As George Motz says, a traditional Lowcountry Shrimp Boil includes just four main ingredients – potatoes, corn on the cob, kielbasa, and fresh shrimp – but this boil kicks up the flavor thanks to ample amounts of Tony’s Supreme Creole Crab Boil, making this one communal meal you won’t want to miss!
Be sure to check out George’s video below!
Kick your rice dressing up a notch! This cheesy and savory Dirty Rice Risotto by Chef Ryan André is an easy and flavorful meal you are sure to make at least once a week.
Cajun 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!
Traditional Vietnamese fried puffs with a Creole twist … you won’t believe the amazing flavors you’ll taste in each bite, thanks to this treat from Viet Home Cooking.
This classic Cajun side dish is now a full meal! The Beach House Kitchen says it is zesty, rich and creamy and the perfect meal thanks to the added shrimp and Tony’s.
Tender, juicy and full of sweet-heat flavors, this More Spice Pork Shoulder by Firehouse Grub is sure to be the biggest hit at the BBQ!
This one-pot meal is the perfect busy weeknight meal. Creole For The Soul says the buttery and Creole flavored pork chops combined with fried Creole potatoes make for a very filling and tasty dinner.
This popular side dish is now a full and flavorful meal! These Creamy Creole Loaded Potatoes by MandaJessPanda are the perfect meal, with sausage, shrimp, and Creole seasoning, they are truly loaded with flavor.
To inject or not to inject, that’s the question. Grillin’ Fools decided to do an experiment and took two very similar pork butts and cooked them identically, except they injected one of them with Tony’s Roasted Garlic and Herb Injectable Marinade.
The results from Grillin’ Fools:
“The injected shoulder was chosen every time! It was a landslide! The injected should had a distinct garlic and herb flavor, thanks to Tony’s Roasted Garlic and Herb Injectable Marinade. It wasn’t overpowering. It still allowed the pork to shine through, but it was there; and the one that was not injected tasted extremely bland on the inside comparatively. It was a complete slam dunk! Three for three … the flavor, juiciness and tenderness were all better on the injected pork but, and it wasn’t close. The outer inch or so of the one that wasn’t injected with the bark was on par with the injected pork butt, but once we got deeper into the shoulder the injection proved to be almost life changing. I know that sounds a little over the top, but the difference was that startling. I will never not inject again!”
For more, watch the video below.
Tony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning partner. As part of the partnership, the Test Kitchen cooked up these Cochon de Lait Po’ Boys. The chefs in the Test Kitchen say the tender pork, crusty French bread, and creamy, tangy coleslaw make these po’ boys a delicious treat.
