Filling cans

admin — Tue, 05 Jan 2010 20:34:58 +0000

Its 7am on a Monday morning, and while I am usually just starting to get ready for work I have decided to show you all what it is like for the Tony Chachere’s Production Team. The offices are empty but the production plant is hopping. Before I can go into the production area of the plant I have to put on a hair net and safety goggles for both my protection and the sanitation of the product, however, I will not show you pictures of me all deck out for safety (it is not a pretty sight)
On this particular day the Team is working on Tony Chachere’s Instant Roux and Tony Chachere’s Jambalaya. Starting with the roux side, this machine is the same machine that handles all of the products that are distributed in cans (seasoning, roux, and gravies). It all starts upstairs in the mixing room where the guys who know the secret recipe mix up all of the ingredients and send them on their way to be canned.

Back on the floor level the cans are getting ready to be filled.

They are filled, sealed, flipped and pushed along their way to be bundled into cases.

They get wrapped and pushed out for stacking on a pallet.

The pallet is then wrapped and pushed into the warehouse waiting for an order to your local grocery store.

Next week I will give you all of the info on the Jambalaya side of things.

Roux, Part 2…A Yummy, Healthy Alternative

cindy — Thu, 09 Jul 2009 19:29:28 +0000

While traditional roux is a staple in our culture, so is the fact that this rich diet has caused many health related problems. Here at Tony Chachere’s, we have developed a healthy and delicious alternative to the oil based roux. Our product is called Instant Roux Mix, which is a dry mix.

The cool thing with our Instant Roux Mix is its versatility. You can actually make a very traditional dark roux without any oil. From that point, you can add it to any recipe just as you would with any roux. It can also be sprinkled straight into any gravy while cooking.

Here is one of my favorite applications for our Instant Roux Mix that yields one of the best pot roast that is oh so fantastic, simple and affordable…

Cindy’s Simple Chuck Roast

Here are our ingredients:

3 simple ingredients

1 large chuck roast

Tony Chachere’s Instant Roux Mix

Tony Chachere’s Creole Seasoning

Rub down the chuck roast with both roux mix and seasoning to make a thick coating.

Give your roast a thick coating

Place the roast in a slow cooker. Cook on low for 8 to 10 hours until roast falls apart.

Place roast in slow cooker

Drain off liquids into a large measuring cup. Place liquid in freezer for about 1 hour and all the fat will come to the top and solidify. Remove the fat layer. Shred roast and return to slow cooker and pour over fat free gravy.

Shred that fork tender roast

Turn slow cooker to warm to heat through. Roast may be served over rice for rice and gravy or on sub rolls for the best roast beef poboys!

Roast shown here piled on a wheat roll with Baby Swiss

Pick up yourself a can of our Instant Roux Mix for yourself to experience its rich goodness and versatility.

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Filling cans

Roux, Part 2…A Yummy, Healthy Alternative