Original Creole 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 RecipeWhether for a picnic, BBQ or tailgate, these Buffalo Chicken Lollipops by Creole for the Soul are an amazingly delicious, finger-licking bite. These saucy lollies are full of Creole flavor that is sure to pop in your mouth!
Ingredients
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12 Chicken Drumsticks, Skinned
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3/4 Cups Buffalo Sauce
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1/2 Stick Butter
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Tony’s Original Creole Seasoning, to Taste
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Paprika, to Taste
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Olive Oil
- Clear
Directions
- To lollipop the drumsticks, score the skin and meat around the bottom of the drumstick in a circular motion. Hold the meaty part of the drumstick while you pull the skin to the bottom of the drumstick, so the bone is exposed. Cut off any excess from the bone and push the chicken down.
- Coat chicken in paprika and Tony’s Original Creole Seasoning and place in the refrigerator for up to 8 hours to marinate.
- Preheat oven to 400°F. Lightly coat a skillet in olive oil and place over medium-high heat. Working in batches to not overcrowd the pan, sear chicken lollipops on all sides. Turn them occasionally, cooking them for about 10 minutes until all sides are seared. Once they are seared, line them on a wire rack and place on a baking sheet.
- Bake the lollipops for 20-30 minutes or until fully cooked.
- As the legs bake, combine the buffalo sauce and butter in a microwave-safe bowl and microwave for 1 minute or until butter is melted. Stir to combine.
- Toss drumsticks in the buffalo sauce and place on a serving platter.
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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…
Get Recipe