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 RecipeGet ready to drool over this delicious recipe by @firehousegrub!
Ingredients
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2 steaks of choice (1.5-2lbs)
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1 onion diced
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1 bell pepper diced
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4 cloves of garlic chopped
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12 oz rigatoni pasta (about 3/4 of the box)
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Small block of Boursin cheese
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1 cup shredded cheese
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1/2 cup shredded Parmesan
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1 cup reserved pasta water
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1 beef bouillon cube
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3 tbs butter
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Tony Chachere’s original seasoning
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Parsley for garnishing
- Clear
Directions
- Prepare veggies by dicing onion, dicing bell pepper, and chopping garlic.
- Start cooking pasta by bringing water to a boil and cooking per box directions. Reserve
one cup of pasta water before draining.
- Preheat cast iron skillet to medium high heat. While skillet heats, season both sides of
steak with oil and Tony Chachere’s original seasoning.
- Drizzle a little oil in the skillet and place steaks down. Cook for about a minute and a half
and flip. Add butter to skillet and baste steaks for another minute and a half. Remove
and let rest.
- While steaks rest, add veggies to skillet and cook until softened. Season with about
1/2-1 tsp of more Tony’s.
- Add in Boursin cheese and beef bouillon cube. Stir to combine. Add in pasta and pasta
water. Stir to combine. Add in additional cheeses and stir to combine.
- Dice steak and add to pasta. Garnish with parsley and enjoy!
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