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 RecipeThis one-pot meal is quick, delicious and makes for easy cleanup. Tony’s Creole-Style Ranch Dressing keeps the meat moist and provides lots of flavor. You have to try this recipe by James Beard Award-winning Chef Virginia Willis.
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Kitchen Tip : Crunchy Creole Ranch Salmon
Ingredients
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1 Cup Panko Breadcrumbs
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Zest of 1 Lemon (Optional)
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2 Tablespoons Fresh Parsley, Chopped
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1 Clove Garlic, Chopped
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Pinch of Tony’s Original Creole Seasoning
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1 Teaspoon Olive Oil
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1 Bag (15 Ounces) of Chickpeas, Drained
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1 Pound Asparagus, Trimmed
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3 Tablespoons Tony’s Creole-Style Ranch Dressing
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24 Ounces Boneless, Skinless Salmon Filet or 4 Boneless Skinless Chicken Breasts
- Clear
Directions
- Heat the oven to 350°F.
- In a small bowl, combine the panko, lemon zest, parsley, garlic, Tony’s Original Creole Seasoning and oil. Set aside.
- Place the drained chickpeas and asparagus in a large ovenproof skillet. Add 1 tablespoon of Tony’s Creole-Style Ranch Dressing. Stir to combine.
- Place the salmon fillets on top of the vegetables. Spread the remaining Tony’s Creole-Style Ranch Dressing on top of the salmon. Sprinkle over reserved panko combination.
- Transfer to the oven and cook until the asparagus is tender and the chickpeas are heated through.
- Remove from the oven and serve once salmon reaches 130-145°F or the chicken reaches 165°F.
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