Spice N' Herbs Seasoning 
Street Corn Deviled Eggs
Bring bold flavor to your table with these Street Corn Deviled Eggs by @GrillNation. Creamy yolks…
Get RecipeTry out this delicious take on a classic pasta dish by @flychefaldenb for a flavor-packed meal to please the whole family! This recipe really brings together a dinner-time icon with creole flavors that will leave your palette and soul satisfied!
Ingredients
-
1 lb salmon (cut in 1 inch chunks)
-
2 tbs avocado oil (divided)
-
1 1⁄2 tsp Tony Chachere’s Blackened Season + more to taste
-
1 shallot (diced)
-
4 garlic cloves (minced)
-
2 tbs parsley (chopped)
-
1⁄4 cups white wine
-
Juice of half a lemon
-
1 1⁄2 cups heavy cream
-
1-2 cups spinach
-
3⁄4 cup parmesan (freshly grated)
-
8 oz pappardelle pasta (boiled)
-
1⁄3 reserved pasta water
- Clear
Directions
- Add 1 tbsp of avocado oil to the salmon chunks and season with 1 1⁄2 tsp of Tony Chachere’s Blackened Seasoning.
- In a large pan over medium-high heat, add the salmon and cook until it reaches your desired wellness and remove from the pan.
- In the same pan with the drippings, add in the shallots. Saute for about 3-5 minutes or until translucent.
- Add in garlic and sauté for an additional minute.
- Pour in white wine and lemon juice and let simmer until almost all the way evaporated.
- Pour in heavy cream along with the reserved pasta water and simmer for about 5 minutes then add in spinach and cook until wilted.
- Turn off the heat and add in 3⁄4 c of parmesan. Stir until the cheese is melted.
- Add in your noodles and mix until well-coated.
- Season to taste with more Blackened Seasoning, garnish with more parmesan and parsley.
- Add the salmon back to the pan and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Fried Garlic Butter Wings
Crispy, juicy, and full of bold flavor, these Fried Garlic Butter Wings by @CreoleSeoul are a…
Get Recipe