BOLD Creole Seasoning 
Easy Chicken Jambalaya
Bring bold Creole flavor to the dinner table with this easy Chicken Jambalaya recipe by @TFTI.BBQ.…
Get RecipeBring bold Cajun flavor to your next gathering with this Crawfish Queso by @GirlGoneGrilling. Made with crawfish, savory andouille sausage, melty cheeses, and a generous touch of Tony Chachere’s Bold Creole Seasoning, this creamy dip delivers flavor in every bite.
Ingredients
-
1 16 oz black Velveeta cheese, cubed
-
8 oz Monterey Jack cheese, cubed
-
8 oz Colby Jack cheese, cubed
-
1 can Rotel (undrained
-
1 small onion, diced
-
1 bell pepper, diced
-
1 12 oz package Louisiana crawfish tails, thawed
-
1 can jalapeño soup (or substitute with a splash of milk)
-
1 can diced jalapeños
-
1 package andouille sausage, sliced
-
Tony Chachere’s Bold Creole Seasoning, to taste
-
green onions, for garnish
-
tortilla chips, for serving
- Clear
Directions
- Add sliced andouille sausage to a skillet over medium heat and cook until nicely browned. Transfer to a paper towel-lined plate to drain excess grease.
- In a large foil pan, combine Velveeta, Monterey Jack, Colby Jack, Rotel, onion, bell pepper, crawfish tails, browned sausage, diced jalapeño, and cream of jalapeño.
- Sprinkle Tony’s generously over the top for that bold, smoky flavor boost.
- Place the pan in a preheated smoker at 275°F and let it cook for about 2 hours, stirring occasionally until everything is melted, bubbly, and perfect.
- Top with chopped green onions, a few sausage slices for garnish, and serve warm with tortilla chips.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
New Orleans-Style Stuffed Bell Peppers
Bring a taste of Louisiana to your kitchen with these New Orleans-Style Stuffed Bell Peppers, by…
Get Recipe