Creole Butter & Jalapeno Marinade 
More Spice 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 RecipeCraving something cozy? This French Onion Black Eyed Peas recipe by @ChefBradleyBayou is just what you need to bring good luck into the New Year. With Tony Chachere’s Jalapeño Butter Marinade and More Spice Blend, every bite brings the heat.
Ingredients
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1/2 cup unsalted butter
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3 Tbsp cooking oil
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4 large onions, sliced
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5 cloves garlic, minced
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2 green bell peppers, diced
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4-5 stalks celery, diced
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6 cups beef broth (+ more if necessary)
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2 Tbsp apple cider vinegar
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1 lb dried black-eyed peas, soaked for 4-12 hours
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1 lb (2 medium) smoked ham hocks (OR 1 lb smoked turkey leg)
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5 bay leaves
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4 Tbsp Tony Chachere’s Jalapeño Butter Marinade (divided)
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4 Tbsp Tony Chachere’s More Spice Blend (divided)
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1 1/2 cup heavy cream
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1/2 cup grated parmesan cheese
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1/2 cup grated gruyere cheese
- Clear
Directions
- Slowly caramelize onions on low heat in a heavy-bottomed pan with unsalted butter and 1 Tbsp oil. Cook until a rich, deep brown color, about 45 minutes – 1 hour. Once onions are to your liking, remove from the pan and set aside.
- In a 8 qt pot with 2 Tbsp oil, saute bell peppers and celery until translucent, adding garlic at the end until aromatic. Add apple cider vinegar and caramelized onions back into the pot.
- Add broth, ham hocks, bay leaves, 2 Tbsp Tony’s Jalapeno Butter Marinade, and 2 Tbsp Tony’s More Spice Blend. Mix well, and bring to a boil. Reduce the heat to simmer, cover, and cook for 45 minutes.
- Add strained black-eyed peas and 1-2 C extra stock if the base is too thick. Bring back to a boil, and reduce to a simmer. Cover and cook for 1 hour. (You can reduce the time by 1 hour using canned cooked black-eyed peas)
- Uncover and remove ham hocks and bay leaves. Simmer for 30 more minutes uncovered, or until black-eyed peas are to the desired tenderness.
- Whip heavy cream until medium peaks form, and it is solid enough to hold its shape.
- Gently fold in 1 tsp Tony’s Jalapeno Butter Marinade, 2 tsp Tony’s More Spice Blend, parmesan, and gruyere cheese. Top servings of black-eyed peas individually with a dollop of mousse.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
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