ROUSES_Winter2023_Magazine Pages-web

’Tis the Seasonings By Poppy Tooker

TONY CHACHERE:

Long regarded as an “Ole Master” in the kitchen, Tony Chachere was quite a

gregarious character. Trips to his hunting and fishing camp

in the Atchafalaya Swamp guaranteed delicious food. “Tonight, I’m gonna make ’em cry,” he was famous for boasting as he stirred up a pot of Louisiana

Seasoned salt is a huge business in the United States, with sales across the category totaling more than $100 million annually. The concept was born in Beverly Hills, California, in 1938 when Lawry’s Prime Rib Restaurant began retailing their seasoned salt. Nowhere on earth has that category flourished like in South Louisiana, where all the Maméres and Péres have always had their own special blend of seasonings. Many Louisiana leaders in the field, like Tony Chachere and Paul Prudhomme, included their original spice formulas in their debut cookbooks, but after at-home chefs clamored for a ready-made product, both founded spice companies that continue to lead the field today. Many, many mom-and-pop businesses started by jarring their “secret” family spice recipe. Rouses Markets stocks hundreds of varieties to choose from on their grocery store shelves — perfect for adding a true taste of Louisiana to this year’s holiday menus. Along with premade mixes, Rouses Markets guarantees the freshest dried herbs and spices for those to DIY their own family’s recipes by crafting special holiday gifts.

homestyle deliciousness.

His inimitable, sometimes spicy, sometimes salty flare remained a closely guarded family secret until Tony Chachere published his Cajun Country Cookbook in 1970, in which he revealed the recipe for his own seasoning blend. Two years later, his Creole Seasoning was so popular, Tony came out of retirement to begin commercially producing it himself. With his secret to success packaged in a bright green canister, the world opened its doors to Tony. His distinctive accent and proclivity to sip a little wine while he cooked made Tony a popular guest on national talk shows, too. From that original Creole blend, Tony grew the company with flavor varieties for every taste including no salt, more spice or more heat. He never tired of creating new products under the Famous Creole Cuisine banner. In Tony’s hometown of Opelousas, his family’s fourth generation continues the company’s tradition, offering more than 50 different food products including sauces, salad dressings and boxed mixes.

PAUL PRUDHOMME’S MAGIC SEASONINGS: In 1975, Chef Paul Prudhomme was tapped by Ella Brennan to become the first American-born chef at Commander’s Palace. Since his earliest

Take Chef Frank Brigtsen’s advice: “If you cook with spice blends, you’re halfway to good flavor.”

days in professional kitchens, the Opelousas native mixed his own special seasoning blends, tucking

them into little foil packets he carried with him everywhere. Prudhomme’s unique take on Cajun and Creole food led the way in what became a national movement heralding America’s homegrown food revolution.

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