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Description: Making brown gravy is easy when you use Tony Chachere's Instant Roux  Mix. You can also make roux, the base for gumbo, in seconds. Simply add water to this lightly seasoned mix and simmer to desired consistency. FAT FREE.

Unit Size: 10 oz. (283.5g)

TONY'S UNBELIEVABLE ROUX Steps: Over medium heat, whisk 1 cup Tony Chachere's? Roux and Gravy Mix with 2 cups cool water. Bring to a boil. After mixture begins to thicken, remove from heat. Continue to stir until well mixed.

TONY'S EASY BROWN GRAVY Steps: Mix 2 tablespoons Tony Chachere's? Roux and Gravy Mix with 1 cup cool water. On stove top, bring water to a boil in a small saucepan. Reduce heat and cook 1 minute to thicken. Stir and serve over rice, potatoes, pasta or meats. Yields 6 servings.

TONY'S EASY GUMBO Ingredients: 1 bell pepper, chopped 1 large onion, chopped 3 ribs celery, chopped 1/4 teaspoon minced garlic 10 cups cool water 1 cup Tony Chachere's Roux & Gravy Mix 2 to 3 lbs. chicken pieces and 1/2 lb. sliced smoked sausage OR 1 lb. shrimp and 1 lb. crab meat Tony Chachere's Famous Creole Seasoning CHICKEN & SAUSAGE GUMBO In a stockpot coated with cooking spray, sauté vegetables until soft. In the same pot, prepare Tony's Unbelievable Roux. Add remaining water. Add chicken and sausage, bring to a boil, then reduce heat. Simmer until chicken is tender. Season gumbo to taste with Tony Chachere's Creole Seasoning. Ladle gumbo over steamed rice and garnish with chopped green onions and Tony Chachere's Gumbo Filé. Yields 8-10 servings. SEAFOOD GUMBO In a stockpot coated with cooking spray, sauté egetables until soft. In the same pot, prepare Tony's Unbelievable Roux. Add remaining water. Bring roux mixture to a boil, then reduce heat and simmer 15 minutes. Add seafood and return to a simmer for 15 minutes. Season gumbo to taste with Tony Chachere's Creole Seasoning. Ladle gumbo over steamed rice and garnish with chopped green onions and Tony Chachere's Gumbo Filé. Yields 8-10 servings.

 Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

Description: Jambalaya is South Louisiana's most popular one-pot meat-and-rice dish. Combine your choice of meats or seafood with the rice and seasonings in Tony Chachere's Jambalaya Mix for a complete meal in only 30 minutes. Microwaveable!

Unit Size: 8 oz. (227g)

RICE CASABLANCA Ingredients: 1 lb. ground beef 1 (2-1/4 oz.) can sliced black olives 1 cup frozen green beans 2-1/4 cups water 1 package Tony Chachere's Jambalaya Mix Steps: In a large skillet brown ground beef, drain fat. Add remaining ingredients. Stir well. Bring to a boil. Reduce heat. Cover. Simmer for 25 minutes, stirring occasionally. Yields 6 servings.

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

Description: When you're just cutting down on sodium, try Tony Chachere's Lite Creole Seasoning. This blend has all the same spices as original Tony's Creole Seasoning, but is blended instead with a reduced sodium salt. It's perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating. LOW SALT.
Unit Size: 8 oz. (227g)
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Description: Tony Chachere's More Spice Seasoning was developed for those who prefer a spicier blend than original Tony's Creole Seasoning. This spicier blend is a good choice when you want to step up the heat or reduce the sodium in whatever you're cooking. It's perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating.
Unit Size: 8 oz. (227g)
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Jambalaya is great as a side dish or as a meal all by itself.

To satisfy your craving try adding addtional sausage.

Description: Red Beans and Rice, a Creole specialty, usually simmers slowly on Mondays in South Louisiana. Tony Chachere's Red Beans and Rice Mix combines quick-cook red beans, rice and seasonings. Just add water, and sausage or ham if you wish for added flavor, for a hearty meal in 30 minutes.
Unit Size: 7 oz. (198g)
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Description: If you're on a sodium free diet, reach for Tony Chachere's Salt Free Creole Seasoning. It's blended with a salt substitute instead of salt, but has all the same spices as original Tony Charchere's Creole Seasoning. It's perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating.

