Praline Honey Ham Marinade 
Original Creole Seasoning 
No Salt Seasoning 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeThe most important meal of the day starts with this country breakfast platter by @capt.cooking. This recipe calls for some serious flavor, including Tony Chachere’s Praline Injectable, Tony’s No Salt Creole Seasoning and Tony’s Original Creole Seasoning.
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Ingredients
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8oz breakfast sausage
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2-6 bacon slices
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2-4 red potatoes, diced
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1 tbsp olive oil
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1 tsp paprika
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green onions, chopped
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1-2 pancakes, precooked
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2 eggs, cooked to your liking
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Tony Chachere’s Original Creole Seasoning
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Tony Chachere’s Praline Honey Ham Marinade
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Tony Chachere’s No Salt Seasoning Blend
- Clear
Directions
- Marinate the breakfast sausage with Tony Chachere’s Original Creole Seasoning and Tony Chachere’s Praline Honey Ham Marinade, to taste.
- Cook the breakfast sausage according to the labeled instructions, about 3-5 minutes on each side.
- Fry the bacon to your liking, for crispy bacon fry for 2-4 minutes on each side.
- (OPTIONAL) Save the bacon grease to cook the red potatoes in.
- Marinate the potatoes in olive oil, paprika, and Tony Chachere’s No Salt Seasoning Blend (if using the bacon grease, if not, then use Tony Chachere’s Original Creole Seasoning).
- Cook the potatoes until soft, about 10 minutes (To speed up the cooking process – add ⅓ cup of hot water while the potatoes are cooking.
- Once the sausage, bacon, and potatoes are done cooking, plate the food alongside the cooked pancakes and preferred eggs.
- Drizzle over Tony Chachere’s Praline Honey Ham Marinade and garnish with butter, green onions, and Tony Chachere’s Original Creole Seasoning.
- Enjoy!
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