Original Creole Seasoning 
Creole Butter & Jalapeno Marinade 
Crispy Creamy Turkey and Sausage Pasta
This turkey and sausage pasta by @TFTI.BBQ is comfort food at its finest! Creamy and packed…
Get RecipeGet ready to lick your fingers clean—this sticky chicken by @southernvibin is the ultimate blend of sweet, savory, and delicious!
Ingredients
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Family Pack Chicken “Bone in”
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3 large onions “chopped”
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1 stick unsalted butter
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1/4 cup sugar
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3 tbsp all purpose flour
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1 Bottle of Tony’s Jalapeno Butter Injectable Marinade
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Tony Chachere’s Original Creole Seasoning
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Onion powder
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Garlic powder
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3 cups chicken stock
- Clear
Directions
- Start off by injecting your chicken legs and thighs with Tony’s Jalapeno Butter Injectable.
- Once you have your chicken injected its time to begin seasoning your chicken with as little or as much as your heart desires. “Onion Powder, Garlic Powder, Tonys Original”.
- Once your chicken is well seasoned it’s time to sprinkle the flour onto the chicken and place to the side and get your pot under a medium heat.
- Drop in your stick of butter stirring until fully melted. Throw in your Sugar. Using your spoon keep everything in your pan being moved around. This is what Maw-Maw use to call a sugar roux.
- Once it becomes a smooth consistency, place your chicken in the pot.
- Allow your chicken to cook for about 10 mins. Turning every 2 mins until the chicken is browned and pretty.
- Place your chicken aside in a large bowl. “make sure to use a bowl so we can collect the juice while the chicken rests” While the chicken is resting on the side we are going to go into the same pot with our chopped onions and a half cup of chicken stock.
- Scrape and mix well and allow your onions to smother until they are nice and soft.
- Once your onions are soft its time to reintroduce the chicken into the pot, “Be sure to dump in all the juices from the chicken bowl” Followed by the remaining of your chicken stock. Reduce your heat to low and cover up for 2 hours.
- Serve over White Rice or Mash Potatoes of your choice and enjoy.
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from our Cajun Country Cookbook
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