No Salt Seasoning 
BOLD Creole Seasoning 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeBring bold Louisiana flavor to your table with this Cajun Shrimp Dinner by @NachoCookin. These juicy shrimp are tossed in butter, garlic, and a delicious blend of Creole seasoning.
Ingredients
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1½–2 lbs colossal shrimp (peeled & deveined)
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1–1½ sticks unsalted butter (about ½ cup–¾ cup)
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1½ tbsp all-purpose flour
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4–5 cloves garlic, thinly sliced
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1½–2 tbsp Tony Chachere’s Bold Creole Seasoning
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1 tbsp No Salt Seasoning
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½–1 tsp crushed red pepper (to taste)
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½ bunch fresh parsley, chopped
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Juice of 1–2 lemons
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1–2 French baguettes
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(Optional) ¼–½ cup dry white wine or chicken stock for deglazing
- Clear
Directions
- Preheat oven to 375°F (190°C) for the baguettes.
- In a large skillet or wide pan, melt the butter over medium heat.
- Add the flour and whisk until it forms a light roux.
- Stir in the sliced garlic and sauté for 2–3 minutes until fragrant.
- Add the colossal shrimp in a single layer (work in batches if needed).
- Season with Tony Chachere’s Bold Creole Seasoning, Tony Chachere’s No-Salt Seasoning, and crushed red pepper.
- (Optional) Once shrimp have seared lightly, remove them temporarily and deglaze the pan with ¼–½ cup white wine or chicken stock. Scrape up the browned bits, let it reduce for 1–2 minutes, then return shrimp to the pan.
- Bake the French baguettes while the shrimp cooks.
- When shrimp are almost cooked through, add fresh parsley and lemon juice. Stir gently to coat.
- Remove shrimp from the pan and arrange on a serving platter. Slice the baked baguette and place around the shrimp to soak up the juices.
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from our Cajun Country Cookbook
Bacon Honey BBQ Wings
These Honey Bacon BBQ Wings by @TFTI.BBQ are what happens when flavor doesn’t hold back.🔥
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