
Skillet Bacon Mac N Cheese
Check out this simple and delicious Skillet Bacon Mac N Cheese recipe by @firehousegrub! With minimal…
Get RecipeWith the perfect blend of citrus, honey and Creole heat, your party guest list is sure to grown when you serve these Crab Stuff Prawns with Crispy Collards by Chef RLI.
1/2 Cup Ground Pecans
1 Teaspoon Tony’s Original Creole Seasoning
1/3 Cup Panko Bread Crumbs
2 Tablespoons Fresh Thyme, Chopped
1 Teaspoon Lemon Zest
1 Tablespoon Lemon Juice
6 Tablespoons Brown Butter
6 Ounces Jumbo Lump Crab Meat, Picked Through
6 Large Prawns
Nonstick Cooking Spray
2 Quarts Oil for Frying
1/2 Collard Green Leaves, Washed, Dried, Stems Removed and Cut Into Very Thin Strips
Tony’s Original Creole Seasoning
1 Cup Roasted Red Peppers, Home-Roasted or from a Jar
1/3 Cup Apple Cider Vinegar
1/3 Cup Water
1/3 Cup Extra Virgin Olive Oil
2 Cloves Garlic, Coarsely Chopped
2 Tablespoons Honey, Agave Syrup or Organic Cane Sugar
1 Teaspoon Tony’s Original Creole Seasoning
2 Tablespoons Finely Chopped Parsley and Chives
Making the Prawns:
Making the Crispy Collards:
Making the Red Bell Pepper Vinaigrette:
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
Check out this simple and delicious Skillet Bacon Mac N Cheese recipe by @firehousegrub! With minimal…
Get RecipeBe the holiday hero when you make this stuffing with a Creole twist! Cheeseburger Stuffing by…
Get Recipe