How uniquely RI is this place really? While it is one restaurant, it is owned by RARE Hospitality. Owners of Bugaboo Creek, Capital Grille, Longhorn Steakhouse.... Corporate flavor is certainly injected into this place and has...

it a sausage party. Yes, the evite responses have been as inappropriate as you might expect. Anyways, here’s what I’ve got at the house now: -Boudin from Cochon Butcher -Jalapeno Cheese Sausage from Southside Market...

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...

change and then we just come to assume that it’s always been that way. Just like we all use Tony Chachere's, Old Bay or something now as a short cut. We used to do our own herb mixes.

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....

I shop there alot too Shasta Soda Random Potato Chips – love the Granny Goose Ones Cucumbers Tony Chachere's Jambalaya mix (its $3 at a regular grocery store) Tootsie Flavor Rolls

I’m sure you can get most of this stuff in LA if you look hard, but I’ve taken home Local coffee (Community, Union, French Market) Zapp’s potato chips Louisiana or Crystal hot sauce Tony Chachere's Crab boil pralines...

for the freezer. Tony Chachere's for sprinkling on everything. Zatarain’s Crab Boil, and other products, especially Creole Mustard Packages of Louisiana crawfish tails for your freezer

I prefer dry wings over wet wings. I prepare mine in a convection oven using a variety of dry spice mixes – Cajun (Poche’s, Tony Chachere's, Emeril’s, etc.), Greek, Italian or something I’ve come up with...

My family goes through Tony Chachere's Cajun Seasoning like crazy – I added it to my regular recipe and it was a hit. Has anyone ever tried a honey-pecan glaze after you fry your chicken? My grandmother would make this on...

, stove-top side-dishes like jamabalya, gumbo, and bean and rice dishes) from companies such as Zatarain’s, Tony Chachere's, and a couple of other name brands. We also found Steen’s (and another brand’s) syrups,...

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...

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...

I LOVE Gepperth’s. In my opinion, they have the best service in Chicago. They’re a little more expensive than some of the other butchers, but I think it’s worth it. I had a pig roast last month and they put the...

The problem I have is that most restaurants in Dallas live under this delusion that real boiled crawfish have Tony Chachere sprinkled all over the outside of the boiled crawfish. HINT: REAL BOILED CRAWFISH HAVE THE SEASONING IN...