Pepper Sauce 
More Spice Seasoning 
30-Minute Chicken Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeTurn up the heat this football season with our Sizzlin’ Buffalo Chicken Dip by @Grillnation. Packed with authentic Louisiana flavor and powered by the ultimate trio of Tony’s. Game day just got an upgrade!
Ingredients
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2 large chicken breasts (about 1 lb)
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½ cup Tony’s Chicken Marinade
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1 Tbsp Tony’s More Spice Seasoning
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8 oz cream cheese, softened
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½ cup ranch dressing
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½ cup Tony’s Pepper Sauce (adjust for heat preference)
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1 ½ cups shredded cheddar cheese (divided)
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½ cup mozzarella cheese
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½ tsp garlic powder
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½ tsp onion powder
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2 green onions, sliced (for garnish)
- Clear
Directions
- Marinate the ChickenPlace chicken breasts in a zip-top bag with ½ cup Tony’s Chicken Marinade. Refrigerate for 30 minutes to infuse flavor.
- Cook the ChickenGrill, bake, or pan-sear chicken until internal temp reaches 165°F (about 18–20 minutes).
- Shred and SeasonShred chicken with two forks and toss with 1 Tbsp Tony’s More Spice Seasoning.
- Mix the BaseIn a large bowl, combine cream cheese, ranch dressing, garlic powder, onion powder, and Tony’s Pepper Sauce until smooth.
- Combine IngredientsStir in shredded chicken, 1 cup cheddar cheese, and mozzarella until evenly mixed.
- Bake the DipSpread mixture into a greased 9×9 baking dish. Top with remaining cheddar cheese. Bake at 375°F for 20–25 minutes, until bubbly and golden.
- Garnish & ServeSprinkle with sliced green onions and an extra drizzle of Tony’s Pepper Sauce. Serve hot with chips, bread, or veggies.
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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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