Tony Chachere (sa-shur-ee) was a real man, a man who loved life and knew how to cook. The folks in Acadiana referred to him as the "Ole Master" of fine Cajun cuisine. That was almost 100 years ago.
Today, the Tony Chachere's Brand has grown from the simple Creole Seasoning to almost everything you'd like to pour it on or stir it in. Gumbo, Jambalaya, Etoufees, Gravies and Rouxs; stuffed chickens, smoked sausage, boudin and Tur-duc-hens, good flavor spreads fast. And it all began in a little Louisiana town.
You would need a map and maybe a special guide to find the corporate offices of Tony Chachere's, buried in the old neighborhood streets of Opelousas (ah-pel-loo-sas), Louisiana. If you're lucky you'll find a parking space just before the tracks. Walk in the door and you'll find out just what Cajun hospitality is.
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