Tony Chachere RSS Feed

Watch Chef Celeste Podojil prepare the first recipe from the Tony Chachere's Tailgate Cookoff

Mon, 12 Sep 2011 15:00:00 GMT

The top 12 tailgating recipes have been decided!

You vote to decide the top three finalists, who will have the opportunity to cook their winning recipes in the Tony Chachere’s Tailgating Cook-off.

Vote for your favorite recipe as many times as you like then check back then to see the top three finalist and learn how you can decide the winner of the Tony Chachere’s Tailgating Cook-off!

We will post the videos of Chef Celeste here every week so that you can see the recipes prepared before you vote!

12-Sep-11 10:00 AM

Tony Chachere's Tailgate Cookoff

Samantha Moreau - noemail@tonychachere.com — Fri, 23 Jul 2010 15:00:00 GMT

We are getting ready for the 2010 Tony's Tailgate Tour and have great things planned for this season! One thing we need your help with is the Tony Chachere's/CSS Tailgate Cookoff.

We’re looking for the best Tony Chachere’s tailgating recipe showcasing your favorite SEC team. Submit your recipe by August 8th for a chance to be the grand prize winner of a Tony Chachere’s prize package worth over $1,000 including a Big Green Egg grill and much more!

It’s easy to participate! Just submit your recipe and your dish could be selected to represent your team this fall on SportsNite and compete to win a slot in the Tony Chachere's Tailgating Cookoff in Baton Rouge, Louisiana, tailgating capital of the south.

Make sure your recipe is complete and lists all the ingredients and directions for cooking! Judges will select the recipe to represent each school based on taste appeal, ease of using the recipe, appropriateness of food-type for tailgating/use of creativity in incorporating theme of celebrating an SEC team and of course, use of Tony Chachere’s ingredient.

Click here to enter!

23-Jul-10 10:00 AM

All Green Things Must Come to an End

Samantha Moreau - noemail@tonychachere.com — Thu, 01 Apr 2010 16:00:00 GMT

Have you noticed the sea of “green, eco-friendly” products invading the shelves at your local supermarket? It seems as though everyone wants to be earth-friendly; it’s the chic thing to do. Well, as you well know, the “little green can” has been our unique selling point for as long as we’ve been in business. But nowadays, we just feel lost on the shelf. So, after 38 years, we’ve decided to embrace a new color and a new way of thinking.

Introducing the new and improved Tony Chachere’s Original Creole Seasoning in our Electric Fuschia can. Doesn’t that grab your attention? Purple represents so much about our great state of Lousiana: Mardi Gras, dem Fightin’ Tigers, and the one-eyed, one-horned flying purple people-eater (by the way, Tony’s is his favorite seasoning, too).

We know you may have been fond of the little green can, but we’re hoping you love us enough to change with us!

1-Apr-10 11:00 AM

The Great American Race and Tailgate

Samantha Moreau - noemail@tonychachere.com — Mon, 22 Feb 2010 17:00:00 GMT

The Tony's Tailgate team was lucky enough to be in Daytona for the biggest race of the NASCAR season, the Daytona 500.If you are not a NASCAR fan, then you need to know that there are a few series in NASCAR, the Camping World Truck series, the Nationwide Series (stock cars) and the main event the Sprint Cup series. Our team was excited to be able to share our Creole cuisine and hospitality with all of the racefans over the weekend.

Both mornings were cold and windy, but the die hard Tailgate team was up and ready for the challenge of cooking in near freezing temperatures. We were prepared for any hunger with Tony Chachere's Jambalaya Dinner Mix, Creole Fries and King Cake for all to enjoy. As a team, we have participated in so many tailgates in our home region, that we have gotten really accustomed to hearing all of the praise for all of our products, this tailgate in Daytona was a totally different story. We were faced with people who had never even heard of Tony Chachere's or any of our tasty products but, With the help of our advertising agency, Benedict Advertising, we were able to educate this new group of fans on not only our product but the Louisiana way of living and Mardi Gras. All it took was a taste of the creole fries (fries sprinkled with Tony Chachere's Original Seasoning instead of salt) or jambalaya (or both) and each taster was a new fan, each walking away with a small can for their own use!

