Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
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Tony Chachere’s Creole Instant Roux Mix is your secret ingredient for gumbo that’s as close to “homemade” as you can get. With its authentic spice flavors mixed in, this instant roux is easy and quick to use.
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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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