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 RecipeAll the comfort, none of the wait. Loaded Once and done right. Try this Loaded Once Potato Recipe by @Tashaliana.
Ingredients
-
4 Russet Potatoes
-
Potato Salad Mix:
-
3 tsp Tony Chachere’s Creole Seasoning
-
½ tsp garlic powder
-
½ tsp onion powder
-
½ tsp smoked paprika
-
¼ tsp cayenne pepper
-
1 tsp sugar
-
1 cup mayonnaise
-
2 tbsp yellow mustard
-
3 tbsp sweet relish
-
¼ cup chopped red onion
-
¼ cup chopped celery
- Clear
Directions
- Preheat your oven to 450°F. Scrub and dry the potatoes, pierce each one a few times with a fork, wrap them in foil and place them on the oven rack. Bake for 1 hour or until the skins are crisp and the insides are tender.
- Let the potatoes cool slightly, then slice off the top. Carefully scoop out the insides, leaving a sturdy shell. Place the scooped potato in a bowl.
- In a mixing bowl combine mayo, mustard, relish, red onion, celery, and all seasonings until creamy and well combined. Combine the mix and potatoes. Give a gentle mix and mash the potatoes.
- Spoon the potato salad mixture back into the potato shells. Top each with pulled BBQ chicken and drizzle with your favorite BBQ sauce.
- Serve warm or at room temperature. Optional: garnish with chopped parsley or green onions.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
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!…
Get Recipe