Chris Ardoin at the 2009 Opelousas Spice & Music Festival

The Opelousas Spice & Music Festival is held the first weekend of June with a full schedule of music, food, arts and crafts and cultural activities. All of the live music is homegrown with names like Chris Ardoin and Keith Frank who are from Opelousas and the surrounding area. With all of the live music, you can’t help but dance, so why not have a dance contest? The Zydeco Dance contest takes place on Saturday night about an hour after the Creole Cooking Demonstrations. Lets not forget the Fiddle Jam Workshop with local legend Hadley Castille.

Keith Frank at the 2009 Opelousas Spice & Music Festival

With so much to do, see, and enjoy; you can see why the Opelousas Spice & Music Festival is growing. So, if you are looking for something to do this weekend, why not dance over and check it out? You might win the Zydeco Dance Contest!

Samantha Moreau

Sales & Marketing Assistant

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Another cool twist with this recipe is you can choose your protein.  Today, I will be using shrimp because I have some available.  However, ALWAYS keep in mind a recipe is a “guide” (unless baking!).  If you have crawfish available, please use in this recipe.  If not making a “Lent friendly” recipe, left over chicken works awesome in this recipe as well.  Always adjust to your taste and those for whom you are cooking.

Shrimp Etouffee Twice Stuffed Baked Potatoes

Etouffee stuffing ingredients:

3 tablespoons butter

1 medium onion, chopped

2 1/2 cups cold milk

1 (2.75 oz.) Tony Chachere’s Etouffee Mix

1 lb. Tony Chachere’s Wild Caught Shrimp or choice of seafood, precooked meat (chicken or sausage)

3 tablespoons chopped green onions

6 medium pre-baked potatoes or 3 large cut in half

1 cup shredded cheese of choice

In a large skillet melt butter.  Add onions and saute until tender and transparent.  Add milk, etouffee mix, and meat. Stir gently while mixture comes up to a boil.  Reduce heat and cook about 5 minutes.  Add green  onions and remove from heat.  Gently scoop out pulp of potatoes, keeping skins in tact and placing on cookie sheet.  Mix potato pulp into skillet.  Stir well to combine.

Take mixture and fill potato skins.  Top with grated cheese.  Place in a 350 oven for about 10 minutes to warm through and melt cheese.

Serve these potatoes warm as a main dish or cut in half as a side dish.  This is a no fail one your family will enjoy!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

First up is  Tony’s Crawfish Etouffee.  I recently fixed a large helping of etouffee for some friends in Florida.  Many people were quite amazed at just how easy and simple it is to make etouffee.  Etouffee literally means “to smoother.”  Take it from this Cajun girl, don’t complicate it with a bunch of crazy ingredients, just stick to the basics, sometimes perfection is simple!

Now, let’s talk some crab recipes.  If you are thinking breakfast or brunch, you need to try this Crab and Mushroom Omelet.  What a great way to introduce crab to your kids by incorporating it with scrambled eggs.  Of course, no adult in their right mind would need any convincing.   Did you say you need a Cajun friendly appetizer?  Do not think twice and try out our Crab Meat Dip for your next gathering…Lent or not!

If shrimp is your favorite seafood of choice (as is mine!), I just love a comforting bowl of Shrimp and Corn Soup to warm my heart and soul.  Young and old love this filling dish that may be served as either an appetizer or main dish with a salad and warm French bread.  Combining two Louisiana classics or making each separately, Shimp and Crawfish Fettucine fuses Cajun and Italian culinary delights.  This hearty, rich dish is a favorite of my stepkids.

Luckily, catfish is now available to almost all markets.  For a special treat or date night, try out this Crawfish Palmetto recipe.  If you do not have access to crawfish, shrimp or bay scallops can easily be substituted.

These are just a few of my seafood favorites available at the Tony Chachere’s recipe section of our website.  I thank all of you for stopping by my blog, being fans of Tony Chachere’s, and taking time out of your day to read my little stories.  Take time this Lenten season to reflect on sacrifices others have made for you and try to give back a little to those less fortunate.

