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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.
"Creole spice" blends such as Tony Chachere's and REX King of Spice are sometimes used in Creole kitchens, but do not suit every cook's style because Creole-style seasoning is often achieved from scratch, even by taste. Whole peppers are almost never used in authentic Creole dishes—ground cayenne, paprika, and pepper sauces predominate. Hot sauce
Cajun and Creole seasoning. In Louisiana and the surrounding states, many companies make Cajun/Creole seasonings. It is a spicy blend of onion powder, garlic powder, paprika, oregano or thyme, salt, pepper, and chili powder. Brands include Tony Chachere's, Zatarain's and Paul Prudhomme. [13]
The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery. [2]
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Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée , gumbo and ...
This isn't a quick recipe to make, but it's not difficult, either. If it's good enough for Tony, we suspect it's good enough for us. We're looking forward to trying it this holiday season when we ...
Choctaw Native Americans of the American South (Florida, Mississippi, Alabama, Louisiana) were the first to use dried, ground sassafras leaves as a seasoning. [6] The French word filé is the past participle of the verb filer, meaning (among other things) "to turn into threads", "to become ropy". [7] [8]
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