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NEW Sandwich Sauces: 8 recipes right from our kitchen to yours!
We've kicked mayo and mustard to the curb to give a few old favorites a flavor lift and spark your taste buds with something new. Made with one of our delicious Tony Chachere's Sandwich Sauce flavors, these 8 recipes are sure to satisfy. Use 'em! Use 'em!
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Happy 200th Birthday, Lousiana!
To mark Louisiana's Bicentennial, Lt. Gov Jay Dardenne released a list of Louisiana's 200 most notable people. We're honored that Mr. Tony is included. We take great pride in our state and are absolutely thrilled with all the buzz surrounding its 200th birthday.
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Kick it up a notch! 6 Recipes for Tony's Marinades
Flex your food skills with 6 easy recipes right from the Tony's Test Kitchen. Each recipe features one of
Tony's Injectable Marinades to introduce a new layer of flavor from Creole Style Butter & Jalepeno to Praline Honey Ham. Using the marinade as a pourable and an injectable is like adding one more secret weapon to your food armory. Get the recipes.
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Tony's Injectable Marinades to introduce a new layer of flavor from Creole Style Butter & Jalepeno to Praline Honey Ham. Using the marinade as a pourable and an injectable is like adding one more secret weapon to your food armory. Get the recipes.
We'll Be Back Soon!
Exciting changes are taking place here at Tony Chachere’s! You may have noticed recently that a few of your favorite items are missing from our online store and the shelves of your local grocer. We’re busy in the kitchen creating the next generation of delicious and exciting products just for you! While we’re hard at work, we’ve temporarily removed the perishable products from our website. New and improved products will be available again in 2012!
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Roasted Garlic & Herb Pulled Pork Poboys
1 trimmed, boneless pork butt roastTony Chachere’s Roasted Garlic & Herb Injectable MarinadeTony Chachere’s Creole SeasoningPoboy French BreadGrilled OnionsPrepare roast by injecting meat with 1-1.5 oz. per pound of total weight. Place in roasting pan. Season outside of roast generously with seasoning. Cover. Bake at 350 for approximately 30 minutes per pound roast. Remove from oven and let rest for 30 minutes. Slice roast and return to drippings. Keep warm in oven until ready to serve. Serve on Poboy bread and top with Tony Chachere's Bar-B-Que Sandwich Sauce and grilled onions.
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Lil' Tony and Jared are great friends, 'cause they can both "Creole It!" Like our Videos? View more »
Soft Shell Crabs! Get ‘Em While You Can!!!!!
Published on: Mon, 20 Aug 2012 17:11:49 +0000Continue Reading...Or visit the blog to read more.
Tony Chachere,
also know as
"The Ole Master",
was a fascinating
character admired by everyone who knew him.
His creation of Tony Chachere's Original Creole Seasoning embodied the essence of Cajun/Creole cooking and
inspired Cooks and Chefs everywhere. Read about Tony Chachere, his life and love of food and creole culture.
