Creole Style Butter Marinade 
BOLD Creole Seasoning 
Original Creole 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 RecipeNot your typical chicken sandwich! These Blackened Chicken Sandwiches with Creamy Cole Slaw by @MandaJessPanda are full of juicy, buttery flavor and Creole heat taking them to a whole new dimension.
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Ingredients
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For the Blackened Chicken:
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2 Large Chicken Breasts
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Tony’s Creole-Style Butter Marinade, to Taste
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1 Teaspoon Tony’s BOLD Creole Seasoning
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1/2 Teaspoon Smoked Paprika
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1/2 Teaspoon Italian Seasoning
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1 Teaspoon Garlic Powder
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1 Teaspoon Parsley Flakes
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4 Hamburger Buns
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For the Cole Slaw:
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4 Ounces Cole Slaw Mix
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1/4 Cup Mayonnaise
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1 Teaspoon Vinegar
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1 Teaspoon White Sugar
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1/4 Teaspoon Tony’s Original Creole Seasoning, More to Taste
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1 Tablespoon Onion, Finely Minced
- Clear
Directions
- Inject chicken breasts with Tony’s Butter Marinade. Then place the chicken breasts in the refrigerator to marinate for at least 30 minutes.
- While the chicken is marinating, make the cole slaw by combining all of the cole slaw ingredients. Set the slaw in the fridge for at least 30 minutes to let the flavors marry.
- Once the chicken breasts have marinated, wipe them down with a paper towel to remove any outside moisture. Cut the chicken in half to create smaller pieces that are closer to the size of the hamburger buns. Pound the chicken down slightly to thin them out. Drizzle lightly with olive oil and rub into both sides.
- In a bowl, combine the Tony’s BOLD Seasoning, smoked paprika, Italian seasoning, garlic powder and parsley flakes. Sprinkle evenly on both sides of the chicken.
- Bring a drizzle of oil to medium-high heat in a large pan. Add the chicken and cook for about 2 minutes on each side, then lower the heat to low. Cover the pan and let the chicken continue to cook for another 5-7 minutes or until the chicken is cooked through.
- To serve, add your blackened chicken and cole slaw to your favorite hamburger buns and 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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