Original Creole Seasoning 
Cornbread Stuffing Mix - Classic Creole 
Grilled Cajun Lobster Rolls
Summer's still going with these Grilled Cajun Lobster Rolls by @MyDiaryOfUs. Grab your Tony’s, get the…
Get RecipeSpice up your morning with this Cajun Cornbread Breakfast Casserole by @Mydiaryofus – a savory, hearty dish packed with Southern flavor and our Cornbread Stuffing Mix!
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Ingredients
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1 Lb. Diced Andouille Sausage
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2 Boxes Tony Chachere’s Creole Cornbread Stuffing Mix
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1 Cup Diced Onion
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1 Diced Green Bell Pepper
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4 Cups Shredded Cheddar Cheese
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12 Eggs
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2 Cups Milk
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1 Tbsp. Tony Chachere’s Creole Seasoning
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Green Onions for Topping
- Clear
Directions
- Preheat oven to 350 degrees.
- Sauté sausage with onions and bell pepper for 5-7 minutes until sausage has browned and veggies have softened slightly.
- Place cornbread stuffing mix in the bottom of a greased 9 x 13 dish and season with 1/2 of the Creole seasoning.
- Layer cooked sausage and veggies and add cheese to the stuffing mix.
- Whisk eggs with the remaining Creole Seasoning and milk until combined well and then pour over the cheese, sausage, veggies, and hash browns over top.
- Bake for 50 minutes to 1 hour until eggs are cooked through.
- Let sit for 5-10 minutes and then serve.
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from our Cajun Country Cookbook
Tony Chachere’s Seafood Boil
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