Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeThis classic Italian bread and tomato salad is fresh and is the perfect lunch or light supper. Salt & Lavender created this Cajun Panzanella Salad with Tony’s Creole-Style Italian Salad Dressing and Original Creole Seasoning.
Ingredients
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4 Cups Bread Cut into Croutons (Any Good Crusty Bread will Work)
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1 Teaspoon Tony’s Original Creole Seasoning
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3 Cloves Garlic Minced
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3 Tablespoons Olive Oil
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1 1/2 Pounds Assorted Little Tomatoes, Halved
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1/2 Cucumber, Chopped
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2 Bell Peppers, Chopped
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1/3 Cup Chopped Red Onion, or to Taste
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10 Large Leaves Fresh Basil, Sliced Thin
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1/2 Cup Freshly Grated Parmesan Cheese
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1/3 Cup Tony’s Creole-Style Italian Salad Dressing, or to Taste
- Clear
Directions
- Preheat oven to 375°F and move the rack to the middle position. Line a baking sheet with foil for easy cleaning.
- Cut up your bread for the croutons and place them on the baking sheet. Evenly sprinkle them with Tony’s Original Creole Seasoning. Add the garlic and then the olive oil and use your hands to toss everything together. Bake for 10-15 minutes or until the croutons are nice and crisp.
- Meanwhile, prep your salad ingredients and add them to a large bowl.
- Once the croutons are done, let them cool for a few minutes, then add them to the salad. Toss with Tony’s Creole-Style Italian Salad Dressing and let the salad sit for about 5 minutes or so prior to serving to let the dressing soak into the croutons.
NOTES:
- Serves 4-6 depending on whether it’s more of a main or side dish.
- This recipe is a great way to use up bread that is a few days old, but you can always use fresh.
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from our Cajun Country Cookbook
Grilled Cajun Lobster Rolls
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