Louisiana Creole cuisine

Arthur Treacher’s to Feature Favorites from Cajun QSR Off the Hook

Retrieved on: 
Monday, July 19, 2021
Women, Restaurant, Bar, Teens, MEN, Family, Food, Beverage, Consumer, Retail, Food and drink, Louisiana cuisine, American cuisine, Cuisine, Cuisine of New Orleans, Cajun cuisine, Arthur Treacher's, Gumbo, Crayfish as food, Louisiana Creole cuisine, Nathan’s Famous, Off the Hook, NATHAN’S FAMOUS, OFF THE HOOK

View the full release here: https://www.businesswire.com/news/home/20210719005136/en/

Key Points: 
  • View the full release here: https://www.businesswire.com/news/home/20210719005136/en/
    Off the Hook Seafood Gumbo at Arthur Treacher's (Photo: Business Wire)
    This announcement comes at a time of rapid expansion for both brands.
  • Off the Hook is thrilled to work with brands such as Nathans Famous and Arthur Treachers.
  • Off the Hook is known for its homemade, authentic Cajun recipes featuring fresh ingredients and locally sourced Gulf seafood.
  • Arthur Treachers will feature two signature Off the Hook recipes, Seafood Gumbo and Crawfish Etoufee, to complement its Fish n Chips, Boom Boom Shrimp, and other fish and chicken offerings.

Creole Seasoned Steak & Zesty Dressing … It's Not Your Typical Spring Salad

Retrieved on: 
Thursday, April 8, 2021
Cajun people, Tony Chachere, Salad, Louisiana Creole cuisine, Opelousas, Louisiana, LOUISIANA, Food and drink, United States

OPELOUSAS, La., April 8, 2021 /PRNewswire/ -- Fire up the grill and grab the salad dressing!

Key Points: 
  • OPELOUSAS, La., April 8, 2021 /PRNewswire/ -- Fire up the grill and grab the salad dressing!
  • A bold blend of garlic, brown sugar, soy, citrus and Creole seasoning give this Zesty Grilled Steak Salad a boost of flavor.
  • The Beach House Kitchen doesn't mess around when it comes to salads, and thanks to Tony Chachere's Steakhouse Marinade and Creole-Style Italian Salad Dressing, this sweet and savory salad is guaranteed to please everyone at the table.
  • Tony Chachere'sFamous Creole Cuisinewas founded in 1972 by Tony Chachere, the "Ole Master" of Creole cooking, and continues to be family owned-and-operated in Opelousas, Louisiana.

The Classic Tomato Soup Gets an Upgrade

Retrieved on: 
Thursday, February 11, 2021
Cuisine, Soup, World cuisine, Food and drink, American cuisine, Louisiana cuisine, Cuisine of New Orleans, Louisiana Creole cuisine

Add the onion and cook until softened and translucent, about 3 minutes.

Key Points: 
  • Add the onion and cook until softened and translucent, about 3 minutes.
  • Add the chicken stock, tomatoes, sugar and Tony's Original Creole Seasoning to the pot and bring to a boil.
  • Use an immersion blender to pure the soup.
  • Tony Chachere'shas been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast.

A Quick & Simple Casserole Guaranteed to Tempt Your Taste Buds

Retrieved on: 
Tuesday, September 8, 2020
Food and drink, Cuisine, Chicken soup, Soups, Traditional medicine, Foods, Louisiana Creole cuisine, Fried chicken

In a large bowl, whisk the cream of chicken soup and the hot water together until combined.

Key Points: 
  • In a large bowl, whisk the cream of chicken soup and the hot water together until combined.
  • Add in the Tony's Creole Roasted Chicken Dinner Mix and mix well.
  • Add the corn, chicken, butter and Tony's Original Creole Seasoning and mix to combine.
  • Tony Chachere'shas been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast.

"Sloppy" Goodness with a Creole Twist Makes This Family-Favorite One of Your Best Meals

Retrieved on: 
Wednesday, May 13, 2020
Food and drink, Foods, Condiments, Articles, Spices, Cajun people, Tony Chachere, Sauces, Louisiana Creole cuisine, Seasoning, Opelousas, Louisiana, Mustard

Over medium-low heat, add garlic powder, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, Tony's Original Creole Seasoning and drained tomatoes.

Key Points: 
  • Over medium-low heat, add garlic powder, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, Tony's Original Creole Seasoning and drained tomatoes.
  • Tony Chachere'sFamous Creole Cuisinewas founded in 1972 by Tony Chachere, the "Ole Master" of Creole cooking, and continues to be family owned-and-operated in Opelousas, Louisiana.
  • Tony Chachere'shas been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast.
  • While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades, dinner mixes, salad dressings and seasonings are a must-have for your everyday feasts.

National Restaurant Association and National Restaurant Association Educational Foundation Name 2020 Boards

Retrieved on: 
Thursday, January 30, 2020
French Quarter, Galatoire's, Louisiana Creole cuisine, National Restaurant Association, American culture, Food and drink

WASHINGTON, Jan. 30, 2020 /PRNewswire/ -- The National Restaurant Association and the National Restaurant Association Educational Foundation today announced their 2020 board officers and directors.

