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 RecipeShrimp and grits is a staple in the South, but now you can amp up the flavor of your grits with this recipe from Chef Gason Nelson. His Creole Pimento Cheese Grits are packed with delicious flavors that are sure to be a family favorite. Top it with Chef Gason’s BOLD New Orleans BBQ Shrimp for even more flavor!
Ingredients
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2 Cups Heavy Whipping Cream
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2 Cups Chicken Stock
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1/4 Teaspoon Tony’s Original Creole Seasoning
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1 Cup Quick Grits
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2/3 Cup Pimento Cheese
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1/4 Cup Green Onions
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2 Cups Extra-Sharp Cheddar Cheese, Shredded
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8 Ounces Cream Cheese, Softened
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1/2 Cup Mayonnaise
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1 Teaspoon Tony’s Original Creole Seasoning
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1 Jalapeño Pepper, Seeded and Minced
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4 Ounces Pimentos, Drained and Diced
- Clear
Directions
Making the Pimento Cheese:
- Place the cheddar cheese, cream cheese, mayonnaise, 1/4 teaspoon Tony’s Original Creole Seasoning, minced jalapeño and diced pimento into a large bowl.
- Use the paddle of the electric mixer on medium until ingredients are well mixed and add more Tony’s to taste.
Making the Grits:
- Add cream, stock and 1 teaspoon Tony’s to a medium saucepan. Bring to a boil.
- Gradually stir in grits. Reduce heat to medium-low and simmer until thickened, about 15 minutes.
- Remove from heat and stir in pimento cheese.
- Top with green onions, and if you want even more flavor, top with BOLD New Orleans BBQ Shrimp and 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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