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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

Tue, 07 Aug 2012 17:14:15 GMT

Roasted Garlic & Herb Pulled Pork Poboys

1 trimmed, boneless pork butt roast

Tony Chachere’s Roasted Garlic & Herb Injectable Marinade

Tony Chachere’s Creole Seasoning

Poboy French Bread

Tony Chachere's Bar-B-Que Sandwich Sauce

Grilled Onions

Prepare 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.

History of Tony Chachere's Creole Foods

Tue, 07 Aug 2012 16:47:24 GMT

Tony Chachere's Creole Foods began in 1972 as a retirement hobby for South Louisiana chef Tony Chachere. That year, he published Cajun Country Cookbook, fulfilling a lifelong dream to record the recipes of his beloved South Louisiana cuisine. In the book, Tony included the recipe for his favorite homemade seasoning blend, and several recipes in the book used the seasoning. It was only a matter of time before users of the cookbook began to demand the seasoning. Ever the entrepreneur, Tony met the demand and began to manufacture his seasoning blend, which he named Creole Seasoning. He also developed an instant base called Roux and Gravy Mix, which was an instant hit with fellow Cajun and Creole cooks. He began his small operation with only four employees. He took to the road in his rolling advertisement, an International Scout hand painted with the words Tony Chachere's Famous Creole Seasoning, and called on supermarkets all along the Gulf Coast. In only a few...

Eight recipes right from our kitchen to yours!

Thu, 21 Jun 2012 19:24:56 GMT

We've kicked mayo and mustard to the curb to give a few old favorites a flavor lift and spark your tastebuds with something new. Each recipe below is made with one of four delcious flavors of Tony Chachere's Sandwich Sauces: Spicy-Sweet, Bar-B-Que, Creole, and Zesty. Use 'em! Use 'em! Tony Chachere's Sandwich Sauce Recipes Cheddar Pecan Appetizer Spread Creamy BBQ Chicken Pasta Salad Creole Chicken Salad Creamy BBQ Broccoli Salad Easy Creole Shrimp Dip Shrimp Stuffed Deviled Eggs Spicy Sweet Shrimp Pasta Salad Tangy Turkey Stuffed Deviled Eggs Yum Yum Shrimp Cheddar Pecan Appetizer Spread Ingredients 1 (8 oz.) package cream cheese, softened ½ stalk celery, finely diced 2 tablespoons green onions, chopped 2 tablespoons grated onion ½ cup Tony Chachere's...

Cheddar Pecan Appetizer Spread

Thu, 21 Jun 2012 19:16:15 GMT

Ingredients 1 (8 oz.) package cream cheese, softened ½ stalk celery, finely diced 2 tablespoons green onions, chopped 2 tablespoons grated onion ½ cup Tony Chachere's Creole Sandwich Sauce 2 tablespoons Worcestershire sauce 1 lb. cooked shrimp, finely chopped Preparation Combine all ingredients. Cover and refrigerate overnight. Serve with chips, crackers or your favorite veggies. This recipe includes Tony Chachere's Zesty Sandwich Sauce ...

Creamy BBQ Chicken Pasta Salad

Thu, 21 Jun 2012 15:50:49 GMT

Ingredients

2 Roma Tomatoes, peeled, seeded & diced
1 rib of celery, finely diced
3 green onions, chopped
2 cups cooked chicken, chopped
6 strips of bacon, cooked and crumbled
1 lb. Pasta, cooked & drained
1 (14 oz.) bottle Tony Chachere's BBQ Sandwich Sauce

Preparation

In a large container or bowl, combine all ingredients (reserving ½ cup of the sandwich sauce). Stir to combine. Cover and refrigerate overnight or for at least 4 hours. When ready to serve, stir well and add any remaining sauce to moisten the pasta salad if needed.

This recipe includes Tony Chachere's BBQ Sandwich Sauce.

