Creole Butter & Herb Rice Dinner Mix 
Spice N' Herbs Seasoning 
Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeLooking for a quick meal for busy weeknights? This salmon rice bowl recipe by @MyDiaryOfUs has you covered! Ready in just 30 minutes and packed with flavor, it’s a dinner game-changer.
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Ingredients
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For the Salmon Bowls:
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16 ounces fresh salmon, cut into 1 inch cubes
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2 tablespoons Tony Chachere’s Spice N’ Herbs Seasoning
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1 teaspoon brown sugar
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1 tablespoon avocado oil
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1 box Tony Chachere’s Butter and Herb Rice Dinner Mix
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shredded lettuce
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diced tomatoes
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green onions
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avocado
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For the Sauce:
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1/2 cup Greek yogurt
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1 teaspoon dijon mustard
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2 tablespoons lemon juice
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1 tablespoon dill relish
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1 teaspoon Tony Chachere’s Original Creole Seasoning
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Directions
- Make Tony Chachere’s Butter and Herb Dinner Rice Mix according to package directions.
- Meanwhile, mix salmon cubes with Tony Chachere’s Spice and Herbs Seasoning, brown sugar, and oil and toss to coat thoroughly.
- Preheat oven to broil and add salmon to a parchment-lined baking sheet and cook for 8-10 minutes until salmon has caramelized.
- Make sauce by combining Greek yogurt, dijon mustard, lemon juice, dill relish, and Tony Chachere’s Original Creole Seasoning and mix until smooth.
- Assemble bowls by adding rice in the bottom, salmon bites on top, with desired toppings and plenty of sauce on the side.
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from our Cajun Country Cookbook
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