Original Creole Seasoning 
Lil Smokies Burnt Ends
These Lil Smokey Burnt Ends by @FirehouseGrub brings classic Southern flavor to your table. Slow-simmered in…
Get RecipeBring a taste of Louisiana to your table with these rich, creamy, scalloped potatoes by @firehousegrub.
Ingredients
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4 large russet potatoes peeled and thinly sliced
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6 slices of bacon
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1 lb of cheddar cheese grated
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1/3 cup of flour
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3 cups whole milk
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1 large yellow onion thinly sliced
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2 tsp Tony Chachere’s Original Creole Seasoning
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Flour for breading onion
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More Tony Chachere’s Original Creole Seasoning for flour breading
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frying oil for onions
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Parsley to garnish
- Clear
Directions
1. Preheat the skillet to medium heat—dice bacon into small pieces. Cook until crispy. Leave in skillet with grease.
2. Reduce heat to medium-low and whisk in flour. Continuously whisk until flour is browned (2-3 minutes).
3. Return to medium heat and add in milk. Stir to combine with roux. Continue to cook until simmering and liquid has thickened (5-8 minutes).
4. Remove from heat and melt in 1/2 lb of grated cheese (save the other half for topping). Stir in 1
5. Peel and thinly slice potatoes.
6. In a 15×10 (approximately) baking dish, lay down a couple of layers of potatoes. Cover the top with the cheese sauce. Layer potatoes and coat with cheese sauce until they are both gone.
7. Top with remaining cheese. Cover and bake at 375 for 50 minutes. Remove the lid and bake for 15 minutes or until the cheese is browned slightly.
8. While potatoes are baking, thinly slice onion. Combine flour and Tony’s to taste in a mixing bowl. Toss onion slices until they are all coated. Heat skillet and oil to medium-high heat. Fry onion slices until golden brown and crispy. Remove and season with more Tony’s to taste.
9. Once potatoes are done remove from the oven. Season to taste with more Tony’s. Top with fried onions and garnish with parsley. Enjoy!
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from our Cajun Country Cookbook
Fish Fried Chicken Wings
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