No Salt Seasoning 
More Spice Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachereās Original Creole…
Get RecipeThink you can handle the heat š„ Get your hands on these tantalizingly delicious Cajun Bacon JalapeƱo Poppers by @tfti.bbq These are spicy, juicy and loaded with flavor – one bite into these and you won’t be able to resist them!
Ingredients
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A dozen or so shrimp
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2 andouille sausage links
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Tony Chachere’s More Spice Creole Seasoning
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Tony Chachere’s No Salt Seasoning Blend
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2 blocks of cream cheese
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1 cup shredded Mexican cheese
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around 2 dozen jalapeƱos
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1 pack bacon
- Clear
Directions
- Oil up shrimp and then season heavily with Tony’s More Spice Seasoning.
- Add shrimp to skewers, then smoke on a grill at 350Ā°F for about 15-20 min alongside the sausage, which should cook for about 30-45 min.
- Slice jalapeƱos in half and remove insides but save the seeds to add later.
- Once shrimp is cooked, mince them.
- Once the sausage links are cooked, let them cool, remove the casings and mince them,
- In a mixing bowl, add cream cheese, shrimp, sausage, shredded cheese, around 2-3 tbsp of Tony’s No Salt Seasoning and the jalapeƱo seeds – as many as you’d like depending on your spice preference. Mix together.
- Fill each side of the jalapeƱos, then either wrap each half with bacon or put jalapeƱos back together and then wrap with bacon.
- Season with more Tony’s More Spice Seasoning then smoke at 350Ā°F for 45 min to and hour. Once the bacon is fully cooked, they are ready.
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from our Cajun Country Cookbook
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