Tony Chachere's Famous Creole Cuisine

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  Pan Seared Redfish Topped with Louisiana Crawfish Vinaigrette
   
   Ingredients: 
  4 5oz Redfish filets- scaled-skin on *or substitute your favorite fish* 
  2 Tbl Olive Oil
  2 Tbl Tony Chachere's Spice N' Herbs Seasoning
  Local mixed greens (for garnish)
  
  Directions: 
  Drizzle the 2 tablespoons of olive oil into a large skillet on high heat. Once pan is hot, place in the seasoned redfish and reduce heat to medium/high…Allow fish to caramelize (about 2 minutes), then flip the fish and repeat the process. Place in oven and roast for 8 minutes. Remove fish from oven, and reserve for plating. 
  
  Warm Crawfish Vinaigrette
  1 Tsp Butter
  1/2 lb Louisiana Crawfish Tails
  1/2 Tsp Tony Chachere's More Spice Seasoning
  1 Tbl Creole Mustard
  2 oz Rice Wine Vinegar
  4 oz Olive Oil
  
  Directions:
  Place the Sauté pan with butter on the stove over high heat. Add crawfish tails and toss occasionally until heated evenly throughout. Season with Tony Chachere’s, remove from heat, and add the Creole mustard and rice wine vinegar, then slowly add the olive oil to create an emulsion. Reserve for plating.
   
   (Estimated 25 minutes, Yields 4 servings)
   

Tony Chachere,
also know as
"The Ole Master",
was a fascinating
character admired by everyone who knew him. His creation of Tony Chachere's Original Creole Seasoning embodied the essence of Cajun/Creole cooking and inspired Cooks and Chefs everywhere. Read about Tony Chachere, his life and love of food and creole culture.