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 RecipeWith crunchy heat, this Chicken Fried Venison is a perfect dinner option. @firehousegrub double coats the steaks and adds the Creole flavors of Tony’s to ensure every bite is juicy, crunchy and tasty.
Ingredients
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3 Cups Milk
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6 Eggs
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2 1/2 Pounds Venison Back Strap or Round Steak (or Cube Steak)
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3 Cups All-Purpose Flour
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2 Tablespoons Tony’s More Spice Seasoning
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Frying Oil
- Clear
Directions
- If using venison backstrap or round steaks, make sure they are tenderized. Soak meat in milk for at least 4 hours.
- Preheat frying oil to 375°F.
- While oil is heating, beat eggs and splash of milk in a bowl. Combine flour and Tony’s More Spice Seasoning in a separate bowl.
- Bread your steaks. Move steaks to eggs and coat. Then transfer to flour mixture and coat well. Return steaks to the eggs and back to the flour for a second coating.
- Fry steaks for about 4-6 minutes and flip when golden brown. Continue to fry until other side is golden brown.
- Place steaks on frying rack and season with Tony’s More Spice to taste. 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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