BOLD 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 Recipe‘Tis that time of year to eat those black eyed peas for luck! This year, why not make them as part of a fabulous holiday appetizer? These Creole White Bean Caviar Crostinis by Michelle Sips & Savors are easy to make and full of sweet heat.
Ingredients
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1 Can (15 Ounces) Small White Beans, Rinsed and Drained
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1 Can (15 Ounces) Black-Eyed Peas, Rinsed and Drained
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1 Small Red Bell Pepper, Chopped
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1/2 Cup Red Onion, Chopped
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1 Jalapeño, Seeded and Chopped
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1/4 Cup Cilantro, Roughly Chopped (You Can Substitute Italian Parsley)
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1 Avocado, Diced Into Small Pieces
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1 Tablespoon Olive Oil
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2 Teaspoons Honey
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Juice of 1 Lime
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2 Cloves Roasted Garlic, Mashed (You Can Substitute 1 Fresh Clove, Finely Minced)
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1 Teaspoon Tony’s BOLD Creole Seasoning
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French Baguette Slices & Butter
- Clear
Directions
Making the Crostini:
- Preheat oven to 400°F.
- Brush baguette slices with melted butter and a sprinkle of Tony’s BOLD Creole Seasoning.
- Toast or grill baguette slices for 5-8 minutes.
Making the Caviar:
- Combine white beans, black-eyed peas, pepper, red onion, jalapeño, cilantro and avocado in a large bowl and refrigerate.
- In a small bowl, whisk together the olive oil, honey, lime, garlic and Tony’s BOLD Creole Seasoning.
- Just before serving with the toasted French baguette slices, toss the caviar with the dressing. 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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