After the tailgates on each day we had the opportunity to watch the races, on Saturday the Nationwide Race and then The Great American Race on Sunday. As all race fans know, any weekend at Daytona Motor Speedway is a great weekend, and with our fantastic seats, it could be any better! The Nationwide race was windy but enjoyable watching the 100 laps around the track and Tony Stewart's win. Sunday's race started out warmer, but quickly turned cold and only got colder with two red flags (stopping the race) adding a few hours to the race time for patching the track. As always, you can't predict what will happen or who will win at Daytona. We all congratulate Jamie McMurray on his first time win at the Daytona 500.

22-Feb-10 11:00 AM

This One's for the Kids

Celeste Chachere - noemail@tonychachere.com — Thu, 18 Feb 2010 16:00:00 GMT

It’s 2010: a new year, the start of a new decade, and time to embrace a new way of thinking. Over the past 38 years, your love and support of the “little green can” and all things Tony Chachere’s have made it possible for us to grow into the company we are today. We want to show our thanks by giving back; to our local community and to communities like ours all over the country.

Last week, Todd, Cindy, Samantha, and I traveled to Daytona Beach, FL to tailgate for the Daytona 500 Race Weekend, but on Friday (2/12/10) we made a very special visit to the Boys and Girls Club of Holly Hill. Around 150 kids between the ages of 5 -18 from seven nearby BGCA’s came together to join us for a Mardi Gras celebration! We spent the afternoon cooking for the kids and getting to know them, singing along and dancing to Mardi Gras music, draping each other with Mardi Gras beads, and feasting on Tony Chachere’s chicken and sausage jambalaya, salad, dinner rolls, and King Cake!

The kids learned about Louisiana’s signature carnival holiday, and we found out about the wonderful things that the Boys & Girls Club can do for America’s children, such as provide a SafePlace, encourage higher standards in education, and stimulate a child’s creativity and self-esteem (learn more at bgca.org). Friends from the Council on Aging and the local police department stopped by to grab a plate and share in the festivities. Even the mayor of Holly Hill dropped in to issue a proclamation in honor of the occasion!

Once everyone had their fill, we had a few more surprises up our sleeves. Hal Martin, driver of the #17 car in the ARCA series, came out in full racing gear to spend time with the kids, answer questions, and sign autographs. He was a huge hit! Watching the reaction on the kids’ faces when he entered the room was an experience we’ll cherish for some time to come. (Check out what Hal had to say about the event in his latest press release: http://www.halmartinracing.com/02242010.html ) Cubby, the Daytona Cubs’ mascot, was also standing by for hugs and photo opportunities.

The afternoon drew to a close with a make-your-own Mardi Gras mask contest, which we were asked to judge and happily obliged. It was a tough decision, but we picked four winners who received special limited edition purple long sleeved Tony’s tees!

At 6pm, we said our goodbyes and made our way over to the Daytona Beach branch of the Salvation Army to donate the leftover food to those in need. What a rewarding experience. I daresay we had more fun than the kids did!

18-Feb-10 10:00 AM

Tailgate Tour 2009

Samantha Moreau - noemail@tonychachere.com — Wed, 04 Nov 2009 16:00:00 GMT

Fall is here and so is football. Whether you love highschool football, college football, or the NFL - everyone loves to tailgate! And we here at Tony Chachere’s are no different. This year we have decided to join in on the fun and take our very first Tailgate Tour on the road, bringing great tasting food and Southern Hospitality to every tailgate we visit! Because it is our first tour, we are starting small with just a few SEC and Big 12 schools..but don’t worry; if we don’t stop at your school this year we will be there for one of our future tours!

Our first stop this season was in Gainesville, Florida for the Tennessee v. Florida matchup. What a great kickoff to the tour! We had a great time introducing so many wonderful people to our products. We served Tony Chachere’s Jambalaya, Roasted Garlic & Herb Injectable Marinade injected pork loin, and shrimp fried in Tony Chachere’s Seasoned Fish Fry. We handed out the “purse-sized” 3.25 oz. cans of our Original Seasoning and even had a few tshirts to give to the fans out in Florida who were already loyal users of our products!

The next stop on the Tailgate Tour was close to home, just down the road in Baton Rouge, LA. An iconic matchup: Florida v. LSU. We were amazed at how many fans of both teams showed up in the pouring rain and knee-deep mud to tailgate and show support for their respective teams! This was a crowd full of Tony Chachere’s Fans, most of which were raised never having to know life without the green can. We enjoyed handing out our new can-eriffic coozies and hearing all of the stories about how much everyone loves and uses all of our products. Two weeks later, our second tailgate stop in Baton Rouge was just as much fun (without the rain and mud) for the Auburn v. LSU game.

