More Spice 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 RecipeFall is the perfect season for something warm, hearty, and full of flavor. This chicken and andouille sausage stew by @Mydiaryofus checks every box. Packed with tender chicken, Andouille sausage, and classic Creole seasoning, it’s comfort food made simple.
Ingredients
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2 Lb. Boneless Skinless Chicken Thighs, cut into cubes
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1 Lb. Andouille Sausage, sliced
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2 Tbsp. Tony Chachere’s More Spice Seasoning
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1/2 Cup Diced Onion
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1/4 Cup Diced Celery
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1/4 Diced Green Onions + more for topping
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4 Cups Chicken Stock
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1 Bay Leaf
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1/4 Cup Flour
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Cooked Rice
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1 Tbsp. Olive Oil
- Clear
Directions
- Season chicken thighs with Tony Chachere’s More Spice Seasoning and toss to coat.
- Heat a dutch oven over medium high heat and add the chicken into two batches searing until browned.
- Remove the chicken from the pan and add the andouille sausage and sauté for 3-5 minutes and then remove from the pan.
- Add in diced onion, celery, and green onions at this time, scraping up any bits on the bottom of the pan until veggies begin to soften.
- Add flour to the veggies and cook another couple of minutes.
- Add in the chicken and sausage to the veggies and then add in the chicken stock stirring until everything is combined.
- Add in the bay leaf and bring to a simmer. Cook for at least 20 minutes until broth has thickened and the chicken has cooked through. Can simmer for hours and be great though.
- Serve over rice and top with green onions.
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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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