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 flavorful recipe by @michaelgulotta is sure to bring the spirit of Louisiana flavors to your plate for a classic dish that the whole family will love!
Ingredients
-
1 Pound of Red Beans (Soaked Overnight and Drained)
-
2 Smoked Ham Hocks
-
Tony’s Original Creole Seasoning
-
¼ Cup Bacon Fat
-
1 Cup Onion, Chopped
-
1 Cup Bell Pepper, Chopped
-
½ Cup Celery, Chopped
-
2 Cloves Garlic, Minced
-
2 Bay Leaves
-
½ Stick Butter
-
Cooked Louisiana Popcorn Rice
-
Green Onions for Garnish
- Clear
Directions
- In a medium pot, soak beans overnight in enough water to cover.
- Drain and rinse.
- In a Dutch oven or stock pot, add bacon fat, onions, and bell peppers and sauté 5 minutes.
- Add celery and garlic and sauté for an additional 2 minutes.
- Add beans and ham hocks to pot.
- Fill with water 2 inches from the top of pot.
- Add Tony’s Original Creole Seasoning to taste.
- Add bay leaves and butter.
- Cook slowly until beans are tender (about 2 hours) stirring often.
- Cut the sausage in half lengthwise and sear in a cast iron skillet.
- Serve red beans over rice with sausage link, garnish with green onions. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
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…
Get Recipe