Tony Chachere's (pronounced /ˈtoʊniːz/ or /ˌtoʊniˈsæt​ʃriːz/ in Northern Louisiana, and different in Southern Louisiana) refers to the Creole seasoning created by southern Louisiana chef Tony Chachere. Many people refer to the seasoning simply as "Tony's" while others call it "Tony Catchers." The correct pronunciation is "sass-sure-ee's" or "sauce heres."^{[citation needed]} Today, the official name of the seasoning is Tony Chachere's Original Creole Seasoning. Tony Chachere's Creole Foods began in 1972, following the success of Chachere's Cajun Country Cookbook. The company is owned by Tony's remaining descendants and is currently run by Don Chachere (President and CEO), Tony's grandson. The company now offers a variety of cookbooks, seasoning blends, dinner mixes, marinades, sauces, batters, and frozen items that are prepared with Chachere's products.

The company is based in Opelousas (in the heart of Cajun Country), the seat of St. Landry Parish. The Chacheres have called Opelousas home for some generations; Tony Chachere was a pharmaceutical salesman-turned-insurance agent who built a strong regional reputation during the late 20th century for his cooking, including dishes with local seafood and wild game.

The main ingredients in the seasoning are salt and red pepper; however, garlic and other spices also contribute to the flavor.

[edit] See also

• Crab boil

[edit] External links

• Official site of Tony Chachere's Creole Foods

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