Beer, pineapple juice and Creole seasonings blend together for a sweet-heat shandy. This drink by Alba…Get Recipe
1 1/4 Cups Scallions
2 Tablespoons Fresh Ginger, Minced
3-4 Tablespoons Cooking Oil
1/4 Cup Sherry or Rice Wine Vinegar
1 Teaspoon Tony’s Original Creole Seasoning
1 Tablespoon Tony’s More Spice
4 Tablespoons Tony’s Spice N’ Herbs Seasoning
1 Cup Carrots, Julienned or Coarsely Grated
8 Ounces Small Cucumbers, Thinly Sliced
1/2 Cup Pork Belly, Cooked and Diced
3 Cups Short-Grain or Brown Rice, Cooked and Cooled
Soy Sauce to Taste
Sriracha Sauce to Taste
The dressing will keep for 5-6 days in the fridge; the chopped vegetables will keep for 3-4 days.
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