More Tony Chachere's Sandwich Sauce Recipes

Cheddar Pecan Appetizer Spread

Creamy BBQ Chicken Pasta Salad

Creole Chicken Salad

Creamy BBQ Broccoli Salad

Easy Creole Shrimp Dip

Shrimp Stuffed Deviled Eggs

Spicy Sweet Shrimp Pasta Salad

Tangy Turkey Stuffed Deviled Eggs

Yum Yum Shrimp

Return to Sandwich Sauces

Creamy BBQ Broccoli Salad

Thu, 21 Jun 2012 15:50:24 GMT

Ingredients

2 heads of broccoli florets, blanched
1/3 cup thinly sliced red onion
¼ cup golden raisins
6 strips of bacon, cooked and crumbled
¾ cup Tony Chachere's BBQ Sandwich Sauce

Preparation

In a container, combine all ingredients, combine and seal. Store in refrigerator overnight.

This recipe includes Tony Chachere's BBQ Sandwich Sauce.

More Tony Chachere's Sandwich Sauce Recipes

Cheddar Pecan Appetizer Spread

Creamy BBQ Chicken Pasta Salad

Creole Chicken Salad

Creamy BBQ Broccoli Salad

Easy Creole Shrimp Dip

Shrimp Stuffed Deviled Eggs

Spicy Sweet Shrimp Pasta Salad

Tangy Turkey Stuffed Deviled Eggs

Yum Yum Shrimp

Return to Sandwich Sauces

Creole Chicken Salad

Thu, 21 Jun 2012 15:49:49 GMT

Ingredients 3 green onions, roughly chopped 1 stalk celery, roughly chopped ½ bell pepper, roughly chopped 6 pickled jalapeno slices (if desired) 8 hard boiled eggs, peeled 3 cups cooked chicken 1 (14 oz.) bottle Tony Chachere's Creole Sandwich Sauce Tony Chachere's Creole Seasoning, if desired Preparation In a food processor, finely chop first four ingredients. Place in a large bowl. Separate egg yolks and whites, pulse egg yolks finely and add to vegetable mixture. Repeat with egg whites. Rough chop chicken in food processor and add to the bowl. Add sandwich sauce and combine all ingredients. Taste for seasoning level, if desired add more Tony Chachere's Creole Seasoning to taste. This recipe includes Tony Chachere's Creole Sandwich Sauce. More Tony Chachere's Sandwich...

Easy Creole Shrimp Dip

Thu, 21 Jun 2012 15:49:19 GMT

Shrimp Stuffed Deviled Eggs

Thu, 21 Jun 2012 15:48:49 GMT

Ingredients 6 boiled eggs, peeled 2 tablespoons finely chopped celery 2 tablespoons finely chopped green olives 1 tablespoon finely chopped jalapenos ½ cup finely chopped cooked shrimp ½ cup Tony Chachere's Creole Sandwich Sauce Preparation Cut boiled eggs in half, placing the yolks in a mixing bowl. Place egg whites on a deviled egg serving tray. Mash yolks finely and add all remaining ingredients. Combine well. Stuff into egg whites. If not serving immediately, cover and refrigerate. This recipe includes Tony Chachere's Creole Sandwich Sauce. More Tony Chachere's Sandwich Sauce Recipes Cheddar Pecan Appetizer Spread Creamy BBQ Chicken Pasta Salad ...

Tangy Turkey Stuffed Deviled Eggs

Thu, 21 Jun 2012 15:47:54 GMT

Ingredients

6 hard boiled eggs, peeled
½ stalk celery, finely diced
6 sweet & spicy jalapeno slices finely chopped
3 tablespoons, finely diced turkey deli meat
½ cup Tony Chachere's Zippy Sandwich Sauce

Preparation

Cut boiled eggs in half, placing the yolks in a mixing bowl. Place egg whites on a deviled egg serving tray. Mash yolks finely and add all remaining ingredients. Combine well. Stuff into egg whites. If not serving immediately, cover and refrigerate.

This recipe includes Tony Chachere's Zesty Sandwich Sauce.

