What the Tony Chacheres Creole Seasoning TV commercial is about.
Tony Chachere's Creole Seasoning TV spot is a highlight reel of Louisiana cuisine that celebrates the unique flavors of Creole cooking. With high-energy music in the background accompanied by mouth-watering visuals, the ad is a sensory feast that truly appeals to the viewer's taste buds.
The opening scene of the commercial features a large pot of gumbo being stirred on a stove, with a thick layer of Creole seasoning being sprinkled in. Then the focus shifts to a seafood platter piled high with shrimp, crawfish, crab, and oysters, heavily seasoned with Tony Chachere's Creole Seasoning.
Moving forward, the ad showcases classic Creole dishes like jambalaya, red beans and rice, and crawfish étouffée, all perfectly seasoned with Tony Chachere's proprietary blend of spices. The spices are shown being used in a variety of ways, from a pinch sprinkled on top of a bowl of gumbo to a liberal coating on a fried catfish sandwich.
Throughout the ad, the narrator's voice describes the seasoning as "the spice of life in Louisiana" and "the taste that brings everyone back to the table." By the end of the spot, one can almost smell and taste the flavors of Tony Chachere's Creole Seasoning.
In conclusion, the Tony Chachere's Creole Seasoning TV spot is a tantalizing advertisement that effectively showcases the flavor and versatility of this famous seasoning blend. With its catchy music and mouth-watering visuals, it is sure to leave viewers craving some authentic Louisiana cuisine seasoned to perfection with Tony Chachere's Creole Seasoning.
Tony Chacheres Creole Seasoning TV commercial produced for
Tony Chachere's
was first shown on television on November 5, 2012.
Frequently Asked Questions about tony chachere's creole seasoning tv spot
Ingredients: Salt, Red Pepper, Black Pepper, Chili Powder (Chili Pepper, Spices, Salt, Garlic Powder), Garlic, Silicon Dioxide (to Prevent Caking).
The Tony Chachere's facility is located right in Opelousas, so it's created, packaged and shipped all from Louisiana! We wanted to learn more about this long-standing Southern pantry must-have, so we talked to our friends there to find out more about the history of the company.
Tony Chachere's is a brand that has become synonymous with Cajun cuisine and has been a staple in American kitchens for decades. Originating from the heart of Louisiana, the brand has a rich history that is intertwined with the culture and flavor of the region.
Its popularity exploded and to satisfy demand, in 1972, Tony began to manufacture his now famous Creole Seasoning.
Creole seasoning is a versatile spice mix. It works on all kinds of meat and seafood dishes. Use it when cooking shrimp, fish, or chicken. It also tastes great in gumbos, stews, and soups!
Creole seasoning is a blend of powdered spices that commonly show up in Creole cuisine. In a Creole kitchen, the cook would add the individual seasonings according to taste instead of using a spice blend. Creole seasoning makes the process easier since you don't have to measure each ingredient out.
Tony Chachere - the man, not the spice mix - was from Opelousas, a little town in Cajun Louisiana where he was born in 1905. Before he was developing flavors, he was developing elixirs; Chachere's career was in the drug business, first as a traveling salesman and then as a wholesaler.
The ingredients of seasoning
Salt, aromatic herbs, spices and bouquet garni are the main ingredients. Salt adds its own flavour, saltiness, and brings out the aromas in dishes. Spices and aromatic plants add aromas or other sensations, such as heat and spiciness. Spices may be used alone or blended, whole or powdered.
Creole seasoning originated in the Louisiana bayou and is often referred to as Cajun seasoning. Our Creole seasoning is a blend of black, red and white pepper, along with additional herbs and spices.
Creole seasoning originated in the Louisiana bayou and is often referred to as Cajun seasoning. Our Creole seasoning is a blend of black, red and white pepper, along with additional herbs and spices.
The base of Creole seasoning consists of black pepper, garlic powder, onion powder, a pinch of cayenne for a spicy kick, and herbs, such as dried thyme, basil, and oregano, for aromatics. Add bay leaves, rosemary, and parsley for extra seasoning or to replace one of the other herbs found in this spice blend.
Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice). When seasonings are used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients.