Pepper Sauce 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get Recipe#passagoodtime at your next tailgate with these Buffalo Chicken Shotgun Shells by @firehousegrub featuring Tony’s Pepper Sauce. Stuffed Manicotti shells wrapped in bacon and grilled to perfection.
Ingredients
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2/3 cup Tony Chachere’s Hot Pepper Sauce
-
1 stick of butter
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1 tsp Worcestershire sauce
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1 tbs white vinegar
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1 tsp garlic powder
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1/2 lb shredded chicken
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1/2 block cream cheese
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thin cut bacon
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manicotti shells
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Ranch dressing (for dipping)
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Green onions for topping
- Clear
Directions
- Combine hot pepper sauce, butter, Worcestershire sauce, white vinegar, and garlic powder in a skillet over medium heat. Stir to combine. Bring to a simmer and remove from heat.
- Combine shredded chicken with cream cheese and about 3/4 of the buffalo sauce (reserve some to brush the shotgun shells at the end). Stir to combine.
- Stuff the manicotti shells with buffalo chicken mixture.
- Wrap each shell with one slice of bacon.
- Grill or bake the shells at 300 until bacon is cooked thoroughly.
- Brush each shell with remaining sauce and cook 5 minutes longer.
- Top with diced green onions and dip in ranch! 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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