Original Creole Seasoning 
Pepper Sauce 
Steak Loaded Nachos
Steak-loaded nachos: flavorful, messy, and made for summer hangs. Piled high with juicy grilled steak, crispy…
Get RecipeThis classic creamy appetizer by Chef Cory Bahr gets new flavor with fresh shrimp and Creole seasoning. You will definitely want these deviled eggs for your next party!
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Kitchen Tip : Louisiana Shrimp Deviled Eggs
Ingredients
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6 Boiled Eggs
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1/2 Pound Crab Boil Poached Shrimp
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1 1/2 Tablespoon Mayonnaise
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1/2 Tablespoon Yellow Mustard
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1 Tablespoon Pickles, Chopped
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1 Pinch Chives
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1 Tablespoon Dill
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Tony’s Original Creole Seasoning, to Taste
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3 Dashes Tony’s Pepper Sauce
- Clear
Directions
- Cut your deviled eggs in halves (on the equator) removing the yolks and placing them in a bowl. Break apart yolks with a spoon.
- Roughly chop your shrimp and pickles, them combine with the yolks. Add chives, yellow mustard, mayonnaise, Tony’s Original Creole Seasoning and Tony’s Pepper Sauce. Combine well.
- To plate, use some of the deviled egg base to “glue” the boiled egg whites to the plate. Fill the egg whiles with the deviled egg base and top with dill and more Tony’s Pepper Sauce.
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from our Cajun Country Cookbook
Smashed Potato Salad
Creamy, crispy, and loaded with flavor. This smashed potato salad by @MyDiaryOfUs flips the script on…
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