Tony Chachere’s is that familiar green and red can that’s probably in most of your kitchen cabinets. I know in my cabinet for years and on the spice rack at our commissary on Washington Road, back in the day, we would go through a can of Tony Chachere’s Creole Seasoning at a fast rate. As you all remember with fondness, I hope, both our Pimento Cheese and Shrimp & Crawfish Casserole used this award-winning spice.
Since closing that operation in August of 2013, these recipes have lived on through our “VeryVera Cookbook, Recipes from My Table” and hopefully you have continued to enjoy them on a regular basis.
For me, unexpectedly, it has become a partnership with a company that has deep roots and an amazing product. I keep learning more and more about their products and their recipes that can found online.
Next up is an entree that my husband and I have both enjoyed. https://www.veryvera.com/recipes/recipe/trout-marguery/ It’s especially good if he has actually caught the trout! One of my favorite parts to this recipe is the presentation with lifting the fish off the plate with sliced potatoes. That elevation is nice but it’s also a great starch to serve with the fish.
Finally, how about a cake made with Tony Chachere’s Hush Puppy Mix! I never even knew that product existed and then to use it to make a cake was also an added bonus. https://www.veryvera.com/recipes/recipe/spiced-peach-skillet-cake/ This is served warm with vanilla ice cream and is quite the hit. I even suggest cooking this cake on the grill in your cast iron skillet.
I hope you will tune in with me this week and be sure to take a look at other products you might enjoy by visiting Tony Chachere’s website.
