Original Creole Seasoning 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeAll the comfort, none of the wait. Loaded Once and done right. Try this Loaded Once Potato Recipe by @Tashaliana.
Ingredients
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4 Russet Potatoes
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Potato Salad Mix:
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3 tsp Tony Chachere’s Creole Seasoning
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp smoked paprika
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¼ tsp cayenne pepper
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1 tsp sugar
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1 cup mayonnaise
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2 tbsp yellow mustard
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3 tbsp sweet relish
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¼ cup chopped red onion
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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.
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from our Cajun Country Cookbook
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