No Salt Seasoning 
More Spice Seasoning 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
Get RecipeThink you can handle the heat š„ Get your hands on these tantalizingly delicious Cajun Bacon JalapeƱo Poppers by @tfti.bbq These are spicy, juicy and loaded with flavor – one bite into these and you won’t be able to resist them!
Ingredients
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A dozen or so shrimp
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2 andouille sausage links
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Tony Chachere’s More Spice Creole Seasoning
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Tony Chachere’s No Salt Seasoning Blend
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2 blocks of cream cheese
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1 cup shredded Mexican cheese
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around 2 dozen jalapeƱos
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1 pack bacon
- Clear
Directions
- Oil up shrimp and then season heavily with Tony’s More Spice Seasoning.
- Add shrimp to skewers, then smoke on a grill at 350Ā°F for about 15-20 min alongside the sausage, which should cook for about 30-45 min.
- Slice jalapeƱos in half and remove insides but save the seeds to add later.
- Once shrimp is cooked, mince them.
- Once the sausage links are cooked, let them cool, remove the casings and mince them,
- In a mixing bowl, add cream cheese, shrimp, sausage, shredded cheese, around 2-3 tbsp of Tony’s No Salt Seasoning and the jalapeƱo seeds – as many as you’d like depending on your spice preference. Mix together.
- Fill each side of the jalapeƱos, then either wrap each half with bacon or put jalapeƱos back together and then wrap with bacon.
- Season with more Tony’s More Spice Seasoning then smoke at 350Ā°F for 45 min to and hour. Once the bacon is fully cooked, they are ready.
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from our Cajun Country Cookbook
Shrimp In A Blanket
These crispy, golden "shrimp in a blanket" juicy shrimp by @Creoleseoul are wrapped in a crunchy…
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