No Salt Seasoning 
BOLD Creole Seasoning 
Spice N' Herbs Seasoning 
Pepper Sauce 
Shrimp Scampi Crostini
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Get Recipe@flychefaldenb brings the Outback to Louisiana! This Cajun Bloomin’ Onion is tossed in a Tony’s seasoned batter, then fried until golden crispy and served with creamy cajun remoulade.
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Ingredients
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Batter Ingredients
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1 large sweet onion
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1 cup all purpose flour
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1/2 cup corn starch
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1 tbs smoked paprika
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1 tbs Tony Chachere’s Bold Creole Seasoning
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1 tbs Tony Chachere’s No Salt Seasoning
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1 cup milk
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1 egg
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1 tbs Tony Chachere’s Pepper Sauce
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Dip Ingredients
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1/2 cup sour cream or mayonnaise
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2 tbs prepared horseradish
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2 tbs ketchup
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1/2 tsp smoked paprika
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1/4 tsp cumin
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1/2 tsp Tony Chachere’s Spices & Herbs Seasoning
- Clear
Directions
1. In a bowl combine all of the dip ingredients and mix until well combined. Place in the refrigerator.
2.Cut the top off the onion and turn it over. About 1⁄2 inch away from the root cut straight down. Repeat that for 4 even quarters. Cut each quarter in half. And then repeat again. Flip the onion over and fan it out.
3. In a large bowl combine flour, cornstarch, and all seasonings and spices. Set aside.
4. In a separate large bowl, combine milk, egg, pepper sauce and 3⁄4 cup of the flour mixture.
5. Gently place the onion in the flour mixture and dredge in the flour. Remove and place in the wet mixture and then again in the flour.
6. Preheat oil to 350 degrees.
7. Place the onion in the hot oil and let fry for 5 minutes untouched. Flip it over and fry for an additional 2-3 minutes.
8. Remove, place on a cooling rack, pair with the dip from earlier and enjoy!
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