Most recently, we headed north to Grambling State’s Homecoming game against Mississippi Valley and enjoyed a laid-back, fun-and-food-filled afternoon with our friends in north Louisiana…Next stop: Mississippi State/Alabama (Starkville, AL) on Nov. 14^th – stay tuned for details!

We still have several dates ahead of us and we are looking forward to all of them! Check the Tailgate Tour Schedule to see if we are coming to your school, or maybe even your favorite NFL team! But don’t be discouraged if we don’t get to see you this year, we are already working on the schedule for next year and we’d love to see you next fall!

4-Nov-09 10:00 AM

Lights, Camera, Action!

Todd Ardoin - noemail@tonychachere.com — Mon, 24 Aug 2009 20:00:00 GMT

Looks like Lil’ Tony is at it once again. Spreading the news that his Famous Creole Seasoning, “makes everything taste great”. From family kitchens to school cafeterias, to back yard barbecues, Lil’ Tony is telling folks to replace their salt and pepper with his Famous Creole Seasoning. It has been almost 6 years since Tony Chachere’s produced our last TV commercial. I’m sure all of our fans remember “A whole lotta shakin’ going on”. Now the message is, “Turn that same ole into Creole!”

Tony Chachere’s Creative Director, Todd Ardoin and Food Scientist, Cindy Ardoin along with our great friends at Benedict Advertising and some very talented people set out to produce a couple of 30 second commercials highlighting Lil’ Tony, his Famous Creole Seasoning as well as his Injectable Marinade.

The Creole Seasoning commercial follows Lil’ Tony as he surprises people while they are cooking. He lends a helping hand by kicking out their “same ole” salt and pepper and replacing it with his Creole Seasoning. It seems once they try it, they just can’t part with it. It’s not always easy for the little guy as he lands on a grill, in a backpack and on a crowded party table.

In the Injectable Marinade commercial, Lil Tony saves the day once again. A couple is faced with preparing the traditional holiday family turkey… for the picky Mother-in-law. Lil Tony helps the couple by showing them how easy it is to prepare and cook a mouthwatering, tender turkey.

These spots will be running nationally as well as regional from October through January. We also produced four 30 second radio spots which will air before, during and after all of the SEC football games this fall. Keep on the lookout for these and let us know what you think.

And remember, you can keep up with us on our facebook fan site www.facebook.com/tonychacheres or on twitter www.twitter.com/tonychacheres!

24-Aug-09 3:00 PM

Tony Chachere's Tailgates in Daytona, FL for the Nascar Coke Zero 400.

Todd Ardoin - noemail@tonychachere.com — Thu, 16 Jul 2009 21:00:00 GMT

It was one hot fourth of July weekend in Daytona, Florida this year, but that did not stop the races or the celebrations. Daytona hosted a weekend of races at Daytona International Speedway all culminating with the Nascar Coke Zero 400 Cup Series Race on Saturday night. Families and friends traditionally gather together in groves to tailgate and enjoy all the festivities. Wait...what was that....tailgate?...Yes, and if there is anything Louisiana people know how to do is tailgate.

Long time Tony Chachere's employees, Todd Ardoin, Creative Director and Cindy Adams-Ardoin, Food Scientist made the trip out to Florida to enjoy time with Tony Chachere's advertising agency, Benedict Advertising and catch some races. BA hosted a weekend long tailgating party. Todd and Cindy thought they would bring some Tony Chachere's goodness to the gathering.

On Friday, Todd and Cindy set up camp with their burner, pot, veggies, fresh shrimp and crawfish, and of course, Tony Chachere's More Spice Seasoning. With Todd as her sous chef, Cindy prepared a traditional etouffee with 15 pounds of seafood! The 20 quart pot was full and the rice was hot. When Cindy announced “Come and Get It!,” you better look like getting out of the way of the Floridians! Within 10 minutes, it was all gone. Proving one more time, Louisiana cooking with Tony Chachere's Creole Seasonings is as good as it gets!

Many thanks to Benedict Advertising for letting a couple of Tony Chachere's guys crash the party! Oh yeah, the races were great too!

16-Jul-09 4:00 PM

Tony Chachere's introduced New York to the TUR-DUC-HEN

Mike Lyons - noemail@tonychachere.com — Wed, 15 Jul 2009 18:00:00 GMT

We just returned from the Fancy Food Show in New York City where we introduced the Northeast to the "Tony Chachere Turduchen" (we thought). Every year the folks at the Fancy Food Show hosts 24,000 attendants and showcase more than 250,000 items. It's easy to get lost in the shuffle if your products aren't truly unique.

