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 RecipeKnown to be good luck when eaten on New Year’s Day, black-eyed peas are also the perfect side for your holiday meals. These Creole Black-Eyed Peas by Creole for the Soul are unlike others, filled with turkey meat and Creole seasoning flavors. You’ll want to add these to to all of your meals.
Ingredients
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1 Pound Dry Black-Eyed Peas
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1 Onion, Chopped
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2-3 Garlic Cloves, Minced
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1 Smoked Turkey Leg
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4 Green Onions, Chopped
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6-8 Cups Chicken Broth, or Enough to Fully Cover the Beans
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Tony’s Original Creole Seasoning, to Taste
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Italian Seasoning, to Taste
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2 Cups Cooked White Rice (Optional)
- Clear
Directions
- Sort and wash the black-eyed peas. Set aside.
- Sauté green and white onions in a skillet with olive oil over medium-high heat. Stir occasionally, allowing onions to cook for approximately 3 minutes, or until onions are translucent.
- Stir in garlic and cook for another minute, or until fragrant.
- Add black-eyed peas, chicken broth and turkey leg to the pot. Season to taste with Tony’s Original Creole Seasoning and Italian seasoning and stir.
- Cover and bring to a boil. Once boiling, reduce heat to a simmer and allow beans to cook for 1 hour.
- Check beans for tenderness and continue to season until desired flavor is achieved.
- Take out the turkey leg and chop up the meat, and then add the meat back into the pot.
- Remove from heat and let sit covered for about 10-15 minutes.
- Serve with white rice. 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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