. 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 love Tony Chachere's. It’s basically cayenne, garlic and salt. May be some other stuff in there.

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.

For popcorn, I love to mix Tony Chacheres Cajun seasoning into melted butter and toss the popcorn in it. Yum!

drippings) and whatever meat scraps you have on hand to go with your meal. A little bulk sausage is fine if that’s what you think Bojangles is using. I use the chicken giblets if I’m serving chicken. Sauté those a...

....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...

I think I picked it up because YOU mentioned it... I was @ Sams again today and saw it, I was wrong it’s $3.96 – it’s a round plastic 16 oz bottle. Def not cajun! I found Tony Chachere's stuff when we first moved...

Second reply here. While not specifically hot sauce I did go out of my way a couple of years ago to visit Tony Chachere's in Opelousas. Thier Cajun seasoning is a staple in my kitchen and I had picked up a brochure in the...

powder, garam masala, and Tony Chachere original.

of automatic coating. Remove them from the bath, let drain briefly and then re-fry for about three minutes per side. Drain and dress with salt and either cayenne pepper or your hot spice mix of choice. I like Penzey’s Cajun...

use Tony Chachere's, and old Louisiana standbye. Cook while I’m at work, then mash up a little when I get home to thicken it up. Serve with lots of Krystal or Frank’s hot sauce. Good luck!

. Zatarain’s Read Beans and Rice Mix 3. Tony Chachere's Red Beans & Rice Mix 4. Favorite homemade recipe 5. Other ideas?