Unit Size: 8 oz. (227g)

EGGPLANT PIROGUES Ingredients: 3 eggplants 1 onion, chopped 1/2 bell pepper, chopped 1 tablespoon butter Tony's Creole Seasoning 1 cup chopped ham, shrimp, chicken, or combination 1/2 cup steamed rice cooking spray 1/2 cup bread crumbs Steps: Cut eggplants lengthwise. In a pot, parboil 5 minutes in salted water. Drain. Scoop out the pulp and set aside shells. Place pulp in a large bowl. In a saucepan, sauté ¯nions and bell pepper in butter until tender. Season with Tony's Creole Seasoning. Add all ingredients (except bread crumbs) to eggplant pulp. Blend well. Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with bread crumbs. Bake in a 350?F oven until shells are tender and tops are brown (about 30 minutes). Yields 6 servings.

TONY'S SEAFOOD PIE Ingredients: 1 (9 inch) pie shell 2 tablespoons margarine 1/4 cup chopped bell pepper 1/4 cup chopped green onions 1/4 cup chopped celery 1 (3 oz.) can mushrooms 1/2 pound lump crab meat 1/2 pound shrimp, boiled and peeled 1 cup shredded Cheddar cheese 1/2 cup fresh grated Parmesan cheese 1 tablespoon lemon juice Dash of Crystal? Hot Sauce 1 egg, beaten 1/4 cup mayonnaise or McIlhenny Farms? Spicy Mayonnaise Tony's Creole Seasoning 1/4 cup slivered almonds Steps: Partially bake pie shell at 400?F for 5 to 7 minutes. Remove from oven. Lower heat to 350?F. Melt margarine in a large skillet and Sauté ¢ell pepper, onions, celery, and mushrooms until tender. Add crab meat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, hot pepper sauce, egg, and mayonnaise, stirring well until moist. Add Tony's Creole Seasoning. Remove from heat and drain excess liquid. Spoon into pie shell and bake for about 20 minutes. Top with almonds and remaining cheese. Bake another 10 minutes. Yields 6 servings.

OPELOUSAS BAKED DUCK Ingredients: 1 mature Long Island duck Tony's Creole Seasoning 1 cup oil 1 cup water 4 tablespoons paprika 1 teaspoon MEXENE? Chili Powder Seasoning Steps: Cut duck in half and season generously with Tony's Creole Seasoning. Rub well on each side. Place duck in open baking pan and cover with a mixture of oil and water. Sprinkle generously with paprika and chili powder. Place pan in 275?F oven and bake 3 to 5 hours. Baste every 30 minutes until the duck is dark, dark brown. A chicken fryer, quartered, may be baked in the same manner. Reserve pan drippings to cook another time and also to use in dirty rice. Yields 4 servings.

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

Description: "It's a good thing that frying fish is easier than catching 'em." Tony Chachere's Seasoned Fish Fry is the perfect combination of corn meal and corn flour spiced with Tony Chachere's Creole Seasoning and little lemon zest. It's perfectly suited for frying seafood, chicken and vegetables.

Unit Size:10 oz. (284g)

FRYING FISH Steps: Pour desired amount of Tony Chachere? Fish Fry into a pan (or bag for shaking). Dip fish fillets, seafood or vegetables in cool water, shaking off excess and roll (or shake) each piece in Tony Fish Fry, shaking off excess. Fry 1 to 2 pieces at a time on both sides in 350?F oil until golden brown. Drain on absorbent paper.

CAJUN BATTERED FRENCH FRIES Steps: Peel potatoes and cut into 1/2 inch strips. Dip potatoes in cold water. Shake off excess. Measure a sufficient amount of Tony Chachere? Fish Fry into a pan (or bag for shaking). Coat (or shake) a few potatoes at a time. Shake off excess. Fry potatoes in 375?F oil until golden brown. Drain on absorbent paper.

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

A Louisiana Soup or Stew which reflects and blends the rich cuisines of regional Indian, French, Spanish and African cultures. Our recipes uses the classic dark brown roux in a true Louisiana Cajun country fashion. We use only the freshest ingredients available to create this delicious Cajun Favorite.

This product includes rice and serves one person.

Satisfy your craving by adding additional shrimp!

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.