The Basics of Creole Cooking... This little Cajun cookbook is great for someone just starting to cook or someone who just wants to get back to Cajun basics.
You know what "they" say... you gotta get back to the basics. Pick up Tony Chacheres Basics of Creole Cookbook, you might learn a thing or two. 14 pages, over 90 Creole and Cajun recipes. The Tony Chacheres Story: 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 years, he was a guest on TV and radio talk and cooking shows and a popular attraction at festivals and food events. In 1980, Tony semi-retired at age 75, leaving the day-to-day operations of Tony Chachere's Creole Foods to his son Alex and grandson Don. This enabled Tony to do what he loved best...cook! To expand on the success of Creole Seasoning and the suggestions of customers, Tony created Salt Free, Lite Salt and More Spice versions of Creole Seasoning. He also developed an entire sauce line and two more cookbooks. Creole Seasoning began to expand into Texas, Mississippi, then into many other Southern states, thanks to the loyal fans in Louisiana who were eager to get all their friends and relatives to try it. Tony Chachere's Creole Foods entered the 1990s with fresh excitement as Tony developed a brand new line of quick fix rice dinner mixes. Their flavors reflect the unique cuisine of South Louisiana: Jambalaya, Gumbo, Dirty Rice, and Red Beans and Rice. These mixes make it easier for anyone to make a South Louisiana style meal in only thirty minutes. Today, Tony Chachere's Creole Foods is still owned by the Chachere family and still operates out of the Lombard Street facility in Opelousas, though it is now a 40,000 square foot facility with 55 full-time employees. The company offers complimentary plant tours every weekday through this fascinating facility. Grandson Don Chachere, Jr. still spearheads the growing business, which has expanded primarily in supermarket and mass merchandise chains throughout the Southeast. The mail order division, export division and website help to reach customers throughout the US, Canada and abroad. New products introduced within the last few years include Spice and Herbs Seasoning, White Gravy Mix, Brown Gravy Mix, three new bean mixes, and Tony Chachere's® Second Helping, Tony's masterpiece cookbook. The company recently released a 25th anniversary edition of Cajun Country Cookbook.