Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeCool and sweet, yet full of heat! The Chachere Daiquiri by Kate Stuart is exactly what you need for those end of summer nights. With watermelon, lime and Tony’s Original Creole Seasoning, this cocktail is sure to satisfy your thirst, with or without the rum!
Ingredients
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1 Whole Watermelon, Cut Into Cubes With Rind Removed
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Juice From 3 Limes
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2 Tablespoons Sugar
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1 Tablespoon Tony’s Original Creole Seasoning
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1/2 Cup Rum (Omit for Non-Alcoholic Option)
- Clear
Directions
- Place half of the cubed watermelon in a resealable plastic bag and freeze for a minimum of 1 hour or up to overnight.
- To make the daiquiri, blend the unfrozen watermelon using a food processor or blender – this may need to be done in batches. Pour puree into a large pitcher. At this point, you can choose to strain the puree, but it isn’t necessary.
- Place the frozen watermelon cubes in the food processor and blend until smooth. Add to the pitcher, followed by lime juice, sugar, Tony’s Original Creole Seasoning, and rum. Stir to incorporate and let sit for 5 minutes. Stir again making sure the sugar is dissolved. Place in refrigerator to chill.
- To serve, pour over ice and garnish the top with a few shakes of Tony’s Original Creole Seasoning. Enjoy!
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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