Food & Drink

What will this seasoning company think up next?

Tony Chachere’s seasoning is frequently used in a variety of recipes, including gumbo.
Tony Chachere’s seasoning is frequently used in a variety of recipes, including gumbo. Bigstock

Tony Chachere is a big tease.

Tony Chachere’s, based in Opelousas, Louisiana, is famous for its Creole seasoning, injectable and pourable marinades, and dinner mixes. This week, the company’s Facebook page is telling its fans that “A new Tony’s product is arriving next week, but we aren’t ready to spill the beans just yet.”

What could it be? Where else could this spicy company go? In addition to the above, they already offer sandwich sauces, fish fry mixes, roux and gravy mixes, and bloody Mary mix.

They’re not going to tell us. At least not until Monday, Feb. 5. In the meantime, the company is inviting comments on what the public thinks the new product is.

Yes, Tony Chachere was a real person. He was born in Opelousas in 1905. His first career was as a registered pharmacist, then, at age 50, he became a salesman for Equitable Life Insurance Society. At age 65, he retired for a second time. That didn’t last long. He was hunting and fishing, like many retirees, but his big dream was to write a cookbook featuring his native cuisine. Long recognized for his culinary skills, he wanted to share the good eats of South Louisiana with the rest of the world. Two years after that second retirement, he started Tony Chachere’s Creole Foods. That same year, he published his “Cajun Country Cookbook.”

In 1995, he was the first inductee into the Louisiana Chefs Hall of Fame. He died a week later, just short of his 90th birthday. The company is still owned by the Chachere family. And if you look at their web site, you’ll see pictures of Tony Chachere. He looks just like the caricature of him on every company product.

Tammy Smith: 228-896-2130, @Simmiefran1