This delicious and juicy pan-seared pork chop by Creole For The Soul is smothered in a rich gravy and the perfect dish to heat you up on those cold winter nights!
Meal Type: Dinner
Smoked Turkey with Candied Pecans & Apple Stuffing
Let’s talk turkey and how to take your traditional Thanksgiving feast to the next level of flavor! This recipe by Girl Carnivore uses Tony’s to infuse flavor both inside and out, giving your bird the smoky kick it needs. With prep time under 30 minutes, you’ll have more time for family and friends.
Opelousas Baked Duck
A very simple baked duck recipe with a deliciously spicy flair.
Tony’s Baked Cornish Hens
If a turkey is too large for your holiday dinner, this hen recipe is the perfect substitute. Covered in a creamy gravy, this flavorful hen is great when served with broccoli casserole, green salad and French bread.
Beef Wellington with Creole Mushroom Mix
This classic recipe for Beef Wellington is easier to make than you think and has a Creole flavor that’s simply mouthwatering. Girl Carnivore says with a little prep and Tony’s Original Creole Seasoning, this recipe creates tender medium-rare slices every time and is simply perfect for the holidays or just a special night.
Cajun-Style Roast Pork
Want an option other than turkey for your Thanksgiving feast? You have to try this Cajun-Style Roast Pork by Spoon Fork Bacon. It’s low maintenance and absolutely delicious … and has no added salt!
Creole Pecan Glazed Ham
Check out this quick and easy way to turn an ordinary smoked ham into a real showstopper! This Creole Pecan Glazed Ham by Southern Bite takes a plain old spiral sliced smoked ham and makes it into something worthy of being the centerpiece on your holiday table, thanks to a special ingredient – Tony’s!
Tony’s Baked Picnic Ham
This simple and delicious baked ham is excellent for a nice evening or a busy day. The pineapple juice, mustard and brown sugar mixture makes the perfect glaze for this baked ham and is one of Tony’s favorites.
Jim’s Choupique Bayou Courtableau-Style Fillets
This is a fantastic recipe made with Choupique fish fillets. They are seasoned with Tony’s Original Creole Seasoning and fried until golden brown. A beautiful sauce is made by sautéing onions, bell pepper, garlic, tomato sauce and Rotel tomatoes and then added to the fillets. For even more flavor, lemon, mushrooms, green onions and parsley are added. This dish is best when served over steamed rice.
Baked Red Snapper
A delicious red snapper dish with a Cajun twist. Fun to make and is terrific served over a bed of rice.
