Pepper Sauce 
Ultimate Steakhouse Salad
It’s steakhouse meets spice and it’s anything but light fare. This Ultimte Steakhouse Salad by @MyDiaryOfUs…
Get Recipe#passagoodtime at your next tailgate with these Buffalo Chicken Shotgun Shells by @firehousegrub featuring Tony’s Pepper Sauce and Tony Chachere’s Creole-Style Ranch Dressing. Stuffed Manicotti shells wrapped in bacon and grilled to perfection.
Ingredients
-
2/3 cup Tony Chachere’s Hot Pepper Sauce
-
1 stick of butter
-
1 tsp Worcestershire sauce
-
1 tbs white vinegar
-
1 tsp garlic powder
-
1/2 lb shredded chicken
-
1/2 block cream cheese
-
thin cut bacon
-
manicotti shells
-
Tony Chachere’s Creole-Style Ranch Dressing (for dipping)
-
Green onions for topping
- Clear
Directions
- Combine hot pepper sauce, butter, Worcestershire sauce, white vinegar, and garlic powder in a skillet over medium heat. Stir to combine. Bring to a simmer and remove from heat.
- Combine shredded chicken with cream cheese and about 3/4 of the buffalo sauce (reserve some to brush the shotgun shells at the end). Stir to combine.
- Stuff the manicotti shells with buffalo chicken mixture.
- Wrap each shell with one slice of bacon.
- Grill or bake the shells at 300 until bacon is cooked thoroughly.
- Brush each shell with remaining sauce and cook 5 minutes longer.
- Top with diced green onions and dip in ranch! Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Grilled Seafood Boil Skewers with Garlic King Crab Butter
These grilled seafood skewers by @Grillnation bring all the flavor of a backyard boil—with garlic king…
Get Recipe