I'm sort of interested, does anyone else here use, or ever tried, Tony Chachere's? It's a type of seasoning ingredient that you can put on anything (some of my texas friends call it 'louisiana ketchup')
The reason I ask is, I don't think there's a house in Louisiana that doesn't have a giant can of Tony's (even most restaurants have packets right next to the salt and sugar), but even when you travel a few hours west into Texas, knowledge of the product quickly diminishes.
If you haven't, I recommend buying some from a store and putting it on your food. It's great on fries, popcorn, steak, even ramen
p.s. it is pronounce "sa-chur-ees"
The reason I ask is, I don't think there's a house in Louisiana that doesn't have a giant can of Tony's (even most restaurants have packets right next to the salt and sugar), but even when you travel a few hours west into Texas, knowledge of the product quickly diminishes.
If you haven't, I recommend buying some from a store and putting it on your food. It's great on fries, popcorn, steak, even ramen
p.s. it is pronounce "sa-chur-ees"
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