Cajun Crab Stuffed Steak Bread
Eat these for dinner or slice and serve them up as a party appetizer to be…
Get RecipeThe popular Chicken Cordon Bleu gets a Cajun twist thanks to Chef Ryan André. With Andouille sausage instead of ham, goat cheese in place of mozzarella, and Creole seasoning to amp up the flavor, this savory and sweet meal is sure to be your new favorite!
2 Large Chicken Breasts
1/2 Pound Andouille Sausage
1/2 Cup Tony’s Chicken Marinade
6 Ounces Garlic and Herb Goat Cheese
2 Eggs
1/2 Cup Milk
1/2 Cup All-Purpose Flour
2 Tablespoons Tony’s Original Creole Seasoning
2 Cups Fine Panko Breadcrumbs
Oil for Frying
8 Ounces Raspberry Jam
2 Tablespoons Rice Vinegar
1 Teaspoon Tony’s Pepper Sauce
Making the Chicken:
Making the Raspberry Sauce:
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Eat these for dinner or slice and serve them up as a party appetizer to be…
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