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

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.

Water, Salt, Creole Seasoning (Salt, Dried Red Chili Pepper, Spices, Chili Powder {Chili Pepper, Spices, Salt, Garlic Powder}, Dehydrated Garlic), Soybean Oil, Dehydrated Garlic, Xanthan Gum, Citric Acid, Chili Powder, Spices, Natural Butter Flavor, Sodium Phosphate, Calcium Disodium EDTA.

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.

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 - 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.

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

Belton adds that Tony's “brings that Louisiana flavor” to dishes. Like Cheatham, Belton also noted that the spice blend leans more toward a spicier, Cajun flavor profile. “You don't have to do too much else [when you add Tony's],” Belton said.

Water, Salt, Creole Seasoning (Salt, Dried Red Chili Pepper, Spices, Chili Powder {Chili Pepper, Spices, Salt, Garlic Powder}, Dehydrated Garlic), Soybean Oil, Dehydrated Garlic, Xanthan Gum, Citric Acid, Chili Powder, Spices, Natural Butter Flavor, Sodium Phosphate, Calcium Disodium EDTA.

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.

Anthony Chachere Anthony Chachere (/ˈsæʃəri/ SASH-ər-ee; June 14, 1905 – March 19, 1995) 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.