Supreme Creole Crab Boil 
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 RecipeThis classic Mexican street corn on the cob is covered in a creamy, zesty, Creole-flavored sauce and then topped with cheese, and as @flychefaldenb says, it’s the best way to serve corn for any meal.
Ingredients
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4 Whole Corn on the Cob
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1 Quart Water
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Tony’s Supreme Creole Crab Boil
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1/3 Cup Tony’s Creole-Style Ranch Salad Dressing
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1/3 Cup Sour Cream
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1 Teaspoon Tony’s Original Creole Seasoning
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1 Tablespoon Cilantro, Chopped + More for Garnish
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Zest of 1 Lime
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1/2 Cup Parmesan or Cojita Cheese, Grated
- Clear
Directions
- Bring a large pot of water and Tony’s Supreme Creole Crab Boil to a boil and add the corn.
- Cook the corn for 3 minutes. Turn the fire off and let corn soak while you prepare mixture.
- In a bowl, add Tony’s Creole-Style Ranch Salad Dressing, sour cream, cilantro, lime zest and Tony’s Original Creole Seasoning. Mix until well blended.
- Remove corn from water.
- Optional – char the corn on all sides on the grill.
- Add a generous amount of the mixture onto each corn. Roll and sprinkle the corn in grated cheese.
- Top with more fresh cilantro and Tony’s Original Creole Seasoning 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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