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

So if you are looking for some Lenten meals to add to your collection, I am here to help.  It does not matter to me whether you are Catholic or not, please try these delightful seafood meals with your family!

Fried Catfish

Fresh Louisiana Catfish

2 1/2 lbs. fresh fillets

2 eggs

1 1/2 cups milk

1 tablespoon Tony Chachere’s Creole Seasoning

1 (10 oz.) box Tony Chachere’s Seasoned Fish Fry

Marinating thinly sliced catfish

To prepare your fillets, rinse well and pat dry.  I like my catfish thinly sliced.  Feel free to cut into nuggets or keep in whole fillets.  No matter how you cut your fish, please make sure to remove any blood line that remains on the fish.  Beat your eggs in a large bowl.  Add milk and seasoning and combine.  Add fish and cover.  Refrigerate for up to 4 hours.  When ready to fry, preheat oil to 350. Coat fish in fish fry evenly.  Gently add to hot oil.  When fish floats to the top and is light brown it is ready.  Usually about 4-5 minutes.  Serve with French fries seasoned with Tony Chachere’s Creole Seasoning.

Simple Tartar Sauce

2 cups mayo

2 tsp. mustard

1/3 cup sweet pickle relish

1/4 of a medium onion, grated

1/2 tablespoon Tony Chachere’s Creole Seasoning

In a bowl, combine all ingredients.  Cover and refrigerate. Will remain good for about 4 days.

Why buy it pre-made, this is too easy!

I know this is suppose to be a sacrifice on all our parts, but you will hear no complaints from me. Gotta go folks, I’m hungry and there is hot fish.  Check back with me over these 40 days of Lent for some more seafood specialities of our area.

Could you ask for more? I think NOT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

I would like to say I could stay neutral in this blog, but come on people, cut me some slack…”The New Orleans Saints are going to the Super Bowl!”  I wish New Orleans native, Peyton Manning all the best and I am so proud of the whole Manning family for everything they do for the city and state.  With that said, I am counting down the days to Sunday…and a Saints victory, “GEAUX SAINTS!!” I hope a few of you let me know you chomped down on one these bad boys this weekend!

Game Plan: 1 or 2 days ahead of time

All ready to take a marinade bath for a day!

1 family pack of chicken wings, washed and patted dry

1 (17 oz.) bottle Tony Chachere’s Butter Jalapeno Butter Marinade

1/3 cup Tony Chachere’s More Spice Seasoning

In a gallon plastic bag, place chicken wings.  Pour entire bottle over wings and add seasoning.  Seal bag well and mix to distribute spices and marinade.  Lay flat in the meat compartment of the refrigerator.  Marinate 1-2 days.

Game Day:

Aren't these just precious legs!

Remove wings from bag and pat dry.  Take a slice of your favorite bacon and wrap around chicken wing.  Place in baking pan sprayed with non-stick spray.  cover and bake in oven at 400 for 1 1/2 hours.  Remove cover and base with sauce every few minutes (make sure to cover well to coat). Allow bacon to crisp. Serve em with ranch dressing or blue cheese dressing!

Basting Sauce:

While your legs are baking combine 1 stick butter or margarine, 1/3 cup Tony Chachere’s Honey Bacon BBQ Marinade, 1/3 cup hot sauce in a medium saucepan and bring to a simmer.  Let simmer for 2-3 minutes.

Now there are some HOT LEGS!

Kevin, I hope you like my spin on your idea and I appreciate your input.  To the rest of you, have a great Super Bowl weekend….WHO DAT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

At the ESPN club, in Disney to watch the Saints Game!

