Spice N' Herbs 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 RecipeFire up the grill and try this Stuffed Grilled Chicken Caprese recipe by @firehousegrub. This is a quick, easy, and flavorful meal that will NOT disappoint.
Ingredients
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Tony Chachere’s Spices N Herbs Seasonings
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3lbs chicken breasts
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Paprika
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4 roma tomatoes diced
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Sliced mozzarella cheese
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1 tbs minced garlic
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4 tbs chopped fresh basil
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1 tbs olive oil
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Balsamic glaze
- Clear
Directions
- Cut pocket into chicken breast to be able to put stuffings in. Liberally season both sides of chicken with Tony Chachere’s spice and herb seasoning and paprika.
- Prepare the stuffing. Combine tomatoes, olive oil, 1 tsp of Tony Chachere’s spice and herb seasoning, minced garlic, and 2 tbs basil in a mixing bowl. Stir to combine.
- Place a slice or two of mozzarella cheese in the pocket of the chicken breast. Next, place some of the tomato stuffing inside the pocket. Close the chicken up and seal it with a toothpick if needed.
- Grill chicken at 375-400 for 10-12 minutes per side or until chicken is cooked thoroughly. If baking chicken, bake at 350 for 25-30 minutes.
- Garnish with remainder of basil and drizzle with balsamic glaze.
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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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