TONY CHACHERE'S FROM THE KITCHENS OF SOUTH LOUISIANA

food seasonings, namely, crab boil; crab, shrimp and crawfish boil; file used as a seasoning for gumbo; blackened red fish seasoning ; granulated garlic; red pepper; black pepper; parsley flakes; and chopped onion used as a seasoning; creole sauces, namely, seafood sauces, steak sauces, barbecue sauce, hot sauce, and etouffe sauce; seasoned coating mix for poultry; instant roux and gravy mixes