Original Creole Seasoning 
Original Chili Seasoning 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 RecipeThis easy-to-make, flavor-packed chili is a winter dinner favorite from My Diary of Us. Get cooking with your family and warm up with this cozy recipe!
Ingredients
-
1 Lb. Chopped Andouille Sausage
-
1 Lb. Ground Chicken
-
1 Cup Diced Onion
-
1/2 Cup Diced Bell Pepper
-
1/2 Cup Diced Celery
-
1 Tony Chachere’s Original Chili Mix
-
1 Can Kidney Beans
-
1 Can Pinto Beans
-
1 Can Black Beans
-
1, 15 oz. Can Finely Diced Tomatoes
-
1, 15 oz. Can Tomatoes with Green Chiles
-
1 Tbsp. Tomato Paste
-
1 Tbsp. Tony Chachere’s Original Creole Seasoning
-
4 Cups Water
-
1 Tbsp. Olive Oil
-
For Topping:
-
Green Onions
-
Sour Cream
-
Jalapeños
- Clear
Directions
- Add olive oil to a large pot and then add in ground chicken. -Sauté until the chicken begins to brown and then add in andouille sausage and continue browning.
- Add in diced onion, bell pepper, and celery. Add 1 Tbsp. Tony Chachere’s Creole Seasoning and continue to cook until the veggies begin to soften.
- Add in tomato paste, both cans of tomatoes, and the drained and rinsed beans and stir.
- Add in Tony Chachere’s Original Chili Mix along with water and stir until combined. Simmer the chili for at least 30 minutes before serving.
- Top with desired toppings and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
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