Tony Chachere’s Creole Foods
5604 I 49 N Service Rd, Opelousas, LA, 70570
Tony Chachere’s Creole Foods Menu
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Visit below restaurant in Opelousas for healthy meals suggestion.
Visit below restaurant in Opelousas for healthy meals suggestion.
Visit below restaurant in Opelousas for healthy meals suggestion.
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Address :
5604 I 49 N Service Rd
Opelousas, LA, 70570 - Phone (337) 948-6001
- Website https://www.tonychachere.com/
- Click To Get Directions
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Elizabeth C.
I ship this stuff to my Yankee relatives as Christmas presents. They wow their guests with it and their kids call it "magic powder" that makes veggies taste better. They sprinkle it on their french fries. And they run out half way through the year and beg for more. It adds a little jazz to otherwise dull foods. Everyone knows the easiest whole chicken recipe is one that has Tony's on and under the skin, with slices of lemon and onion under the skin and lemon juice squeezed on top. Bake 2-3 hours and amaze the boss when he comes to dinner. What could be easier? Realizing you're trying to cook in a kitchen without Tony's is like when you're in the bathroom and realize that you're completely out of toilet paper. You can make substitutions, but it's just not right.
(5)Vanessa C.
Original Creole Seasoning is In a word - AMAZING. I use it on everything, eggs especially. Little bit of heat and a ton of flavor. Makes dull foods edible for sure! Don't add any extra salt, use this AS salt and you will be amazed. So happy I can get it in the Midwest!
(5)Angie T.
Tony Chachere published a cookbook (Cajun Country Cookbook) of his recipes in 1972 as a retirement hobby and thank God for that!!! There began his empire of amazing creole seasonings, roux, gravy and marinades. Tony Chachere's Creole Seasoning is the thing I'd take on a deserted island if I could only take one item. I put it on nearly everything. It is soooo good and spicy and I love it. A lot. There are other seasoning mixes that try to do what Tony's does but I've tried them all and they ALL get a big fat F for FAIL. Everyone in my family uses Tony's and we always have. My brother who lives out of state makes me bring him several bottles of it when I visit. There's an option to order it online on the website, though, if you aren't lucky enough to have a southern connection...and bless your heart for that unfortunate detail ;) I am such a huge fan of it that when my children started to eat whole veggies (after weaning them off of baby food) I started sprinkling a tad of it on their veggies so that they would become accustomed to my spicy way of life. I refuse to raise wimps who whine, "this is too spicy" when presented with a spicy and delectable Cajun dish. Eff that.
(5)Marielle S.
Whaaaaaat? I had no idea that you could review Tony Chachere's! Thanks, John and Angie! Like John, I am a huge fan of Tony Chachere's creole seasoning. My first exposure to it was in high school when it was out amongst the other condiments that we could add to our not-so-healthy lunch. I had never had it before, but everyone seemed to go crazy for it so I gave it a try. Well, I don't have to tell you that it was love at first bite. The creole seasoning is perfect because it isn't too spicy and it adds that much needed "kick" to anything that you may be eating. Note: DO NOT mistake Louisiana brand creole seasoning for Tony Chachere's. Louisiana's brand has WAY too much pepper in it and doesn't have the unique flavor that Tony Chachere's has.
(5)John L. H.
Review 1250! I realize that most people wait until every 100th review to consider it a milestone review, but i like breaking from tradition occasionally especially when reviewing something so special to me. Tony Chachere's makes lots of fine food items, but I am here to review their Cajun seasoning. It's not just any Cajun seasoning, it's the Cajun seasoning that I was raised to love. As a young boy I loved to watch my parents cook. The steps they went through, the recipes stored in their head and the way they transformed simple ingredients into something special always amazed me. I didn't know it then, but those moments firmly ingrained the desire to become a cook into my subconscious. What does that have to do with Tony Chachere's? If you would stop asking questions and keep reading, I will tell you. It may seem silly , but one of the things I vividly remember about my parents cooking is the can of Tony's on the counter. That perfect blend of spice was the key ingredient that helped make all of those famous Cajun and Creole dishes as memorable as they were. I remember years ago when a buddy of my dad decided to get into the spice business he gave us a bunch of cans of his blend. It wasn't bad, but it wasn't Tony's. I was glad when that supply ran out so we could switch back to the real stuff. Now that I am an adult and love to cook, Tony's plays a key role in nearly any dish I make. My trick is that I like to add it when I am sauteing the trinity. Adding it at that point allows the heat to bring out even more of the flavor in the seasoning. If you wait and add it later, you will miss out on that additional depth. I've noticed that the current trend today is everyone making their own spice blends. Hell, I have even developed my own secret blend for BBQ. Making your own is all fine and dandy, but unless you have a laboratory (said like this: Luh-bor-a-tory) you will never come close to the perfection that is Tony's. If you are from the north, or just a southerner who cannot handle a little spice, Tony's may not be for you. If you are a true lover of seasoned food, get you a can and get to cooking. Pro Tips: Use Tony's instead of salt on popcorn, french fries, baked potatoes, mashed potatoes, hamburgers, steaks, etc. You will not be disappointed.
(5)Dave O.
I also didn't know you could review Tony Chachere's I wanted to show off my 7 lb. container I purchased in Louisiana during a recent visit so now I can just refill my own containers. I've cooked with and enjoyed this awesome seasoning for years and yes do not confuse this with many others who claim to be similar this is number one in my opinion and I've tried them all. You can't cook authentic Cajun Food without Tony's.
(5)Paul H.
It's not Creole seasoning, it's Cajun seasoning. Creole cooking does not include hot chiles, but Cajun does. Tony was a Cajun, not a creole, and he was from, and his company remains in, Cajun country. The national TV ad plays Cajun music, using Cajun instruments, via performers in Cajun dress. Creoles are based in New Orleans, and their ancestors are from Paris high society. Cajuns are based in the rural areas of Louisiana, and their ancestors are from Canada, and before that, French country peasants.
(1)Rob W.
This stuff is great. I could not imagine not having it in my kitchen. I love it on fish or chicken.
(4)