Spice N' Herbs Seasoning 
30-Minute Chicken Marinade 
Tony Chachere’s Chicken Sub
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Ingredients
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3lbs ground chicken
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1/2 large onion “chopped”
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1/2 large red bell pepper “chopped”
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1/2 Bottle of Tony’s Chicken Marinade
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2 sticks butter “unsalted”
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3 tbsp W sauce
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4 tbsp roasted garlic
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1 shallot “diced finely”
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1/2 cup roasted red peppers
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2 tbsp Tony’s Spices N’ Herbs Seasoning
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1 1/2 cups of heavy cream
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2 cups of shredded mozzarella cheese
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1 pack of hamburger buns
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2 tsp olive oil
- Clear
Directions
- In a large mixing bowl, combine the ground chicken, chopped onion, and chopped bell pepper. Pour in half a bottle of Tony’s Chicken Marinade. Using your hands, thoroughly mix everything together until the onions and peppers are evenly distributed throughout the chicken. Set the bowl aside and let the mixture marinate.
- While the chicken marinates, heat a large skillet over medium heat. Add butter and a splash of Worcestershire sauce (W sauce), allowing the butter to melt completely. Stir in the shallots and roasted garlic, cooking until the shallots are soft and fragrant.
- Once the shallots are tender, stir in the roasted red peppers and Tony’s Spice & Herb blend. Cook on low heat for about 2 minutes, then slowly pour in the heavy cream. Continue stirring gently to keep the mixture smooth. Let the sauce simmer over low heat until it thickens to a creamy consistency. Once done, remove from heat and set aside.
- In a separate skillet, heat olive oil over medium heat. Add the marinated ground chicken mixture and cook for about 5 minutes, or until the chicken is fully cooked through.
- Pour the prepared Cajun cream sauce into the skillet with the cooked chicken. Stir well to combine. Add shredded cheese and mix until the cheese is melted and the sauce is creamy and fully incorporated.
- Spoon the creamy Cajun chicken mixture generously onto hamburger buns. Stack them as high as you like—then serve and enjoy!
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