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

Equipment: Deluxe Cajun Injector Cajun Injector Frying Kit Ingredients: 12 lb. turkey Cajun Injector Creole Butter Marinade Tony Chachere's® Famous Creole Seasoning Steps: Remove giblets from turkey, rinse with warm, pat dry (especially...

My husband has been frying turkeys in San Antonio since about 1983 or '84. We don’t inject, and never fry more than a 12 lb. bird. Only use peanut oil, and rub bird with Tony Chachere's seasoning, outside, insice, and lift...

Try something simple like Tony Cachere Cajun spices. I would highly recommend injecting your bird, I like a cajun butter type but garlic butter ones are good too. I have found that brining a deep fried bird unnecessary as the...

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...

it with Tony Chachere's seasoning. Don’t worry about it, just do it and enjoy!

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.

little known, not widely distributed? Or is it best to stick with the biggies? I’ve used Chachere's (Original and Spicy, I think), but can’t remember if I’ve ever used Zatarain’s. Also Rex, which I liked...

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.