Spice N' Herbs Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeTry out this delicious take on a classic pasta dish by @flychefaldenb for a flavor-packed meal to please the whole family! This recipe really brings together a dinner-time icon with creole flavors that will leave your palette and soul satisfied!
Ingredients
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1 lb salmon (cut in 1 inch chunks)
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2 tbs avocado oil (divided)
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1 1⁄2 tsp Tony Chachere’s Blackened Season + more to taste
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1 shallot (diced)
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4 garlic cloves (minced)
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2 tbs parsley (chopped)
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1⁄4 cups white wine
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Juice of half a lemon
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1 1⁄2 cups heavy cream
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1-2 cups spinach
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3⁄4 cup parmesan (freshly grated)
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8 oz pappardelle pasta (boiled)
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1⁄3 reserved pasta water
- Clear
Directions
- Add 1 tbsp of avocado oil to the salmon chunks and season with 1 1⁄2 tsp of Tony Chachere’s Blackened Seasoning.
- In a large pan over medium-high heat, add the salmon and cook until it reaches your desired wellness and remove from the pan.
- In the same pan with the drippings, add in the shallots. Saute for about 3-5 minutes or until translucent.
- Add in garlic and sauté for an additional minute.
- Pour in white wine and lemon juice and let simmer until almost all the way evaporated.
- Pour in heavy cream along with the reserved pasta water and simmer for about 5 minutes then add in spinach and cook until wilted.
- Turn off the heat and add in 3⁄4 c of parmesan. Stir until the cheese is melted.
- Add in your noodles and mix until well-coated.
- Season to taste with more Blackened Seasoning, garnish with more parmesan and parsley.
- Add the salmon back to the pan and enjoy!
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from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
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