More Tony Chachere's Sandwich Sauce Recipes

Cheddar Pecan Appetizer Spread

Creamy BBQ Chicken Pasta Salad

Creole Chicken Salad

Creamy BBQ Broccoli Salad

Easy Creole Shrimp Dip

Shrimp Stuffed Deviled Eggs

Spicy Sweet Shrimp Pasta Salad

Tangy Turkey Stuffed Deviled Eggs

Yum Yum Shrimp

Return to Sandwich Sauces

Lorem ipsum survey

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

Objectives:

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

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Tue, 18 Jun 2013 19:42:23 GMT

The Tony Chachere's Tailgate Team hung out at the LSU Alumni Tailgate at J. Gilligan's in Dallas. #GAMEDAY | LSU v. Oregon 2011

Don't be shy! Contact the Tony Chachere's team right now!

tony-chacheres-lsu-dallas-0073

Tue, 18 Jun 2013 19:42:23 GMT

The Tony Chachere's Tailgate Team hung out at the LSU Alumni Tailgate at J. Gilligan's in Dallas. #GAMEDAY | LSU v. Oregon 2011

We get a lot of questions here at Tony Chachere's. Maybe yours is already there?

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Tue, 18 Jun 2013 19:42:23 GMT

The Tony Chachere's Tailgate Team hung out at the LSU Alumni Tailgate at J. Gilligan's in Dallas. #GAMEDAY | LSU v. Oregon 2011

Check out photos from events with Tony Chachere's, where we share the love of cajun food.

tony-chacheres-lsu-dallas-0071

Tue, 18 Jun 2013 19:42:23 GMT

The Tony Chachere's Tailgate Team hung out at the LSU Alumni Tailgate at J. Gilligan's in Dallas. #GAMEDAY | LSU v. Oregon 2011

Read articles on Tony Chachere's creole dishes for recipes and inspiration.

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Tue, 18 Jun 2013 19:42:23 GMT

The Tony Chachere's Tailgate Team hung out at the LSU Alumni Tailgate at J. Gilligan's in Dallas. #GAMEDAY | LSU v. Oregon 2011

Purchase some cajun sweets with Tony Chachere at your side!

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Tue, 18 Jun 2013 19:42:23 GMT

The Tony Chachere's Tailgate Team hung out at the LSU Alumni Tailgate at J. Gilligan's in Dallas. #GAMEDAY | LSU v. Oregon 2011

Visit the Tony Chachere's Online Store!

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Tue, 18 Jun 2013 19:42:23 GMT

The Tony Chachere's Tailgate Team hung out at the LSU Alumni Tailgate at J. Gilligan's in Dallas. #GAMEDAY | LSU v. Oregon 2011

Entertain Your Tastebuds with mouthwatering recipes on Tony Chachere's blog.

tony-chacheres-lsu-dallas-0066

Tue, 18 Jun 2013 19:42:23 GMT

The Tony Chachere's Tailgate Team hung out at the LSU Alumni Tailgate at J. Gilligan's in Dallas. #GAMEDAY | LSU v. Oregon 2011

Make quick and easy cajun dinners with Tony Chachere's cookbooks!

tony-chacheres-lsu-dallas-0065

Tue, 18 Jun 2013 19:42:23 GMT

The Tony Chachere's Tailgate Team hung out at the LSU Alumni Tailgate at J. Gilligan's in Dallas. #GAMEDAY | LSU v. Oregon 2011

Get to know the real Tony Chachere!

tony-chacheres-lsu-dallas-0064

Tue, 18 Jun 2013 19:42:23 GMT

The Tony Chachere's Tailgate Team hung out at the LSU Alumni Tailgate at J. Gilligan's in Dallas. #GAMEDAY | LSU v. Oregon 2011

Don't be shy! Contact the Tony Chachere's team right now!

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2008-02-06T19:17:42Z

Instructor: Instructor

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Tony Chachere RSS Feed

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

Tony Chachere's Tailgate Cookoff

All Green Things Must Come to an End

The Great American Race and Tailgate

This One's for the Kids

Tailgate Tour 2009

Lights, Camera, Action!

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

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

Turduchen and Football

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

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

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Roasted Garlic & Herb Pulled Pork Poboys

History of Tony Chachere's Creole Foods

Eight recipes right from our kitchen to yours!

Cheddar Pecan Appetizer Spread

Creamy BBQ Chicken Pasta Salad

More Tony Chachere's Sandwich Sauce Recipes

Creamy BBQ Broccoli Salad

More Tony Chachere's Sandwich Sauce Recipes

Creole Chicken Salad

Easy Creole Shrimp Dip

Shrimp Stuffed Deviled Eggs

Tangy Turkey Stuffed Deviled Eggs

More Tony Chachere's Sandwich Sauce Recipes

Return to Sandwich Sauces

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