More Spice 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 RecipeThey aren’t your traditional Thanksgiving appetizer, but they’re a great way to add a little More Spice to your holiday spread. Kait’s Kitchen calls these Pimento Cheese Jalapeño Poppers a slight twist on the traditional recipe, adding diced pimentos and a spicy seasoning to the cream cheese and the smokiness of bacon.
Ingredients
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10 Jalapeños
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3 Ounces Cream Cheese
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2 Tablespoons Mayo
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2-3 Tablespoons Pimentos, Diced
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1 Cup Medium Cheddar Cheese, Shredded
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1/2 Teaspoon Tony’s More Spice Seasoning
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5 Slices Bacon, Cooked and Crumbled
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Top with Local Honey (Optional)
- Clear
Directions
- Preheat oven to 375°F.
- Cut jalapeños in half and remove seeds and ribbing to reduce spice.
- Add jalapeños to a baking sheet lined with parchment paper, cut side up.
- Add jalapeños to oven and let bake for 10 minutes (without filling).
- Meanwhile, combine cream cheese, mayo, pimentos, cheddar cheese and Tony’s More Spice Seasoning in a medium bowl.
- Cook and crumble the bacon slices.
- After the jalapeños have baked for 10 minutes, fill each half with about 1 tablespoon of the filling.
- Bake for 15 minutes.
- Remove from oven and top with bacon pieces, gently pushing into the cheese.
- Bake for another 5 minutes.
- Let cool for 5 minutes and then enjoy!
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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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