Dirty Rice

1 lb. chicken giblets

1 lb. ground beef

1 c  onions, chopped

1/2 c bell peppers, chopped

1/2 c celery with leaves, chopped

1/4 parsley, chopped

Juice of 2 crushed garlic cloves

Tony’s Creole Seasoning

1/4 green onions, chopped

pinch of thyme and basil

2 c rice

In a pot, boil giblets in salt water until tender; reserve liquid. In a Dutch oven, saute meats until brown; drain off excess fat, add remaining ingredients and continue to cook a few minutes. In a separate pot, cook rice in 4 cups of giblet liquid for 18m. Drain rice and mix thoroughly into the meat mixture. Spoon into a greased casserole and bake at 300 degrees for 20 – 30 min. Yields 10 servings. 

Cauliflower Au Gratin

1 head cauliflower

2 tbl. butter

3 tbl. all-purpose flour

milk

cooking spray

1 c shredded cheddar cheese

Tony’s Creole Seasoning

Break cauliflower into small flowerettes; discard stems. In a large pot, steam slightly salted flowerettes in a steam basket over boiling water. Boil until tender (do not over cook)), drain. In a saucepan blend flour and butter. Add milk slowly, stirring constantly over low heat, until the sauce is the consistency you desire. Place the cauliflower in a square baking dish coated with cooking spray; add cheese and cream sauce seasoned with Original Creole. Sprinkle more cheese over the top of the sauce. Bake at 350 until bubbly. Yields 6 servings.

Molasses Cookies

3/4 c margarine, softened

1 c sugar

1/4 c molasses

1 egg

2 c all-purpose flower

2 tea. baking soda

1/2 tea. salt

1/2 tea. ginger

1/2 tea. cinnamon

1/2 tea. ground cloves

In a large bowl, cream together margarine, sugar, and egg. In a separate bowl, sift together flour, soda, and salt. Add to liquid mixture and blend well. Add spices. Roll into balls, then roll balls in additional sugar. Place balls on sheet and press to flatten with a fork, making one horizontal and vertical press. Bake at 350 for 10 – 12 min. Yields 30 cookies.

Happy Thanksgiving, Spice Nation!

YUUMMMMMYYYY!!!!

Each November, the Thursday before Thanksgiving, is the Tony Chachere’s Thanksgiving feast. All are invited, employees and Chachere family alike. This year was no different. We all got to enjoy the great tastes of ham, fried turkey, roast, cornbread dressing, greenbean casserole (thanks Cindy!) and the list goes on and on, but before we dive into the feast, the awards are presented.

A peek at our awards

There are awards for everything from Department of the Year to Most Dependable.  We are all anxious to see who gets which award and always happy for all of the award winners.  I have to say, it is really great to work for a company who will take the time to show it’s employees how much they are appreciated!

Here are a few of our pictures, to see all of the pictures click here.

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The Spread

Todd digging into the petit pois