Instant Creole Roux Mix 
No Salt Seasoning 
Original Chili Seasoning Mix 
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 Gumbo-Chili recipe by @ChefBradleyBayou combines bold Cajun flavor with classic Southern comfort in one hearty bowl. Made with Tony Chachere’s Original Chili Seasoning Mix and Tony’s Instant Roux Mix, it delivers rich, slow-simmered flavor in every bite.
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Ingredients
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1 box Tony Chachere’s Original Chili Seasoning Mix
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4 cups chicken broth
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1 lb ground beef
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3 Tbsp butter
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2 green bell peppers, diced
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1 large onion, diced
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5 stalks celery, diced
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1 bunch green onions, sliced thin
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1/2 lb grated sharp cheddar cheese
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1 cup Tony Chachere’s Instant Roux Mix
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Tony Chachere’s No Salt Seasoning Blend
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2 12ox cans diced tomatoes of choice
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grits of choice cooked as directed (6 servings worth)
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sour cream (optional)
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Fritos or other corn chips (optional)
- Clear
Directions
- In a 8 qt pot, sauté bell peppers, onion, and celery until translucent. Add ground beef and brown, cooking all the way through while crumbling the beef. Mix in 1 tbsp Tony’s No Salt Seasoning Blend.
- In the same pot, add 1 cup of chicken broth with Tony’s Instant Roux Mix and combine well. Bring to a heavy simmer for 2 minutes.
- Add in the remaining stock, Tony’s Original Chili Seasoning Mix, and diced tomatoes. Bring to a slight boil and lower the heat. Simmer for 30 minutes.
- Make grits as directed, using Tony’s No Salt Seasoning Blend to flavor, and extra butter for a creamier texture. Once grits are complete, fold in cheddar cheese until melted, and green onions.
- Plate like you would a gumbo, with the liquid around the grits acting as “rice”, top with sour cream and chips.
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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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