Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeIndulge in a rich and flavorful creamy poblano crab dip by @firehousegrub. Blending Tony’s and poblano peppers with the delicate taste of crab, perfect for dipping with warm bread or crunchy chips.
Ingredients
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8 oz fully cooked lump crab meat
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1 poblano pepper
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1 cup heavy cream
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1 big handful of spinach
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2 cloves of garlic finely chopped
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1 1/4 cups finely grated Parmesan
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1/2 cup Colby jack cheese
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2-3 tsp Tony Chachere’s Original Seasoning
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1 cup panko bread crumbs
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4 tbsp butter
- Clear
Directions
- Preheat the skillet to medium heat. Deseed and slice the poblano. Add 1 tbsp of butter and sauté until soft.
- Add minced garlic, crab meat, Tony Chachere’s original seasoning, and 1 tbsp of butter. Continue to cook for a couple of minutes.
- Add in heavy cream and spinach. Bring to a simmer and reduce heat. Continue to simmer until spinach is wilted, stir occasionally.
- Remove from heat and melt in cheeses.
- Melt 2 tbs of butter and add it to panko in a bowl. Stir to combine. Top dip with panko.
- Broil until toasted on top. Enjoy!
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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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