I think pigs are flying and hell done froze over because the New Orleans Saints are heading to the Superbowl in Miami on February 7th!  I was in New Orleans the day after the big NFC win and if you are not from the state its hard to explain what the team means to the city and people of Louisiana.  This turn of events is the cherry on top considering we are all in the mist of celebrating Carnival Season.  The Superbowl is the Sunday of the first big Mardi Gras Parade weekend.  Some Krewes have actually rescheduled their parade times to accommodate the game.

I can promise you this, I will estimate at least 90% of the homes in Louisiana will have a special meal, party favorites or some kind of special treat planned for Sunday afternoon.  This blog was actually going to be a continuation of my Mardi Gras traditions, but I have altered it to include the Saints and the Superbowl.  Much of the same party food just carries over to a Superbowl Party!  Today, I am sharing with you a now appetizer staple in most restaurants and creamy party favorite.  Be warned, this recipe is not for the faint at heart.  It combines lots of cheese and half-n-half for a great Spinach and Artichoke dip.  Throw caution to the wind! Come on, the Saints made it to the Superbowl!

Here are your ingredients to get started:

Drives me crazy just looking at the ingredients!

1/2 stick butter or margarine

2 tablespoons olive oil

1 medium onion, chopped

1/2 medium bell pepper, chopped

5 cloves garlic,  minced

3 tablespoons chopped green onions

1 lb. artichoke hearts, drained and squeezed dry

4 oz. cream cheese

1 (10 oz.) box chopped spinach, drain and squeeze dry

1 cup shredded Parmesan cheese

2 cups shredded Mozzarella cheese

Tony Chachere’s Creole Seasoning to taste

about 2 cups half-n-half

In a large skillet, heat butter and olive oil.  Saute onions, bell pepper, garlic and green onions until vegetables are limp.  Add artichokes, stir well to combine and heat through.

Looking good already!

Lower heat and add cream cheese, spinach and cheeses.  Continue to stir to allow even heating while cheese melts.  Season to taste with Tony Chachere’s Creole Seasoning.  Use half-n-half as needed to achieve the creaminess you like in your dip.  I like a very creamy dip, so I tend to add more.  Also, note as the dip sits or cools it will absorb some of the moisture, so you may need to add more half-n-half when reheating.  Enjoy this dip on pita chips, corn chips or tortilla chips.

Mardi Gras or the Superbowl, you cannot go wrong with this classic

Try this dip for your Superbowl gathering or any of your favorite times with family or friends…even people who claim not to eat spinach (my husband, Todd) will dive into this one!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Todd and I all dressed up

The only thing I love more than a party is hosting a great party.  My husband, Todd and I, have traditionally hosted a Royal Cocktail Party at our home for the Royal Court of our Mardi Gras Krewe, “The Krewe of Karencro.”  It serves as a fun evening for the Royal Court to come together, socialize, exchange gifts and just get to know one another before all the festivities officially begin.  Of course, I do not throw a party without a fabulous menu of food and drinks for my guest to enjoy while spending the evening together.

This past weekend, we celebrated our annual tradition in our home and while the weather was not the best the company sure was excellent.  At this party, I like to set up a couple of table of hor’s d’Oeuvres and a beverage table with wine, beer and a signature cocktail (this year was “Mardi Gras Ice Tea Lemonade”).  Served on platters were a party favorite my baby shrimp pies in Phyllo  dough.  I would like to share with you this easy appetizer.  The filling is awesome as presented in this pie or wonderful in Wonton wrappers or on mini bagels.  Try this out for your next party.

Mini Shrimp Pies

Here are your ingredients

The beginnings of an easy appetizer!

1 (1 lb.) package Tony Chachere’s 150-250 count shrimp

1/2 cup chopped green onions

1/3 cup chopped bell pepper

3-4 cloves garlic, minced

1 (8 oz.) block cream cheese, softened

Tony Chachere’s Creole Seasoning to taste

Pre-Made frozen Phyllo dough pie shells

finely shredded cheese of choice

In a large skillet, heat up about 1 tablespoon of olive oil.  Saute shrimp until pink.  Remove and drain.  Heat another tablespoon olive oil.  Saute all vegetables until they are tender and begin to brown.  Lower heat and add cream cheese to melt.  Finely chop shrimp and return to pan.  Season mixture to desire taste. Combine all ingredients.  Remove from heat and allow to come to room temperature.

