Original Creole Seasoning 
Tony Chachere’s Smoked Brisket
Bring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it…
Get RecipeBe the holiday hero when you make this stuffing with a Creole twist! Cheeseburger Stuffing by George Motz uses ground beef, hamburger buns and cheese combined with the flavors of Tony’s to create a delicious and game-changing holiday dish.
Ingredients
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1 Package of 8 Hamburger Buns or Potato Rolls
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1 Pound 80/20 Ground Beef (Chuck)
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1 Medium White/Sweet Onion, Diced
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2 Large Stalks Celery, Diced
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1 Stick Butter
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2 Cloves Garlic, Pressed
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1 Teaspoon Dried Parsley
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1 Teaspoon Sage
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1 Teaspoon Rosemary
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1 Teaspoon Thyme
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2 Teaspoons Tony’s Original Creole Seasoning (Adjust to Taste)
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1 1/2 Cups Beef Broth
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2 Large Eggs, Beaten
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1/2 Cup Cheddar Cheese, Shredded
- Clear
Directions
- Preheat oven to 300°F.
- Start by cubing the burger buns and placing the cubes on a cookie sheet. Bake the bread cubes until they are stiff, not toasted. Once finished, turn the oven up to 350°F.
- Cook and cop the beef in a large skillet. When the pink has just left, remove the skillet from the heat and drain the beef fat. Put the crumbled beef in bowl and set aside.
- In the same skillet, melt the butter and add the diced celery and onion. Sauté until the onion is translucent, about 5 minutes, and then add the pressed garlic and cook for one minute more. Add the parsley, sage, rosemary, thyme and Tony’s seasoning and stir to incorporate.
- Grease a casserole dish with butter.
- In a large bowl, mix the egg and burger bun cubes together. Immediately add the broth, onion mixture and the cooked ground beef. Stir to incorporate all and dump into the casserole dish. Top with the cheddar cheese.
- Bake uncovered for about 35 minutes or until the top is golden brown.
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from our Cajun Country Cookbook
Tony’s Catfish Fried Rice
Turn a Southern favorite into a flavor-packed meal with this Catfish Fried Rice recipe by @CreoleSeoul!…
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