Original Creole Seasoning 
Creole Jambalaya Rice Dinner Mix 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeYou’re going to love this easy-to-make recipe! It’s a breakfast spin on a classic Louisiana jambalaya dish by @michaelgulotta!
Ingredients
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1 Box Tony’s Creole Jambalaya Rice Dinner Mix
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1 Pound Andouille or Smoked Sausage, Sliced/Halved
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4-6 Eggs
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1 Can 14 oz. Diced, Undrained Tomatoes
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1/2 Cup Cheddar Cheese
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1/2 Cup Green Onions, Sliced
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Stock or Water (According to Package Directions)
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1 Teaspooon Tony’s Original Creole Seasoning
- Clear
Directions
- Brown Andouille sausage in a large cast iron skillet.
- Add diced tomatoes.
- Stir in Tony’s Creole Jambalaya Rice Dinner Mix and add liquid to the pan. Bring to a low boil and then reduce to a simmer and place lid or foil on the skillet for 20 minutes until rice is al dente.
- Make 4-6 small holes in the rice mixture and crack an egg into each hole and then sprinkle each egg with Tony’s Original Creole Seasoning.
- Top the jambalaya with shredded cheese.
- Place into oven and cook for 6 minutes at 375℉ or until whites of eggs are cooked through.
- Sprinkle with green onions and serve immediately. 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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