Tony Chachere’s spicing up condiments

Advocate staff photo by TRAVIS SPRADLING - 'Swamp People' television stars Troy Landry, seated left, and son Jacob Landry sign autographs for Elias Pace, 4, and Eugene Pace, 9, of Hammond, and Gabriel Calloway, 10, of Rayville, during an unveiling of new sandwich sauces Monday by Tony Chachere's at the State Capitol.

Tony Chachere’s, of Creole seasoning fame, wants you to clean out your refrigerator.

That’s right. Get rid of the mustard, the ketchup, and yes, even the mayonnaise.

The Louisiana seasoning giant has introduced a new line of sandwich sauces to replace what may be American eaters’ most conventional condiments.

“Just one, that’s all you need,” said Celeste Chachere, marketing and development coordinator for Tony Chachere’s, on Monday as she rushed through the Louisiana State Capitol’s rotunda where the company had set up a display of the new sauces, soon to hit store shelves across the state in the next two weeks.

Tony Chachere’s — along with the help of Troy Landry, one of the state’s newest and most animated icons for his role on “Swamp People” — announced the new line of four sandwich sauces from the steps of the Capitol.

“Just like our old laws, you can throw them away,” Landry told the small crowd gathered on the sweltering steps Monday afternoon. “Your old mayo, mustard and ketchup, throw that in the garbage.”

The new line of sauces is mayonnaise-based. Each sauce has a special blend of spices, lending to their names: Creole, Bar-B-Que, Zesty and Spicy-Sweet. They are “very versatile,” Chachere said, and can be used as spreads, dips, mixed into salads and other culinary creations. The sauces began as an idea several years ago, and have been in development for about a year, Chachere said.

“This a product you can use every day: in your home, packing it in lunch boxes, tailgating, barbecues in the backyard,” she added.

“This is a product that’s meant to be quick and easy and elevate a meal from ordinary to extraordinary,” Chachere said.

The sauces add to a growing list of products made by Tony Chachere’s, a third-generation Louisiana company, and serve as another part of the rich culinary culture, which may be one of the state’s largest exports.

“People all over the world, they want Cajun food and Cajun spices,” Landry remarked, in a Cajun accent thick as dark roux. “If you got the word Cajun hooked to it, or Louisiana hooked to it, they want it.”

Tony Chachere’s, of Opelousas, sells some 65 products around the world.