Creole Style Butter Marinade 
Spice N' Herbs Seasoning 
Tony Chachere’s Smoked Brisket
Bring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it…
Get RecipeFall-off-the-bone smoked and smothered turkey wings, slow-cooked to perfection in a rich, savory butter gravy. Perfectly seasoned with a smoky depth, these tender wings by @southernvibin are comfort food at it’s finest.
Ingredients
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Turkey Wings “1 per person”
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3 bell peppers “any color sliced”
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2 large onions “sliced”
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3 cups of Turkey Stock
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1 bottle of Tony Creole Butter Injectable
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Tony’s Spice & Herb Creole Seasoning
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Garlic Powder
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Sazon
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1 large tin pan
- Clear
Directions
- Start by injecting a full Syringe of your Tonys Creole Butter in between the 2 bones of your turkey wings.
- Once your turkey wings are injected, you’ll season them heavily with your garlic powder, Sazon, and Tony’s Spice & Herbs.
- Throw your wings on your smoker “or in your oven” at 350 degrees for 2 hours or until your turkey wings reach an internal temp of 170 degrees.
- Put your onions & peppers in your large tin pan followed by your Turkey Stock placing your turkey wings on top.
- Cover your pan with tin foil and place back in your smoker “or oven” for 1 hour.
- At this point, your turkey wings will be so tender the meat will fall off the bones. Serve over a bed of mashed potatoes or white rice and enjoy.
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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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