BOLD Creole Seasoning 
Creole Butter & Jalapeno Marinade 
Cornbread Stuffing Mix - Classic Creole 
Chili Dogs with Trinity Relish
Turn up the flavor on a classic chili dog with a little help from Tony Chachere’s!…
Get RecipeThe dressing you never knew you needed, imagine, all of your favorites coming together for the ultimate side dish. @ChefBradleyBayou says, “serve this at the family Thanksgiving table with the in-laws, and you’re sure to be the new favorite!”
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Ingredients
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5 oz chopped pancetta
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2 ½ cups chopped brussel sprouts
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1 green bell pepper diced
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1 medium onion diced
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2 celery stalks diced
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½ to 1 lb crawfish (with fat if available)
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20 leaves fresh sage chopped
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3 sprigs fresh dill chopped
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1 bunch chives (or green onion) chopped
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Tony Chachere’s Bold Seasoning
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3 tbsp Tony Chachere’s Jalapeno Butter Marinade
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¾ cup stock/broth of choice
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1 c PLUS ½ c heavy cream
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1 c PLUS ½ c shredded parmesan cheese
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2 boxes of Tony Chachere’s Cornbread Stuffing Mix
- Clear
Directions
- In a heavy bottomed medium saucepan, render pancetta on medium-high heat. Add brussels, bell pepper, onion, and celery. Season with Tony Chachere’s BOLD Seasoning, and 3 tbsp Tony Chachere’s Jalapeno Butter Marinade. Stir occasionally until lightly browned. (around 10 minutes)
- Add crawfish, sage, dill, and chives, stirring for a minute or two until herbs become extremely fragrant.
- Add stock, and 1 c heavy cream and bring to a simmer.
- Unbox 2 boxes of Tony Chachere’s Cornbread Stuffing Mix into a large mixing bowl.
- Pour crawfish mixture over cornbread stuffing with 1 c parmesan cheese and mix well, being gentle to not form a complete mush.
- Layer two layers in a casserole dish – ½ cornbread mixture, ¼ cup drizzle of heavy cream over top, ¼ cup parmesan cheese sprinkled, repeat.
- Bake at 350 degrees for 25 minutes or until cream is bubbling, and the parmesan cheese has formed a browning crust over top. Let sit 5 minutes before serving hot!
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