water bring to a boil, whisk in grits. Simmer about 20 minutes. I like to add a little Tony Chacheres, but the tasso already has enough spice. I’m proud to say my dad proclaimed them the best grits he has ever tasted. Big...

I just don’t like the texture. I think I recall the ice being ground too fine. More crunch is more to my taste. Can’t comment about the syrup, it’s been along time. I made white beans and rice (Tony Chachere's in...

) and “Uncle” Tony Chachere products. Because they were within walking distance from our house, we loved them. If they could only have found good pork, I doubt that we’d have gone elsewhere. For what it’s...

McKinnon’s in Danvers has frozen Tony Chachere's Turducken and I also saw an ad for Turducken at DiLuigi’s in Danvers. Not sure if the other McKinnon’s have them but you couod call

Another poster already suggested a Creole seasoning but we like Tony Chachere's Original Creole Seasoning, which I thought was mass-marketed (I can buy in in FL) until I visited my sister in NJ over Memorial Day, and our brother...

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!

? Chilis? Rosemary? Tony Chachere?

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.

in the South, get them for 1/4 the Cajun Corner price. We usually fill an entire suitcase with Tony Chachere, Zatarain, Luzianne, Mam PoPaul, and Louisiana Fish Fry stuff, enough to last us a year.

shrimp (distributed nationally in major retail grocery stores) · Tony Chachere’s – fresh-frozen shrimp from the popular brand of Louisiana-style food products · Bayou Gold · Scott’s Pride – fresh-frozen Louisiana Gulf shrimp · Sea...

-Imos. I just wrote a rather lengthy post on my feelings about it, please see my recent post (Need a 3rd restaurant, or something like that) Lessee': Bring back liquid crab boil, Tony Chachere's spices, olive salad, maybe Blue...

While we’re going retro try making some old fashioned hot crab dip. It’s just canned crab, butter, sour cream and crema cheese along with any flavorings you want in it like tabasco, old bay, or Tony Chachere's. You...

I used to make a shrimp mirliton dish that went something like this: Sautee chopped onion, bell pepper, and garlic in butter (or EVOO). Add cubed mirliton, seasoned with a very generous amount of Tony Chachere's. Cook it down a...

I just tried the beer can chicken for the first time this weekend and it was awesome. Here’s what I did: 1) I bought a 4 pound fryer 2) i rubbed it with a variety of spices including: Tony Chachere's, Cayenne, Garlic power,...

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...