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  2. Tony Chachere - Wikipedia

    en.wikipedia.org/wiki/Tony_Chachere

    Anthony Chachere (/ ˈ s æ ʃ É™r i / SASH-É™r-ee or sa-shur-ee; June 14, 1905 – March 19, 1995) [1] [2] [3] was an American businessman and chef best known as the founder of his eponymous Tony Chachere's Creole Foods seasonings and ingredients brand and its original product, Tony Chachere's Original Creole Seasoning.

  3. Bruce Foods - Wikipedia

    en.wikipedia.org/wiki/Bruce_Foods

    Cajun Injector offers a variety of flavors with the most popular being Creole Butter and Creole Garlic. [citation needed] Casa Fiesta Mexican Foods Casa Fiesta offers Mexican prepared foods. It is the only major brand of Mexican food still produced in El Paso, TX. The line includes sauces, dips, shells, beans, rice, dinner kits, and seasoning ...

  4. Talk:Tony Chachere's Original Creole Seasoning - Wikipedia

    en.wikipedia.org/wiki/Talk:Tony_Chachere's...

    Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more

  5. Filé powder - Wikipedia

    en.wikipedia.org/wiki/Filé_powder

    Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. [1] Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins.

  6. Dirty rice - Wikipedia

    en.wikipedia.org/wiki/Dirty_rice

    Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, [1] and spiced with cayenne and black pepper. [2] Parsley and chopped green onions are common garnishes.

  7. Louisiana Creole cuisine - Wikipedia

    en.wikipedia.org/wiki/Louisiana_Creole_cuisine

    The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole spice blends, such as REX, [21] Zatarain's, Louisiana Fish Fry [22] or Tony Chachere's. [23] Also, cocktail sauce, mayonnaise and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand.

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