausage from Louisiana. Also a whole wall of Louisiana Fish Fry products, plus a huge selection...

I find Tabasco too vinegary for my taste—much prefer the smoky pepper flavor that is the predominant taste of Tapatio. I will be sure to go out and buy a big container of Tony Chachere, though, so I can support NO too!

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.

When you’re in New Iberia, you may also want to visit the Konriko Store, near the oldest rice mill in the U.S. They sell a comparable spice to Tony Chachere's which is very good, along with a variety of rices and spices....

. 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...

use Tony Chachere's), about 2 teaspoons 1 onion, cut up finely 2 green onions, sliced 2 cloves garlic, crushed 1 red bell pepper, chopped 1 or 2 links of andouille sausage cut up into bite size chunks 2/3 cup low-sodium chicken broth...

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...

steered us away from (ditto for the etouffee – with a quick shake of his head he said he’d never tell anyone not to order it, no sir, not at all) and while the creole shrimp was... good – I could’ve...

Ooo, if I had some fresh crawfish I would put a crawfish tail on top and dust with some Tony Chachere's Original Creole Seasoning.

....has anybody used them I have Tony Chachere's in the green container...it’s just OK.....does not seem to have enough flavor.....a bit too the salty for me. I’d appreciate any help you could give me on this...I...

Chunky eggs, mashed lightly with a fork. Just a little mayo, a healthy squeeze of creole mustard (coarse-grained), lots of chopped dill relish or a couple teaspoons of chopped fresh dill, a squeeze of lemon, a gentle shake of...

a good supplier than any blend is likely to include, vary the mix to suit the recipe, and make the mix fresh when I use it. And there is nothing as bad as dried or artificial lemon flavor. I’ll admit that Tony Chachere is...