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 RecipeJuicy steak, tender pasta, and rich cowboy butter sauce come together in this easy Cowboy Butter Steak Pasta by @FirehouseGrub.
Ingredients
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3 ribeye steaks (or steaks of choice)
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Tony Chachere’s Original Creole Seasoning
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1 stick of butter
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1 lemon
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1 large shallot
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2 tbs minced garlic
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2 tbs finely chopped parsley
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2 tbs finely chopped chives
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1 tbs Dijon mustard
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1/4 cup half and half
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1/4 cup grated parmesan cheese
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16 oz box of rigatoni pasta
- Clear
Directions
- Coat steaks with oil and season liberally with Tony Chachere’s Original Creole Seasoning.
- Preheat cast iron skillet to medium-high heat. Place steaks in skillet and cook each side until nicely seared and steaks are done to liking. Remove and let rest.
- While steaks are cooking, finely chop the shallot and herbs. Cook pasta at this time as well.
- Once steaks are done, remove juices from the skillet if desired. Turn to low heat and stir in shallot, garlic, and butter. Cook until the butter is melted and the garlic is fragrant.
- Add in juice from lemon, Dijon mustard, and herbs. Lightly season the top with more Tony Chachere’s Original Creole Seasoning. Stir to combine.
- Add half and half and Parmesan. Stir until the cheese is melted and remove from the heat. Add pasta to the skillet and stir to combine.
- Add steak to the pasta and garnish with more parsley. Enjoy!
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from our Cajun Country Cookbook
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