Turduchen and Football

As it turned out, thanks to John Madden most folks have heard of the Tur duc hen. Over the past few years during the halftime show at the Superbowl he showcases our trademark item, but still most people have never tried it. Well, after 3 long days and over 3000 samples given out we have broken into that market. The phone hasn't stopped ringing since we finished the show. With 2 flavors available, including the Tur-duc-hen Roll, and more coming in the near future this should be an incredible holiday season as more and more folks enjoy this special treat.

Booth of recipes, cajun food samples and demonstrations of Tony Chachere's Turduchen.

15-Jul-09 1:00 PM

Exactly Why Does Tony Chachere's Creole Seasoning Make Everything Taste Great?

Tue, 14 Jul 2009 21:00:00 GMT

Considering the company Tony Chachere's Creole Foods, Inc. and myself were born only one year apart, this iconic seasoning has been a part of my entire life. Growing up cooking with my Mom and Grandmother from a very young age on the bayous of South Louisiana, we always had a "little green can" in the cupboard. I can rarely recall a meal cooked without our "Tony's." So to me, Tony Chachere's Creole Seasoning just simply is a staple of every meal and until I came to work for the company in 1995, I never gave that question much thought. That is, until I participated in my first consumer show and a customer wanted to know why is it our seasoning is so much better than any other product on the market. What makes it different?

As the "keeper" of the secret recipe. . ..Here it is. . ..NOT! Got your attention? I knew that would work. All kidding aside, it was at that point I really had a new respect for the founder of our company, Tony Chachere. Not a formally trained Chef, Mr. Tony had an understanding of balancing salt and pepper with just right amount of staple Cajun/Creole seasonings. Nothing fancy, but Oh So Good! He was an innovator of a now top category of retail spices. And trust me, there is no need to mess with perfection, thus, we have maintained his original recipe with high quality spices and careful attention to the make of salt we use. Unfortunately for me, Mr. Tony passed away just short of my interview with the company. Everyone tells me, we would have been great friends. I think his seasoning was an extension of his personality, full of life and a little spicy! We all still miss Mr. Tony, but his spirit lives on in the millions of cans of Tony Chachere's Creole Seasoning that have been produced.

I have come to the conclusion it is a two part answer to that infamous question I was asked back in 1995. Mr. Tony Chachere, the "Ole Master", himself and his creative use of Cajun/Creole spices in just the right combination is the reason why Tony Chachere's Creole Seasoning, Makes Everything Taste Great!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere's

14-Jul-09 4:00 PM

Alexander Alex Beaupere Chachere August 20, 1932 - April 6, 2010

noemail@tonychachere.com — Tue, 06 Apr 2010 19:00:00 GMT

Today we mourn the loss of our former President and CEO, Mr. Alex Chachere. Mr. Alex was a major part of our history as a company and frequented the facilities even in retirement. He will be greatly missed.

Alex died peacefully at his home on Tuesday, April 6, 2010. 2:10 AM. Despite the physical limitations of Parkinson’s Disease, Alex remained determined to be optimistic throughout his struggle. In the Chachere tradition, Alex lived life to the fullest. He was a world traveler, a boxing enthusiast and an avid hunter and fisherman. He was a true businessman, having operated Tony Chachere & Sons Insurance Agency with his brother, Doug Chachere, and brother-in-law, James Wallace, from 1969 through 1981. He was a certified life underwriter. Beginning in 1982, Alex was President and CEO of Tony Chachere's Creole Foods until his retirement in 2000, bringing the local Opelousas company to national prominence. During his tenure, Alex was named 1991 Louisiana Small Business Person of the year. In retirement, Alex remained a member of the Board of Directors of Tony Chachere Creole Foods. Alex was a long time member of the Opelousas Elks Lodge #1048. He will be remembered as generous to his employees, loyal to his friends and loving to his family. His determination and independent spirit will be greatly missed.

For funeral arrangements and words of comfort to the family please visit

www.sibillefuneralhomes.com.

Funeral arrangements have been entrusted to Sibille Funeral Home of Opelousas.

Home Page - Featured Recipe in List Format

Fri, 03 Feb 2012 20:12:57 GMT

Grilled Chicken Quarters

Take your Superbowl Party to the next level with a quarter on the TV and another in your hand with our Grilled Chicken Quarters Recipe. Five minutes to prep, 40 minutes to cook, and our recipe app will let you adjust the serving size to fit your party. If you're looking for a reason to use Tony Chachere's Creole Butter Marinade, look no further! Get the recipe.

