[tubepress mode=”playlist” playlistValue=”UUQM24ifcsXEZqQFpEJxPGeQ” thumbHeight=”80″ thumbWidth=”120″ orderBy=”position” embeddedHeight=”340″ embeddedWidth=”550″ autoshowInfo=”false” showRelated=”false”]Tony Chachere’s
History of Tony Chachere’s Creole Foods
In 1980, Tony semi-retired at age 75, leaving the day-to-day operations of Tony Chachere’s® Creole Foods to his son Alex and grandson Don. This enabled Tony to do what he loved best…cook! To expand on the success of Creole Seasoning and the suggestions of customers, Tony created Salt Free, Lite Salt and More Spice versions of Creole Seasoning. He also developed an entire sauce line and two more cookbooks. Creole Seasoning began to expand into Texas and Mississippi, then into many other Southern states, thanks to the loyal fans in Louisiana who were eager to get all their friends and relatives to try it.
Tony Chachere’s® Creole Foods entered the 1990s with fresh excitement as they developed a brand new line of quick fix rice dinner mixes. Their flavors reflect the unique cuisine of South Louisiana: Jambalaya, Gumbo,Dirty Rice, and Red Beans and Rice. These mixes make it easier for anyone to make a South Louisiana style meal in only thirty minutes. Cajun specialties such as the Tur-duc-hen are now popular worldwide.
Today, Tony Chachere’s® Creole Foods is still owned by the Chachere family and still operates out of the Lombard Street facility in Opelousas, though it is now a 40,000 square foot facility with over 75 full-time employees. Tony’s grandson, Don, still spearheads the growing business, which has expanded primarily in supermarket and mass merchandise chains throughout the Southeast. The mail order division, export division and new website help to reach customers throughout the US, Canada and abroad.