Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeThis soup will warm you up even on the coldest of days. Baked Potato Soup is great as a side dish or an appetizer and is sure to please with its Tony’s flavors.
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Ingredients
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4 Pound Potatoes
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4 Tablespoons Margarine
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2/3 Cup Flour
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6 Cups Milk
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3 Tablespoons Tony’s Original Creole Seasoning
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4 Cups Green Onions
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12 Slices of Bacon
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1 Cup Cheddar Cheese
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8 Ounces Sour Cream
- Clear
Directions
- Wash potatoes and prick several times with a fork, bake at 400°F for 1 hour or until cooked. Let cool.
- Cut potatoes in half lengthwise, scoop out pulp and set aside in a bowl. Discard skins.
- Melt margarine in a heavy saucepan over low heat. Add flour and stir until smooth. Cook for 1 minute, stirring constantly.
- Gradually add milk and cook over medium heat, stirring constantly until mixture is thickened and bubbly.
- Add potato pulp, Tony’s Original Creole Seasoning, 2 tablespoons green onions, 1 cup of bacon, and 1 cup of cheese. Cook until thoroughly heated.
- Stir in sour cream. Add extra milk, if necessary, for desired consistency. Serve.
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from our Cajun Country Cookbook
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