Original 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 RecipeDecadent without being fancy, this Cajun Crawfish Bread by Kait’s Kitchen is the unique holiday side dish you’ve been looking to add to your menu. This festive and tasty dish is cheesy, creamy and packed with Creole flavors.
Ingredients
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2 Tablespoons Unsalted Butter
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1/2 Yellow Onion, Diced Small
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1/2 Red Bell Pepper, Diced Small
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2 Stalks Celery, Diced Small
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3 Cloves Garlic, Diced Small
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1 Pound Crawfish, Cooked and Thawed if Frozen
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1/2 Cup Mayonnaise
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2 Teaspoons Tony’s Original Creole Seasoning
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1 Teaspoon Creole Mustard
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1/4 Teaspoon Dried Thyme
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4 Ounces Sharp White Cheddar Cheese, Shredded
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4 Ounces Pepper Jack Cheese, Shredded
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1 French Loaf Bread
- Clear
Directions
- Preheat oven to 350°F.
- Cook down onion, bell pepper and celery in unsalted butter for 10 minutes or until really soft. Medium-low heat seems to work well for this.
- Add garlic and cook for another 2 minutes.
- Add crawfish and cook for another 2 minutes.
- Add Mayonnaise, Tony’s Original Creole Seasoning, thyme and Creole mustard and cook for another 2 minutes.
- Turn heat off, then add in the shredded cheeses and mix until incorporated.
- Slice load of bread in half and then load the mixture on top of the halves. Cover tightly with foil sprayed with nonstick spray.
- Bake for 25 minutes.
- When finished, let cool for 5 minutes and then slice 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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