Louisiana's legendary Tony Chachere’s Creole Cuisine is celebrating their 50th anniversary with a number of new mixes, ...
Add water, stir well and keep covered until rice is fully cooked. “This is a great, easy recipe I adapted from the recipe in Tony Chachere's Cajun Country Cookbook. It's a weeknight favourite of ours.
Beyond the classic “Tony’s” (as many locals call it) Creole seasoning, there are other ways to give your food a Louisiana kick, like Ms. Mickey’s Creole Seasonings or a dehydrated Creole or Cajun ...