More Spice 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 RecipeTry this delicious spin on traditional shrimp and grits! My Diary of Us combines the flavors of buttery grits, Creole BBQ shrimp and Tony’s More Spice seasoning for the perfect amount of heat. This dish is loaded with flavor and sure to be a crowd pleaser.
Ingredients
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1 1/2 Pounds Gulf Shrimp, Peeled and Deveined
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1 Tablespoon Olive Oil
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1/4 Cup Onion, Finely Diced
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2 Cloves Garlic, Finely Minced
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1 Bay Leaf
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1 Tablespoon Tony’s More Spice Seasoning
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1/8 Cup White Wine
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2 Tablespoons Fresh Lemon Juice
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1/4 Cup Worcestershire Sauce
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1/4 Cup Unsalted Butter + 3 Tablespoons
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1 Cup Grits
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4 Cups Water
- Clear
Directions
- Heat oil in a large skillet and add onion, garlic and 1 tablespoon Tony’s More Spice Seasoning and cook for 2-3 minutes.
- Deglaze the pan by adding wine and lemon juice and stir scrapings up any bits on bottom of pan.
- Add in bay leaf, 1/4 cup butter and Worcestershire sauce at this time and let sauce reduce for 5 minutes.
- Add in shrimp to the pan and stir to coat. Place lid on pan and let shrimp cook through 3-5 minutes until they are opaque and cooked through.
- While shrimp cook, bring water for grits to a boil and then add 1 tablespoon Tony’s More Spice Seasoning.
- Whisk in grits at this time and then reduce heat to simmer. Simmer for 10-15 minutes until grits are cooked through and are creamy. Add in 3 tablespoons butter and stir until smooth and creamy.
- Serve shrimp over grits with plenty of sauce, a little extra Tony’s More Spice Seasoning and lots of chives. 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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