Nomenclature aside, barbecue shrimp are truly delicious. They’re bathed in a buttery, heavily spiced sauce that’s perfect for mopping up with crusty French bread. And, since shrimp cook so quickly, it ...

Ree's Garlic Shrimp recipe showcases spicy Creole seasoning, zippy lemon zest, bright parsley, and lots of garlic, lending ...

The key to a successful seafood boil lies in combining the perfect blend of ingredients, patience, and camaraderie. In the ...

Just because seafood can be pricey doesn't mean you have to give up Cajun-style boils altogether. With an easy swap, you can ...

Creole cuisine is a mash-up of cooking methods from French, West African, Portuguese, Italian, and Spanish food cultures, and Creole seasoning captures this in a shaker.

The seasoning's history Chachere, known as the 'Ole Master' of Creole cooking around Acadiana, created the Creole seasoning after he retired at the age of 65.

Long before his namesake seasoning blend became a Louisiana pantry staple, Tony Chachere was known as the "Ole Master" of Creole cooking. "Tonight, I'm gonna make 'em cry,” he would often say ...

Seafood Fry: Mix 3 tablespoons Creole seasoning with 1 cup masa (corn) flour, 1 cup all-purpose flour and 1 tablespoon kosher salt. The addition of 1/2 cup cornstarch will make the fry extra-crispy.

After 15 minutes of cooking, add shrimp (lightly seasoned with Creole Seasoning) and gently fold into rice. Replace cover and cook additional 5 minutes. Do not overcook!

Tony Chachere’s Famous Creole Cuisine is celebrating its golden anniversary, marking 50 years since the launch of one of Louisiana’s most recognizable food brands. Based in Opelousas, Tony Chachere’s ...