Original Creole Seasoning 
Pepper Sauce 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get Recipe@flychefaldenb puts a Tony’s touch on these Crawfish Pies which are a New Orleans favorite at festivals and outdoor events.
Ingredients
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1 box of Tony Chachere’s Jambalaya Mix
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2 1/4 cup water
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10 empanada dough (5-inch)
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12oz Louisiana Crawfish tails
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1 tbs of Tony Chachere’s Pepper Sauce
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Tony Chachere’s Original Creole Seasoning
- Clear
Directions
1. In a large saucepan, over medium-high heat, add in water and jambalaya mix. Bring to a boil then reduce to a simmer.
2. Let cook for 25 minutes covered. Stir occasionally.
3. In the last 5 minutes add in the crawfish tails.
4. Remove and let the jambalaya cool.
5. Add 2 tbs of jambalaya to the empanada dough and fold over. Use a fork to seal along the edges.
6. Heat oil to 365 degrees F.
7. Fry the empanadas in batches until golden brown.
8. Remove, let cool, and plate.
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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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