Tony's Famous Cajun Kick 
Original Creole Seasoning 
Roasted Garlic & Herb Marinade 
No Salt Seasoning 
Spice N' Herbs Seasoning 
Seasoned Fish Fry Mix 
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 RecipeTurn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by @ChefBradleyBayou. Fresh oysters get a bold boost from Tony Chachere’s Roasted Garlic & Herb Injectable Marinade, then fried until golden. Each slider piles on crunchy Mardi slaw and creamy remoulade for layers of texture and classic Creole flavor. It’s a festive, Mardi Gras-ready recipe that brings big Louisiana taste to every bite.
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Ingredients
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2-3 long french baguettes
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1 head of butter leaf lettuce
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3 tomatoes, thinly sliced and halved
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For the Oysters:
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2 dozen fresh oysters
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Frying oil
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2 cups buttermilk
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Tony Chachere’s Roasted Garlic & Herb Marinade
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Tony Chachere’s Seasoned Fish Fry
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For the Remoulade:
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1 cup mayonnaise
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2 tablespoons stoneground mustard
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3 tablespoons chopped capers
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pinch of sugar
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2 teaspoons smoked paprika
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2 teaspoons hot sauce
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1 tablespoon Tony Chachere’s No Salt Seasoning
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For the Slaw:
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1 head of red cabbage, thinly sliced
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1/4 cup mayonnaise
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apple cider vinegar
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1 head of green cabbage, thinly sliced
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3 tablespoons dijon mustard
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1 bunch of broccoli, chopped
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2 jicama roots, peeled and chopped (or shredding into fine matchsticks)
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1 tablespoon curry powder (or tumeric)
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2 tablespoons olive oil
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Tony Chachere’s Original Creole Seasoning
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Tony Chachere’s Cajun Kick Seasoning
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Tony Chachere’s Spice ‘n’ Herb Seasoning
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Directions
- Begin by making the three different slaws. In a large bowl, combine red cabbage, ¼ cup mayo, a splash of apple cider vinegar, and Tony’s Creole Seasoning to taste. Set aside. In another bowl, combine green cabbage, Dijon mustard, broccoli, and a splash of apple cider vinegar and Tony’s Cajun Kick Seasoning to taste. Set aside.
- In another bowl, combine jicama, curry powder, olive oil, and a splash of apple cider vinegar and Tony’s Spice ‘n’ Herb Seasoning to taste.
- In a bowl mix all ingredients for remoulade until completely combined.
- Begin heating oil in a shallow pan to 350 degrees F for frying.
- Shuck oysters and gently lay the meat on paper towels, gently patting them dry. Carefully inject each oyster with Tony’s Roasted Garlic & Herb Marinade and place into a bowl with buttermilk, making sure each oyster is completely coated.
- Using a “dry hand” and “wet hand” coat the oysters in Tony’s Fish Fry. Fry oysters for 2 minutes or until golden brown and crispy. Let rest on a paper towel-lined plate to soak up excess oil. Sprinkle with Tony’s Cajun Kick Seasoning.
- Slice your baguette into slider-sized “buns” (toasting optional). Spread remoulade on both sides of the bread, dress the bottom half of the slider with a different slaw per slider. Place oyster on slaw, and on the top half of the slider add lettuce and tomato slices. ENJOY!
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