Original Creole Seasoning 
Street Corn Deviled Eggs
Bring bold flavor to your table with these Street Corn Deviled Eggs by @GrillNation. Creamy yolks…
Get RecipeFire up the griddle and amp up the flavor with this Cajun Fried Rice recipe from @GirlGoneGrilling. Packed with sizzling andouille sausage, tender chicken, and Tony Chachere’s Original Creole seasoning, this easy fried rice is perfect for dinner or family gatherings.
Ingredients
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6 Tbsp olive oil (divided)
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12 oz andouille sausage, sliced into coins
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1 lb boneless skinless chicken thighs (or breasts), diced
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1 small onion, diced
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1 bell pepper (red or green), diced
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2 stalks celery, diced
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3 cloves garlic, minced
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5 cups cooked and cooled white rice (day-old is best)
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3 eggs, beaten
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2-3 Tbsp Tony Chachere’s Original Creole Seasoning
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4 Tbsp garlic butter
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4 green onions, sliced (divided)
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Hot Sauce for serving (optional)
- Clear
Directions
- Preheat your griddle over medium heat and add 2–3 tablespoons of olive oil.
- Cook the sausage until browned and slightly crisp. Push it to one side of the griddle over low heat.
- Add diced chicken, season with Tony’s, and cook until golden and fully cooked. Move it next to the sausage.
- Add remaining oil if needed, then sauté the onion, bell pepper, and celery until softened. Stir in the garlic and cook for 30 seconds more.
- Scramble the eggs directly into the veggie mix until just set. Push this to the side with the meat.
- Add the rice to the center of the griddle. Break it up with your spatula and let it crisp slightly for added texture.
- Mix everything together—chicken, sausage, veggies, and rice. Season generously withTony Chachere’s and stir to coat.
- Stir in the garlic butter and half of the sliced green onions. Cook for another minute until everything is heated through and glossy.
- Taste and adjust seasoning if needed. Garnish with the remaining green onions and serve with hot sauce, if desired.
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from our Cajun Country Cookbook
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Crispy, juicy, and full of bold flavor, these Fried Garlic Butter Wings by @CreoleSeoul are a…
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