Original Creole Seasoning 
Chicken Meatball Sub w/ Trinity Marinara
Turn dinner into a Creole-inspired favorite with this Chicken Meatball Sub by @ChefBradleyBayou. Juicy chicken meatballs,…
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Ingredients
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1lb ground chuck beef (80/20)
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1/2 cup – fine diced raw sweet onion
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1 tablespoon Tony Chachere’s Original Creole Seasoning
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1 – loaf po’boy bread, or soft French Bread, cut into 10” lengths
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pat butter (for toasting the bread)
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9 – slices American Cheese
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Mayo
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Dill pickle chips
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Iceberg lettuce – shredded
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Beefsteak tomato, thin sliced
- Clear
Directions
- Preheat cast iron skillet, flattop or flame grill
- Start by mixing the beef, diced onion and Tony Chachere’s in a bowl with your hands. When thoroughly mixed divide beef into 2 equal parts. Form into oblong patties the size of the bread you are using.
- Slice the loaf of bread and toast the cut sides on the flattop with some butter (or directly on the grill grate for a few seconds if grilling over flame).
- Dress your po’boy with mayo, pickle, lettuce and the sliced tomato. After the patty is flipped add the cheese and cook for a little bit more.
- Transfer to the prepped bread, close and eat!
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from our Cajun Country Cookbook
Tony Chachere’s Smoked Brisket
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