Original Creole Seasoning 
Blackened Chicken Thigh Skewers
These blackened chicken thighs by @MyDiaryOfUs are seasoned with Tony Chachere’s for that perfect kick and…
Get RecipeAll the comfort, none of the wait. Loaded Once and done right. Try this Loaded Once Potato Recipe by @Tashaliana.
Ingredients
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4 Russet Potatoes
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Potato Salad Mix:
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3 tsp Tony Chachere’s Creole Seasoning
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp smoked paprika
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¼ tsp cayenne pepper
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1 tsp sugar
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1 cup mayonnaise
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2 tbsp yellow mustard
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3 tbsp sweet relish
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¼ cup chopped red onion
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¼ cup chopped celery
- Clear
Directions
- Preheat your oven to 450°F. Scrub and dry the potatoes, pierce each one a few times with a fork, wrap them in foil and place them on the oven rack. Bake for 1 hour or until the skins are crisp and the insides are tender.
- Let the potatoes cool slightly, then slice off the top. Carefully scoop out the insides, leaving a sturdy shell. Place the scooped potato in a bowl.
- In a mixing bowl combine mayo, mustard, relish, red onion, celery, and all seasonings until creamy and well combined. Combine the mix and potatoes. Give a gentle mix and mash the potatoes.
- Spoon the potato salad mixture back into the potato shells. Top each with pulled BBQ chicken and drizzle with your favorite BBQ sauce.
- Serve warm or at room temperature. Optional: garnish with chopped parsley or green onions.
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from our Cajun Country Cookbook
Cajun Lemon Pepper Shrimp
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