Pie filling will be thick and yummy

Fill pie shells with filling.  Top with shredded cheese. (at this point, you may freeze pies) Bake in 350 oven for about 10 minutes or until pies are bubbly and heated through.

Pie shells filled and ready for the oven

The finished dish is a yummy bite for your guest.  You can make ahead and freeze to make your party preparations even easier! Enjoy this one guys!

To heck with the beads, throw me one of those pies!

Again, I wish everyone a Happy Carnival Season, check back for more of my Mardi Gras favorites!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Some of my crazy Krewe of Karencro I cook for parade day!

I would never take away from the importance of the Christmas season, but I am going to be honest with you, my FAVORITE time of the year is Carnival Season!  Those of you not from Louisiana or a town that celebrates Mardi Gras (Fat Tuesday) should experience the best free party in the world.  Now, I grew up south of New Orleans (yes, there is land south of New Orleans and no, I did not get to school in a pirogue).  My childhood Mardi Gras in my hometown was always laid back heading to the parade route, picking up a box of fried chicken from Popeyes, eating in the back of the truck, walking to the local bakery, Dufrene’s for a French bread and brownies.  On the walk, you always stopped to talk to friends either parked or if you were lucky enough to have your house on the parade route, visit a house party!

Once we made it back to the truck, we would feast on Mom’s potato salad, fried chicken, French bread, red beans and rice and brownies for dessert.  Unless you have been there it is hard to explain the excitement of waiting to hear the sirens of the cop cars signaling the beginning of the parade.  Because I was the baby of the family, I always had the luxury of having the highest spot on the truck!  As the revelers get closer, you scream, “Throw Me Something Mister!” and wait for the beads to start flying.  It is so much fun to see who catches the most and the biggest beads.  I am so worked up just typing this blog I cannot stand it!

Now that I am all grown up and live in the Acadiana area of Louisiana, I belong to the Carnival Krewe, “Krewe of Karencro”.  We have created our own tradition.  On the morning of our ride, we are usually at the float by 7 am!  By 10am, I cook up a big pot of Tony Chachere’s Jambalaya to feed our float.  If you are not lucky enough to be in Louisiana for Mardi Gras this year, make your own Louisiana party at home with this simple recipe.

Mardi Gras Chicken and Sausage Jambalaya

Here are your ingredients

Nothing complicated about jazzing up this dinner mix!

2 tablespoons butter or margarine

1 onion, chopped

1 bell pepper, chopped

1/2 lb. cooked chicken

1/2 lb. Tony Chachere’s smoked sausage, diced

1 (8 oz.) box Tony Chachere’s Jambalaya Mix

2 1/4 cups water or stock

3 tablespoons chopped green onions

In a Dutch oven, melt butter.  Add onions and bell pepper. Saute until lightly brown. Add chicken and sausage and warm through (if using a rice cooker, all remaining ingredients, except green onions can be added to cooker and switched to cook).  Add water and bring up to a boil.  Reduce heat to a simmer.  Cover and cook for 25 minutes stirring once during the cooking time.  Add green onions, combine and serve warm.

Combine all ingredients in your rice pot and turn on...that simple!

Enjoy this jazzed up version of chicken and sausage jambalaya and have your own Mardi Gras celebration!

Mardi Gras Jambalaya ready to eat up!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

That's me cooking cabbage and having coffee Thanksgiving morning!

Hello everyone! I am keeping my word to share with you the story of the Thanksgiving turkey and the Cajun Microwave.  First let me say, my family and I had wonderful Thanksgiving out at the camp in Butte LaRose.  The weather was cool, but absolutely picture perfect.  I sure hope where ever you were for Thanksgiving you shared it with the people you love. Now, on with the food, that is why you came to my blog, right?

