Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeLooking for your next favorite holiday side dish? Look no further! This Creole Cornbread Dressing is the perfect flavor companion to your Thanksgiving feast, or as Stacey Little of Southern Bite says, “With the andouille sausage, it can be a meal all its own.”
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Kitchen Tip : Creole Cornbread Dressing
Ingredients
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1 Package (12 Ounce) Andouille Sausage, Diced
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1 Small Yellow Onion, Finely Chopped
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1 Green Bell Pepper, Seeded and Chopped
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2 Ribs Celery, Finely Diced
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6 Cups Cornbread, Crumbled
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1 Can (10 1/2 Ounces) Cream of Celery Soup
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1 Can (10 1/2 Ounces) Cream of Chicken Soup
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2 Cups Chicken Broth
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1 1/2 Tablespoons Tony’s Original Creole Seasoning
- Clear
Directions
- Preheat oven to 350°F. Lightly spray a 13×9-inch baking dish with nonstick cooking spray.
- Heat a large skillet over medium heat and sauté the sausage until just starting to brown – about 5 minutes. Add the onion, bell pepper and celery. Cook about 5 minutes or until the vegetables are tender. Set aside.
- In a large bowl, combine the cornbread, cream of celery soup, cream of chicken soup, broth, sautéed sausage and vegetables, and Tony’s Original Creole Seasoning. Stir well. Pour the mixture into the baking dish. Bake uncovered for 30 to 45 minutes or until golden brown.
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from our Cajun Country Cookbook
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