Spice N' Herbs Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeCreole For The Soul’s broiled catfish takes its flavor profile to a new level with the delicious combinations of Creole seasoning, herbs and citrus.
Ingredients
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4 Catfish Fillets
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1/4 Teaspoon Worcestershire Sauce
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1/2 Teaspoon Lemon Zest
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1/2 Cup Dry White Wine
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1 Tablespoon Lemon Juice
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1/2 Cup Butter
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Tony’s Spice N’ Herbs Seasoning
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Olive Oil
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4 Lemon Slices and Parsley for Garnish
- Clear
Directions
- Combine Worcestershire sauce, lemon zest, wine and lemon juice in a skillet.
- Bring to a boil and reduce liquid to 1/4 cup.
- Add butter, stirring constantly until slightly thickened.
- Place fish in a baking dish and drizzle with olive oil and season with Tony’s Spice N’ Herbs Seasoning. Broil fish on high for 3-5 minutes.
- Remove fish from the broiler and garnish with lemon slices and pour sauce over the fish.
- Broil for another minute or until sauce bubbles and fish begins to flake.
- Top with parsley and lemon slices and serve.
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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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