Spice N' Herbs Seasoning 
Tony’s Creole Gumbo Puffs
Make your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony's Instant Roux mix,…
Get RecipeThis dish by @firehousegrub is a quick and easy-to-make meal that is perfect for your next barbecue! This will become your new favorite burger and the Chimichurri takes it to the next level!
Ingredients
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6 sausage links
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6 buns of choice
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Provolone cheese
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Tony’s Spice N’ Herbs Seasoning
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1/2 cup chopped parsley
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1/4 cup chopped cilantro
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1 tablespoon dried oregano
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5 cloves minced garlic
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1 shallot diced
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2/3 cup olive oil
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3 tablespoons red wine vinegar
- Clear
Directions
- Prepare the Chimichurri by combining parsley, cilantro, oregano, minced garlic, shallot, olive oil, red wine vinegar, and 2 teaspoons of Tony’s Spice N’ Herbs Seasoning in a mixing bowl. Stir to combine and place in refrigerator.
- Preheat the grill to 350 degrees. While the grill is preheating, slice open the buns. Next, slice open the sausage links and peel off the casing.
- Place a slice of provolone cheese on the bun. Press the sausage into the cheese and form it around the bun until there is no bread or cheese showing.
- Place it on the grill with the meat side down. Grill for 10-12 minutes. Flip and grill for another few minutes.
- Remove from the grill and top with Chimichurri. Enjoy!
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from our Cajun Country Cookbook
Jalapeño Butter Pork Butt
This Smoked Pork Butt by @FirehouseGrub is cooked low and slow, and falls right off the…
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