Louisiana Cajun Gift Baskets

Thu, 19 Jan 2012 19:20:44 GMT

Share the joys of cooking with the Tony Chachere's Cajun Starter Kit, or choose from any of our Louisiana Cajun gift baskets. The Cajun starter kit includes our Famous Creole Seasoning, Instant Roux Mix, and Cajun Country Cookbook to foster the Creole-loving chef in your life. Try our Gumbo Kit to make hearts dance like your taste buds once you experience this delicious, Southern treat. Our most popular kit yet, it comes with the seasoning, instant roux as well as our Gumbo Flie' , Pepper Sauce, and The Basics of Creole Cooking cookbook. For the meat-lover in your life, we invite you to explore the Tony Chachere's Creole Marinade Kit. This meat gift basket is complete with four injectable marinade flavors and our Famous Creole Seasoning, you'll be able to dress your meat and fill it...

Sweets and Other Louisiana Favorites

Wed, 18 Jan 2012 20:09:04 GMT

Louisiana is just as known for its Cajun sweets as it is for its delicious Creole cuisine. Tony Chachere's is pleased to bring you a selection of our favorite pecan-filled candies, spicy snacks, and our famous Community Coffee. Praline's require love, energy and a tireless arm. It's no wonder few things say 'I Love You' like our one-pound box of Nanny's Pralines. They're so good you can't keep them to yourself. If a 6-pack box just isn't enough, share the love with a 12-pack box --nearly two pounds and double the love. How about bringing on the spice with Cajun Hot Nuts or Cajun Power Sauce? Sock it to your tastebuds with spicy roasted peanuts and a cold beer! And bring a little bit of Louisiana to your wings, burgers, fish, and other dishes with a touch of Cajun Power Sauce. Finally, enjoy the comfort of Louisiana's own Community Coffee. Robust and full-bodied,...

Roux Gravy Mixes

Wed, 18 Jan 2012 19:40:45 GMT

Get as close to homemade as you can get with Tony Chachere's Instant Roux and Gravy Mixes.

To prepare, just whisk two tablespoons of gravy mix and one cup of water. Bring it to a boil while continuing to stir then reduce the heat to a low simmer. Keep stirring until it's just the right thickness you want then it's ready to serve.

Add our Instant White Gravy to your chicken fried steak for a delicious and healthy touch. Our Instant White Gravy fat-free and oil-free.

Replace your canned cream of mushroom with our Cream of Mushroom Mix. One container is equivalent to four cans (that's about 32 servings per container) and the flavor goes even further.

Check out our full-line of Roux & Gravy Mixes, and related recipes.

Instant Gravy & Roux Recipes

Latest Blog Posts

Dinner Mixes

Wed, 18 Jan 2012 19:10:16 GMT

Tony Chachere's Dinner Mixes are designed to complement your meal. You can cut your preparation time without cutting perfection by pairing your main dish with a flavored rice side. Our Jambalaya, Dirty Rice and Red Beans and Rice sides make these Louisiana favorites easy to prepare. You get traditional Creole flavor straight from Opelousas, Louisiana. For more than 20 years, Tony Chachere's mixed dinners have graced dinner tables across the South. Each boxed side is filled with rice, seasonings, and instructions for making your own easy cajun meals. Add your choice of meats for a one-pot meal with our Jambalaya and Gumbo mixes. Or complete your meal with a Creole Roasted Chicken Rice Mix or Butter & Herb Rice. Tony Chachere's Dinner Mixes also include saux mixes for creamy pasta topping, or a base for your Creole gumbo or etouffee. Dinner Mix Recipes ...

Injectable Marinades

Wed, 18 Jan 2012 17:30:38 GMT

Have you tried Tony Chachere's injectable marinades? Our selection of flavored marinades come complete with an injector. And you can review a list of delicious injectable marinade recipes to get you started. Enhance the flavor of your food by injecting a special blend of herbs and spices. Just as important as adding flavor to your meats, use our injectable marinades to make your meat mouthwateringly tender. Tony Chachere's injectable marinades come in five delicious flavors from the adventurous Creole Butter & Jalepeno to the tried and true Roasted Garlic and Herb. Injectable Marinade Recipes Honey Bacon Burgers Grilled Chicken Quarters Latest Blog Posts

