Ingredients. Salt, Red Pepper, Black Pepper, Chili Powder (Chili Pepper, Spices, Salt, Garlic Powder), Dehydrated Garlic, Silicon Dioxide (Anti-Caking Agent).

A versatile addition to any pantry, it contains a variety of premium ingredients, including black pepper, garlic, chili powder, salt and red pepper flakes. This multi-purpose seasoning adds authentic Creole flavor to any dish.

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 Creole Foods is now owned by Chachere's remaining descendants and is run by Don Chachere, his grandson. It continues to offer a variety of cookbooks, seasoning blends, dinner mixes, marinades, sauces, batters, and frozen items.

Tony's seasoning is an extraordinary blend of flavorful spices prized by cooks everywhere. You owe it to yourself to experience how much it enhances the flavor of meats, seafood, poultry, vegetables, eggs, soups, stews, and salads – even barbecue and french fries!

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.

Add a dash of spice to some of your favorite recipes with Tony Chachere's Original Creole Seasoning. A versatile addition to any pantry, it contains a variety of premium ingredients, including black pepper, garlic, chili powder, salt and red pepper flakes.

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.

1972 In it, he included the recipe for his favorite homemade seasoning blend. Its popularity exploded and to satisfy demand, in 1972, Tony began to manufacture his now famous Creole Seasoning.

In the early 1970s, he began experimenting with blends of spices and herbs in his kitchen, perfecting the recipe for what would later become his famous Cajun seasoning. Tony's blend quickly gained popularity among family and friends, and he soon began bottling and selling it at local markets.

Creole seasoning is a blend of spices that originated in Louisiana and includes peppers, onions, and garlic. Cajun seasoning is a blend of spices used in Cajun cooking, which originated in rural Louisiana, and often includes cayenne pepper and paprika.

New Orleans Creole "began in New Orleans and is a mixture of the traditions of French, Spanish, Italian, American Indian, African and other ethnic groups" - city cooking, he thought.

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.

If you haven't tried Tony Chachere's The Original Creole Seasoning yet, it's time to get acquainted. This Creole-inspired seasoning blend goes well on anything from meat to vegetables to stews to French fries - and trust us, we've had it on all of those things and can't get enough.

1972 In it, he included the recipe for his favorite homemade seasoning blend. Its popularity exploded and to satisfy demand, in 1972, Tony began to manufacture his now famous Creole Seasoning.

1972 The creator of the seasoning blend, chef Tony Chachere, was once referred to as the "Ole Master" of fine Cajun cuisine, and in his first-ever cookbook published in 1972, the recipe that would later become his Original Creole Seasoning was a clear standout amongst home cooks.