Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeCajun Beer Brats are a tasty summer BBQ or tailgating treat … topped with homemade slaw with a Cajun Kick. Salt & Lavender says they are perfect for your next cookout!
Ingredients
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1 Package Bratwurst Sausages (About 4-5 Brats)
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1/2 Medium Onion, Sliced
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3 Cups (24 Ounces) Beer of Your Choice
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1/2 Tablespoon Tony’s Original Creole Seasoning
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4-5 Hot Dog Buns
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7 Ounces Coleslaw Mix
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1/2 Granny Smith Apple, Chopped
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1/3 Cup Scallions, Chopped
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1/2 Cup Mayonnaise
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1/2 Teaspoon Sugar
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1 Teaspoon Lime Juice
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1 Teaspoon White Vinegar
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1 Teaspoon Dijon Mustard
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1 Teaspoon Tony’s Original Creole Seasoning
- Clear
Directions
- Add the beer and onions to a deep skillet or pot. Bring it to a boil over high heat. Stir in the Tony’s Original Creole Seasoning. Add the brats then reduce the heat and simmer for 10 minutes. (Do not pierce the brats.)
- Meanwhile, add the coleslaw, apple and scallions to a salad bowl. In a smaller bowl, combine the mayonnaise, sugar, lime juice, vinegar, mustard and Tony’s Original Creole Seasoning. Add the mixture to the coleslaw, apples and scallions and toss a few minutes before serving.
- Preheat your grill to medium-high heat.
- Take the brats out of the beer mixture and transfer them to a plate. Put them on the grill over medium-high heat for 10 minutes, flipping once.
- If desired, toast the buns on the grill just prior to serving.
- Serve brats in the buns with the slaw on top. Enjoy!
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
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