Creole Seasoning

Wed, 18 Jan 2012 17:10:05 GMT

For 40 years Tony Chachere's Original Creole Seasoning has continued to grow world famous for its combination of Louisiana influenced spices. Throughout its history the original spice seasoning has expanded to meet the demands of loyal customers. In addition to Tony Chachree's Original Creole Seasoing, the line includes Salt-Free, Lite Salt, and More Spice versions. Next time you reach for salt or pepper, grab Tony's instead and kick the flavor of any dish up a notch. History of the Can The history of the creole seasoning can spans the course of the company's 40-year history. The first design was a plain container with a paper label. As the brand grew, the marketing developed and the first packaging design for Tony Chachere's Original Creole Seasoning hit store shelves in 1980. ...

Home Page - Video - Max Width is 340 (205px height)

Wed, 28 Sep 2011 21:59:23 GMT

Lil' Tony and Jared are great friends, 'cause they can both "Creole It!" Like our Videos? View more »

About Tony Chachere's Brand of Creole Cuisine

Fri, 11 Jun 2010 15:24:03 GMT

Tony Chachere (sa-shur-ee) was a real man, a man who loved life and knew how to cook. The folks in Acadiana referred to him as the "Ole Master" of fine Cajun cuisine. That was almost 100 years ago.

Today, the Tony Chachere's Brand has grown from the simple Creole Seasoning to almost everything you'd like to pour it on or stir it in. Gumbo, Jambalaya, Etoufees, Gravies and Rouxs; stuffed chickens, smoked sausage, boudin and Tur-duc-hens, good flavor spreads fast. And it all began in a little Louisiana town.

You would need a map and maybe a special guide to find the corporate offices of Tony Chachere's, buried in the old neighborhood streets of Opelousas (ah-pel-loo-sas), Louisiana. If you're lucky you'll find a parking space just before the tracks. Walk in the door and you'll find out just what Cajun hospitality is.

Thanks to the internet, you can buy whatever you want from our online store from the comfort of you easy-chair, kitchen counter, desk or on your commute back home. We hope you we can add a little spice to your life, even if it's only in the kitchen!

Buy Wild Caught Gulf Shrimp

Thu, 25 Mar 2010 14:13:09 GMT

Wild Caught Gulf Shrimp are fished from the warm waters of the American Gulf Coast, packaged and distributed by the Tony Chachere's and French Market Food teams here in Louisiana. Imagine a shrimp trawler pulling in to dock after a satisfying day of shrimping with the hold full of fresh water shrimp. This is the catch of the day! Tony Chachere knew fresh shrimp was one of the most important ingredients in great Louisiana food. We are proud to offer fresh shrimp from our own neighboring Gulf Coast waters. Our fresh water shrimp are sweet, healthy and our shrimp boats responsibly farm the waters with long term goals in mind. Fresh Gulf Shrimp, fresh off the boat, delivered from the dock to your table. Gulf Shrimp are individually quick frozen for your convenience so they are available year round. The most common shrimp are white and brown and are available in seasonal cycles. Our fresh seafood delivery is packed on Dry Ice and delivered to you frozen and...

Lorem ipsum survey

noemail@tonychachere.com — Wed, 06 Feb 2008 19:17:42 GMT

Objectives:

Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diem nonummynibh euismod tincidunt ut lacreet dolore magna aliguam erat volutpat. Ut wisis enim ad minim veniam, quis nostrud exerci tution ullamcorper suscipit lobortis nisl ut aliquip ex ea commodo consequat. Duis te feugifacilisi.

Duis autem dolor in hendrerit in vulputate velit esse molestie consequat, vel illum dolore eu feugiat nulla facilisis at vero eros et accumsan et iusto odio dignissim qui blandit praesent luptatum zzril delenit au gue duis dolore te feugat nulla facilisi.

Ut wisi enim ad minim veniam, quis nostrud exerci taion ullamcorper suscipit lobortis nisl ut aliquip ex en commodo consequat. Duis te feugifacilisi per suscipit lobortis nisl ut aliquip ex en commodo consequat.Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diem nonummy nibh euismod tincidunt ut lacreet dolore magna aliguam erat volutpat.

Ut wisis enim ad minim veniam, quis nostrud exerci

Release Date: 6-Feb-08 1:17 PM
Expiration Date: 6-May-08 1:17 PM

Ut wisis enim ad minim veniam, quis nostrud exerci

tony-chacheres-lsu-dallas-0074

Sat, 04 Feb 2012 04:46:49 GMT