BOLD 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 RecipeThese easy-to-make-and-bake puffs are filled with all your favorite crave-worthy flavors making them the perfect party or game night snack. Check out the recipe by @southernvibin!
Ingredients
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3 Cups Rotisserie Chicken, Shredded Finely
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1 1/2 Cups of Crispy Crumbled Bacon
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1 Cup Ranch Dressing
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6oz Softened Cream Cheese
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1/2 Cup Shredded Mozzarella Cheese
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1/2 Cup Shredded Colby jack
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1 tbsp Fresh Parsley
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1tbsp Worcestershire sauce
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2 Tbsp Tonys Bold Seasoning
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2 Packs of Pillsbury Original Biscuits
- Clear
Directions
- Add shredded chicken and crumbled bacon into a large mixing bowl, followed by Worcestershire sauce and ranch dressing. Add softened cream cheese, mozzarella cheese, fresh parsley, and Tony’s Bold seasoning. Mix until everything is blended to create the filling mixture and set aside.
- Open biscuits and use your palm to get them nice and flat. Place one biscuit in each round of a cupcake pan.
- Take a tablespoon of Cajun Chicken Bacon Ranch Mixture and fill in each round, topping each one with a pinch of Colby jack Cheese.
- Bake at 350 degrees for 35 mins. Let cool for 3-5 mins and 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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