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 RecipeA family favorite cold-weather meal, now with even more flavor! This Cajun Tomato Bisque by iheart Publix is rich, creamy and savory. It’s the perfect complement to that melty grilled cheese sandwich.
Ingredients
-
2 Tablespoons Butter
-
1 Medium Onion, Chopped
-
2 Tablespoons Flour
-
1 Can (28 Ounces) Canned Whole Tomatoes, Crushed
-
2 Cups Chicken Stock
-
1/2 Teaspoon Sugar
-
2 Teaspoons Tony’s Original Creole Seasoning
-
1 Teaspoon Balsamic Vinegar
-
1 Cup Heavy Cream
- Clear
Directions
- Melt the butter in a large stock pot.
- Add the onion and cook until softened and translucent, about 3 minutes.
- Stir in the flour and cook another minute.
- Add the chicken stock, tomatoes, sugar and Tony’s Original Creole Seasoning to the pot and bring to a boil.
- Reduce heat and simmer on medium-low heat for 20 minutes.
- Use an immersion blender to purée the soup. (You can also use a blender or run through a food mill if desired.)
- Stir in the balsamic vinegar and cream, then remove from heat.
- Serve warm with a grilled cheese sandwich, crackers or whatever you desire.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
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…
Get Recipe