I must tell you, this is the second time my husband and I cook in the Cajun microwave.  Our first experience was cooking a suckling 40 lb. pig.  The pig took 4 hours to cook.  Thus, I estimated the 12 lb. turkey would take no longer than 2 hours.  I was so excited because I scored a fresh, never frozen turkey from a local meat market.  My mom and I brined the bird in sugar and water for 24 hours.

Thanksgiving morning, mom rinsed, patted dry, and cut the turkey open along the backside (to lay flat).  My husband and stepdaughter injected it with Tony Chachere’s Butter Jalapeno Injectable Marinade and sprinkled with Tony Chachere’s Creole Seasoning.  In the pan, I layered orange and lemon slices and added a cup of white wine.  She was a beautiful bird!

Turkey injected and ready to go into the Cajun Microwave

The turkey went into the cajun microwave at 10:30 am.  We figured we would be eating around 12:30 pm…and we were WRONG!  To make a long story short, we had issues regulating the temperature and were very careful not to spike the temperature too high.  At noon, I told everyone to have a bowl of gumbo, it would be a while until eating time!

Bottom line, it took 4 hours to cook our friend.  Was I upset about this….NO, IT WAS THE BEST THING TO EVER HAPPEN!  Want to know why?  Because my friends, everyone spent the day hanging around the campfire, watching football, visiting, boat riding, having wine and relaxing.  Because the turkey took a little longer than expected, everyone stayed and enjoyed the beautiful scenery the Atchafalaya Basin has to offer.  I think it was my favorite Thanksgiving ever!

Todd putting the bird in the microwave, check out my view of the Basin!

So, bottom line of this blog is not so much to offer up a recipe, but to share with you a cliche, “Stop and smell the roses.”  Enjoy the scenery and the people around you. If you failed to do so for Thanksgiving, guess what, Christmas is just around the corner, you get another shot!

It was truly worth the wait!

I will be heading out for a much needed “magical” vacation, but don’t fret! I have already scheduled a blog to come out next week for you hunters with deer sausage!  So, if I don’t answer your comments, I’m not ignoring you, just playing around with a mouse and duck!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Chefs stir the omelette for Abbeville's Omelette Festival

Lets start from the beginning, I was born and raised in the small cajun city of Abbeville, LA; where everything goes a little slower than the rest of the world. We love our high school football Friday nights and look forward to the fall and the Cattle Festival and Omelette Festival (yes, a festival for an omelette, don’t believe me? check the link). Oddly enough, we were also pretty proud of the fact that Abbeville has the only WalMart in the parish (every state other than Louisiana has counties, we have parishes). I grew up with my mom working for the local radio and television stations, and I soon followed in her footsteps and worked in the same radio and television stations growing my deep roots in media and marketing, eventually leading to a Sales and Marketing Assistant position at Tony Chachere’s.

Magdalen Square, Downtown Abbeville

Growing up in the heart of “Cajun Country”, great tasting food was readily available around every turn. I never knew our seasoning cabinet without Tony Chachere’s in it (the company is 11years older than I am). It wasn’t until I came to work for the company (just over a year ago), that I realized how much Tony Chachere’s had to offer. I had no clue that there are varieties of the seasoning, or even that they make rice dinner mixes or marinades! Coming from a media background with a love for great tasting food this is my “perfect”job. I have never loved a job as much as this one (and my co-workers don’t hurt any either).

I am sad to announce that I don’t get to write about the amazing food that Cindy gets to prepare, or all of the fun stuff that Celeste gets to enjoy. I do however get the chance to introduce you all to the day to day life of the Tony Chachere’s employees, from the accounting department to production and everything in between. I look forward to showing you how much fun we have at Tony Chachere’s and how there really is no “bad” job within the company. I can’t wait to read your comments and answer your questions.

Samantha Moreau
Sales & Marketing Assistant
Tony Chachere’s
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