Louisiana recognized June 14 as Mr. Tony Chachere Day celebrating the 50th anniversary of Tony Chachere’s Famous Creole Spices and the maker’s birthday.
The state and city of Opelousas have also given special recognition to Tony Chachere and the employees of his spice company.
“We are so humbled to be recognized for my great-grandfather’s legacy,” said Tony’s PR Director Celeste Chachere. “Louisiana is our home and at the heart of everything we do, so it’s a real honor to see his birthday proclaimed Mr. Tony Day by the state we love.”
Created in 1972 as a retirement hobby by Chachere, an Opelousas sportsman and chef, the famous herbal blend is used nationally and has become a staple in many Louisiana households.
After Chachere died in 1995, the business passed to his family and is now run by his grandson Don Chachere. Today, the company sells its original spices along with other spice blends, marinades, and salad dressings.
Tony Chachere is pictured during his first video shoot.
The History Behind Tony Chachere’s
Known as the “Ole Master” of Creole cuisine, Chachere wrote and published “Tony Chachere’s Cajun Country Cookbook” at age 65.
Fans of the cookbook constantly begged the chef to sell his signature spice blend in the book. Thus the iconic tastemaker was born.
Read more about the history of the herbal blend here: You probably have Tony Chachere’s herbs at home, but do you know their history?
This Creole sushi roll features Tony Chachere’s dirty rice mix, fried fish, crab cooked and seasoned with more traditional sushi ingredients of shrimp, avocado, imitation crab, and cream cheese.
Tony’s recipes
While Tony Chachere’s Creole spices are used in thousands of different recipes, a 21-year-old home cook and social media influencer has created a unique sushi recipe using the company’s spices and other products.
Read, check out the full recipe here: Tony Chachere’s Dirty Rice Sushi Roll, Crab Cooked: ‘It’s really, really balanced.’
EMAIL JULIA GUILBEAU AT JGUILBEAU@THEADVOCATE.COM OR FOLLOW HER ON TWITTER, @JULIAGUILBEAU.
!function(f,b,e,v,n,t,s)
{if(f.fbq)return;n=f.fbq=function(){n.callMethod?
n.callMethod.apply(n,arguments):n.queue.push(arguments)};
if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version=’2.0′;
n.queue=[];t=b.createElement(e);t.async=!0;
t.src=v;s=b.getElementsByTagName(e)[0];
s.parentNode.insertBefore(t,s)}(window,document,’script’,
‘https://connect.facebook.net/en_US/fbevents.js’);
fbq(‘init’, ‘528377085496667’);
fbq(‘track’, ‘PageView’);
!function(f,b,e,v,n,t,s)
{if(f.fbq)return;n=f.fbq=function(){n.callMethod?
n.callMethod.apply(n,arguments):n.queue.push(arguments)};
if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version=’2.0′;
n.queue=[];t=b.createElement(e);t.async=!0;
t.src=v;s=b.getElementsByTagName(e)[0];
s.parentNode.insertBefore(t,s)}(window, document,’script’,
‘https://connect.facebook.net/en_US/fbevents.js’);
fbq(‘init’, ‘3584133608349192’);
fbq(‘track’, ‘PageView’);
