Posts Tagged ‘potato’

From Our Family to Yours, Happy Independence Day!!!

Thursday, July 1st, 2010

When our forefathers signed the Declaration of Independence on July 4th, 1776, I don’t think they could have ever imagined what it would be today. I don’t think they would be upset. I think they would enjoy the fact that their hard work and strong will has given us a country that we can be proud of and celebrate. Here at Tony Chachere’s we celebrate just like any American family around the country – we barbecue!

Norm and Lyman were here before 6 this morning to fire up the pit.

By the time most of us got to work at 8 am, we were greeted with the wonderful smell of chicken on the grill. (I bet you wish you had a scratch and sniff monitor right about now!)

At 11:00 everything was ready and we started fixing our plates. We have all of the good stuff: barbecued chicken and sausage, creole mashed potatoes (recipe below), baked beans, salad, and garlic bread.

And the day wouldn’t be complete without some ice cream!

Now for Creole Mashed Potatoes seasoned with Tony Chachere’s Original Creole Seasoning.

This is a very simple and tasty recipe that will wow your family. You can make as much or as little as you need and add all of the extras to taste.

Start by making your preferred brand of instant mashed potatoes as directed on the box, just omit the salt. Now add as much or as little as you would like of the following:

I hope you all have a very safe and happy Independence Day and just want to close with a few words from the great men who fought so hard to make this a free country:

“We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.” — The Declaration of Independence

Samantha

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Posted in Holidays, Quick and Easy Recipes, Tony Chachere | No Comments »

A New Twist on your Etouffee

Wednesday, March 24th, 2010

Lent is quickly winding to an end, but I am just in time to give you a new spin on traditional etouffee.  Historically, this Cajun recipe is served over rice.  Today, I am going to first show you how easy our Etouffee base mix is to use.  Next, I’ll incorporate it with baked potatoes for the best twice baked potatoes. You can easily serve these as a main dish or portion smaller as a side.

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:

These ingredients will start off your stuffing!

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.

Adding the potato pulp into your etouffee

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.

All stuffed and ready for the oven!

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!

Comfort food at its best!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Posted in Dinner Mixes, Lenten Recipes, Quick and Easy Recipes, Tony Chachere's Shrimp Bags | No Comments »

Hi Hunters! Need an easy idea for all that sausage?

Wednesday, December 16th, 2009

It has been very well documented on my blog, the love I have for my camp in the Atchafalaya Basin.  It is an abundant area for all things great in Louisiana!  While I have shown, my husband is an ace in the fishing department, he is not a hunter.  However, do not cry for me as my neighbors Lenit and Greg are advit hunters.  We have a deal, I keep them well stocked on Tony’s Chachere’s and they keep my freezer packed with deer meat!  A few batches of homemade cookies and cakes do not hurt my cause either!

This past week, my husband did a favor for a board member at the company.  The next day, James showed up with 3 packs of deer sausage to thank him.  You see, this is just the way we do things in southern Louisiana.  Food is always an extension of your love and appreciation for those in your life.  We don’t just eat to live, we live to eat.

As my husband, Todd and I were having coffee this morning, I told him I would fix him a potato stew with the deer sausage.  He said, “Now there is a blog.”  So, here we are.  I know, I can hear you already, “I don’t have deer sausage!”  Come on, you can substitute Italian hot sausage, pork sausage, etc.  If you like it, use it!….Just cook this hearty meal.

Here are your ingredients for this stew:

Very few ingredients are needed to create this stew

Very few ingredients are needed to create this stew

2 tablespoons canola oil

1 1/2 lbs. fresh deer sausage

2 tablespoons olive oil

1 large onion, chopped

1 bell pepper, chopped

1 stalk celery, chopped

4 cloves garlic, minced

3 lbs. red potatoes, peeled and cut into chunks

1 1/2 quarts chicken broth or stock

Tony Chachere’s Creole Seasoning to taste

In a large Dutch oven heat oil and brown off deer sausage.  Remove from pot.  Add olive oil and bring up to temperature.  Add vegetables and cook until onions begin to brown.  Add remaining ingredients.  Chop sausage into chunks and add to the pot.  Bring to a low simmer.  Cook uncovered for about 30 minutes or until liquid is absorbed and potatoes are tender.  Add additional stock if necessary to cook pototoes.  I like to garnish with fresh parsley or green onions.

Take a look at the pot, when all ingredients are added:

All ingredients are in and ready to simmer away!

All ingredients are in and ready to simmer away!

The finished product is comforting and hearty.  This is a great dish to make at the campground or any day of the week!

All served up and ready to eat up!

All served up and ready to eat up!

I hope you enjoyed this blog and recipe and are inspired to create your own version.  Let me remind you, recipes should merely (unless baking) be a guideline to your own taste buds!  Make my recipe your own… and if you do, please let me know!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Posted in Quick and Easy Recipes, Sausage, Seasonings | 1 Comment »