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Why hasn’t Tony Chachere’s ever had a presence in the crawfish boil seasoning game?
Posted on 3/27/21 at 9:13 am
Posted on 3/27/21 at 9:13 am
It seems like most other major Louisiana seasoning brands have their own crawfish boil seasoning. Why not Tony’s. Anyone know a backstory here?
6
Posted on 3/27/21 at 9:25 am to SUB
Posted on 3/27/21 at 9:30 am to GynoSandberg
I’m not saying they’ve never had a boil seasoning. But I’ve never met anyone who has used a boil seasoning by Tony’s and it’s never been mentioned here as far as I’m aware.
Posted on 3/27/21 at 9:59 am to SUB
I don’t know at all but would guess just from the normal flow of things, they got so huge on their primary general purpose seasoning products and got complacent and behind in the boil game.
Posted on 3/27/21 at 10:04 am to SUB
In the Tony Chachere’s Cajun Country Cookbook he states he likes to steam his seafood because it uses less seasoning and takes less time. He says to use a styrofoam chest and layer the seafood with Tony Chachere’s seasoning or crab boil.
So maybe that adds to why. Most people I know stay with what has worked for years and they just stick with it.
LINK
So maybe that adds to why. Most people I know stay with what has worked for years and they just stick with it.
LINK
This post was edited on 3/27/21 at 10:12 am
Posted on 3/27/21 at 10:05 am to SUB
quote:
I’m not saying they’ve never had a boil seasoning.
That’s exactly what you said
This post was edited on 3/27/21 at 10:06 am
Posted on 3/27/21 at 10:05 am to SUB
A Company I worked for a long time ago did almost all of the crab boil bag blends sold. They likely still do. We developed the blends for many of the products on the market.
We worked with Tony's several times, for several different products, but could never come to an acceptable financial agreement with them back then. Someone will quickly tell me if I am wrong, but I suspect that is still the reason.
We worked with Tony's several times, for several different products, but could never come to an acceptable financial agreement with them back then. Someone will quickly tell me if I am wrong, but I suspect that is still the reason.
Posted on 3/27/21 at 10:26 am to SUB
We always dust ours with a heaping helping of tonys!
Posted on 3/27/21 at 10:41 am to Tiger Ryno
quote:
We always dust ours with a heaping helping of tonys!
Bat signal is up
This post was edited on 3/27/21 at 10:42 am
Posted on 3/27/21 at 11:27 am to Tiger Ryno
quote:
We always dust ours with a heaping helping of tonys!
But why? Just so the seasoning gets on your hands? You don’t eat the shells, so why are you seasoning them? What’s the reason?
Posted on 3/27/21 at 12:07 pm to SixthAndBarone
quote:
But why? Just so the seasoning gets on your hands? You don’t eat the shells, so why are you seasoning them? What’s the reason?
They go by the it contaminates their hands and thus other things and they lick their fingers and such theory.
Posted on 3/27/21 at 12:12 pm to SUB
Sort of off topic but what seasonings do y’all use? I’ve used swamp dust past couple boils but looking for a little more spice.
Posted on 3/27/21 at 12:22 pm to Uncle JackD
Whole jar of proboil plus little bottle of the liquid stuff
Then add another bottle of liquid stuff per additional sack
Then add another bottle of liquid stuff per additional sack
Posted on 3/27/21 at 12:29 pm to MeridianDog
quote:
We worked with Tony's several times, for several different products, but could never come to an acceptable financial agreement with them back then. Someone will quickly tell me if I am wrong, but I suspect that is still the reason.
Tony’s has full-time chemists, nutritionists, chefs, and R&D people on staff to develop their new food items and seasonings. Their production facility on I-49 (former Home Depot building) does all their blending and packaging. No more middle man as it’s all done in house.
IMO, the Chachere’s are more focused on growing the “Tony’s” brand with boxed meals and frozen dinner items. Crawfish boil seasoning is regional and would be less than 1% of their sales.
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