Key Points: 
  • WASHINGTON, Jan. 30, 2020 /PRNewswire/ -- The National Restaurant Association and the National Restaurant Association Educational Foundation today announced their 2020 board officers and directors.
  • Melvin Rodrigue, president and CEO of Galatoire's Restaurants, will serve as chair of the National Restaurant Association Board of Directors, and Stan Harris, president and CEO of the Louisiana Restaurant Association, will serve as chair of the National Restaurant Association Educational Foundation Board of Trustees.
  • The following is the list of 2020 board officers for the National Restaurant Association and the Educational Foundation:
    Chair:Melvin Rodrigue is president and CEO of Galatoire's Restaurants in New Orleans.
  • As the philanthropic foundation of the National Restaurant Association, the National Restaurant Association Educational Foundation's mission of service to the public is dedicated to enhancing the industry's training and education, career development and community engagement efforts.

Get to Grilling for the Last Days of Summer

Retrieved on: 
Thursday, September 12, 2019
Cajun people, Tony Chachere, Louisiana Creole cuisine, Salad, American culture, Australian cuisine, Cooking, Food and drink, Cajun cuisine

In a bowl, whisk together olive oil and Tony Chachere's Original Creole Seasoning.

Key Points: 
  • In a bowl, whisk together olive oil and Tony Chachere's Original Creole Seasoning.
  • Remove chicken and thread 4-5 pieces of chicken onto each skewer.
  • To make the salad, add remaining ingredients into a bowl and toss with olive oil and champagne vinegar.
  • Tony Chachere's Famous Creole Cuisinewas founded in 1972 by Tony Chachere, the "Ole Master" of Creole cooking.

Ardent Mills to Highlight New Grain Innovations at IFT19 Food Expo in New Orleans

Retrieved on: 
Monday, June 3, 2019
Food and drink, Foods, Cajun cuisine, Jambalaya, Flour, Crawfish pie, Boudin, Grain, Chickpea, Whole grain, Gumbo, Louisiana Creole cuisine

Ardent Mills has a deep history of cultivating lasting relationships with farmers, university research teams, customers and partners to identify, source, grow and pioneer leading-edge ingredients.

Key Points: 
  • Ardent Mills has a deep history of cultivating lasting relationships with farmers, university research teams, customers and partners to identify, source, grow and pioneer leading-edge ingredients.
  • Chickpea flour: Ardent Mills and The Annex are bringing its capabilities and expertise in R&D, operations, food safety and insights to chickpea flour, feeding demand for this versatile, protein-rich alternative flour.
  • The Cajun tastes on the menu will include Shrimp & Colorado Quinoa Grits, IQF Mixed Grain Jambalaya, Whole Wheat Crawfish Pies, Ancient Grain Boudin, Ancient Grain Gumbo and much more.
  • The Annex by Ardent Mills, a new business unit, is cultivating the future of specialty grains and plant-based ingredients.

36th Annual Mudbug Madness Festival to be Held in Downtown Shreveport, May 24-26

Retrieved on: 
Friday, April 5, 2019
Food and drink, Foods, American cuisine, Cajun cuisine, Louisiana cuisine, Cuisine of New Orleans, Cuisine of the Southern United States, Louisiana Creole cuisine, Jambalaya, Crayfish as food, Boudin, Shreveport, Louisiana

SHREVEPORT, La., April 4, 2019 /PRNewswire-PRWeb/ --Organizers of the 36th annual Mudbug Madness Festival have announced details of the event, which will take place, May 24-26, 2019, in downtown Shreveport, Louisiana.

Key Points: 
  • SHREVEPORT, La., April 4, 2019 /PRNewswire-PRWeb/ --Organizers of the 36th annual Mudbug Madness Festival have announced details of the event, which will take place, May 24-26, 2019, in downtown Shreveport, Louisiana.
  • Mudbug Madness Festival, sponsored by CenterPoint Energy, features two stages of live music, arts and crafts vendors, and food vendors selling popular Louisiana favorites like boiled crawfish, gumbo, jambalaya, boudin, and more.
  • In addition to hot, boiled crawfish, non-stop live music and vendors selling authentic Cajun and Creole cuisine, the 36th annual Mudbug Madness Festival will feature crawfish eating and calling contests for all ages.
  • The Sportspectrum Mudbug Madness 5K will be held at 6:45 p.m. on Friday, May 24.

Perfect Pairing of Creole Flavor and Lobster

Retrieved on: 
Thursday, April 4, 2019
American television series, Cajun people, Tony Chachere, Louisiana Creole cuisine, Television series, American television shows, Cooking, Food Paradise

Once boiling, add lobster tails to the basket.

Key Points: 
  • Once boiling, add lobster tails to the basket.
  • In a large bowl, combine Tony Chachere's Crispy Creole Hush Puppy Mix, milk and egg.
  • Gently fold in cooled lobster meat, red pepper, green onions, lemon zest and Gruyere cheese.
  • Tony Chachere'sFamous Creole Cuisinewas founded in 1972 by Tony Chachere, the "Ole Master" of Creole cooking.