Tony Chachere's Cajun Country Cookbook is a trade paperback published in 1972 by Tony Chachere's Creole Foods. Written by Tony Chachere and illustrated by Thistlethwaite, Aline, this cookbook focuses on Southern American cuisine, specifically Cajun cooking. With 196 pages, it offers a collection of recipes and insights into the culinary traditions of the region. The plastic comb binding ensures durability and easy access to the recipes, making it a valuable resource for anyone interested in exploring the flavors and techniques of Cajun cooking.
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(Directions: 1.). In a saucepan, brown 1 lb. Drain fat. Before serving, stir in 1/4 cup chopped green onions.
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Gumbo, the rich soup of Cajun Country. This dinner mix is ideal with poultry or seafood.
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Add Tony Chachere's Honey Bacon & BBQ Injectable Marinade to your burger patties and see for yourself what a great flavor it creates. Carefully screw needle to end of injector and replace plunger. Sprinkle outside of beef/pork generously with Tony Chachere's original creole Seasoning.
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Enjoy an authentic Creole gumbo in your own kitchen! Also, fat-free and oil-free. Bring to a boil. After mixture begins to thicken, remove from heat. Continue to stir until well blended. Warnings: CONTAINS WHEAT, SOY; MAY CONTAIN MILK.
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Visible wear along both covers. Pages are clean. See photos.
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This edition includes the much sought after Tony's Allpurpose Famous Creole Seasoning recipe. The cookbook is previously owned. The edges of the cover are lightly bumped from normal handling and shelving.
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Tony Chachere's Original Creole Seasoning is an extraordinary blend of flavorful spices prized by cooks everywhere. There is no finer seasoning! Ingredients: "SALT, RED PEPPER, BLACK PEPPER, CHILI POWDER (CHILI PEPPER, SPICES, SALT, GARLIC POWDER), GARLIC, SILICON DIOXIDE (TO PREVENT CAKING).
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