Creole Style Butter Marinade 
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 RecipeThis cheesy garlic monkey pull-apart bread by @flychefaldenb is stuffed with Colby jack cheese and coated in Tony Injectable Butter Marinade. This side dish will be a hit at your next tailgate or party.
Ingredients
-
1 pack grand biscuits ( 8 count)
-
8oz colby jack cheese (cut into 32 cubes)
-
1/4 c Tony Chachere’s Injectable Creole Style Butter Marinade
-
1 tsp roasted garlic paste
-
3 tbs parmesan (grated)
-
2 tbs fresh parsley
-
2 tsp Italian seasoning
- Clear
Directions
- Preheat the oven to 350 degrees.
- Cut each biscuit into 4 equal pieces.
- Place a cube of cheese in the center of each piece of biscuit and roll it into a ball.
- In a large bowl, combine the marinade, parmesan, roasted garlic paste, parsley and Italian seasoning. Mix until well combined.
- Place the biscuit pieces into the bowl and coat completely in the mixture.
- Add the biscuits to a bundt pan or oven safe dish.
- Bake in the oven for at least 30 minutes or until cooked through. Depending on your oven it might take longer. The internal temperature of the biscuits should be 190 degrees.
- Serve hot with marinara sauce or tomato soup and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Tony’s Cajun Shrimp Curry
Bold Cajun shrimp meets creamy coconut curry in this quick, flavor-packed dish by @CreoleSeoul. With sautéed…
Get Recipe