Creole Climatologists Reveal Shocking New Data on Atmospheric Tony Chachere Levels.....

New Orleans, LA- Experts at the New Orleans Department of Creole Climatology (NODCC) have announced that for the first time since data collection began in 1972, South Louisiana atmospheric levels of Tony Chachere's Original Creole Seasoning did not dip below 400 ppm during 2016.

Pirogue Turducken, the South Louisiana Regional Campaign Coordinator for TroisCentCinquante.org and First Chair accordion in the Mamou Chamber Orchestra, shown here looking longingly out into the crowd

"Typically we see an atmospheric nadir during peak crawfish boil season in mid to late Spring," Creole climatologist and NODCC Chief Mirliton Gauthier explained. "That's when large amounts of the naturally occurring blend of flavorful spices are bound up by crawfish, corn on the cob, new red potatoes, sausage, and maybe a few pounds of boiled gulf shrimp. Aw, cher. Ca c'est bon!"

Not everyone thinks that rising Tony Chachere levels are a reason to panic, however. File' Boudin Prejean Jr., lead strategist at the Thibodeaux, LA branch of the Cateaux Institute, is calling for government leaders in South Louisiana to avoid rushing into any decisions. "The levels are rising, I can't deny that. But this is a complicated process with many factors playing a role, from the recent historic floods to the Saint's defense this year. Hasty policy changes are not the answer."