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Anthony "Tony" Chachere was a colorful South Louisiana businessman with a joie de vivre and love for food that is still legendary today. In 1972, Tony had retired as a successful insurance salesman and was enjoying his lifelong hobbies of hunting, fishing, and of course, cooking.
He had concocted a seasoning blend that was praised by locals in his hometown of Opelousas. The industrious sportsman wrote a cookbook that included the seasoning recipe, which was used in many of the dishes. Tony was soon swamped with requests for the seasoning! Ever the entrepreneur, he began to manufacture and sell his Original Creole Seasoning.
Little did Tony know then that he had created the seasoning genre that would become so identifiable with Louisiana food years later.
Tony 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 frequent guest on TV and radio talk and cooking shows, as well as a popular attraction at festivals and food events.
Soon, Tony Chachere's Original Creole Seasoning became a fixture in kitchen cabinets all across the southeastern United States. Today, it's the number one Creole seasoning in America and Tony Chachere's complete line of Creole foods are available from coast to coast.
In the late '80s, Tony left the day-to-day operations to son Alex and grandson, Donald. This enabled him to do what he loved best…cook! He wasted no time inventing an instant Roux and Gravy Mix, another hit with fellow Cajun and Creole cooks. He extended his line of products to include herb and spicier versions of his original seasoning blend and developed a new line of rice dinner mixes, which included Jambalaya, Dirty Rice, Red Beans and Rice, and Gumbo mixes.
In March 1995, Tony Chachere became the inaugural inductee into the Louisiana Chefs' Hall of Fame. He died just six days later, a few months shy of his 90th birthday. He had just completed work on his cookbook, Tony Chachere's Second Helping: A Lifetime Collection of the Ole Master's Favorite South Louisiana Recipes.
Almost 40 years later, Tony Chachere's Creole Foods continues to offer the same foods developed by its founder and has added more dinner mixes and gravies, plus a popular new line of Injectable Marinades--all sure to whet the appetites of Americans clamoring for authentic Tony Chachere's Creole cooking.
Tony's BBQ Brisket
Deep disposable aluminum pan
Roll heavy-duty aluminum foil
10 lbs. trimmed brisket
Tony Chachere's Original Creole Seasoning
16 oz. bottle Italian dressing
1 liter of Coca-Cola
12 oz. bottle Worcestershire sauce
1 gallon white Chablis wine
Place brisket in aluminum pan. Season both sides well with Tony Chachere's Original Seasoning. Cover pan with aluminum foil and set aside for two hours.
Mix the next four ingredients plus four cups of Chablis. After two hours, remove aluminum foil and pour mixture over the brisket. Cover again with aluminum foil and refrigerate while you prepare the grill.
Once the temperature is maintained at 375 degrees, place brisket over heat and char on both sides. Place brisket back into the pan and once again cover with aluminum foil and let cook for 2 hours. Remove from grill and serve hot. Yields 20 servings.
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