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 RecipeA very simple baked duck recipe with a deliciously spicy flair.
Ingredients
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1 Pound Long Island Duck
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1 3/4 Tablespoon Tony’s Original Creole Seasoning
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1 Cup Oil
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1 Cup Water
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4 Tablespoons Paprika
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1 Teaspoon Chili Powder
- Clear
Directions
- Cut duck in half and season generously with Tony’s Original Creole Seasoning.
- Rub well on each side.
- Place duck in open baking pan and cover with a mixture of oil and water.
- Sprinkle generously with paprika and chili powder.
- Place pan in 275°F oven and bake 3-5 hours.
- Baste every 30 minutes until the duck is dark, dark brown.
- A chicken fryer, quartered, may be baked in the same manner.
- Reserve pan drippings to cook another time and also to use in dirty rice.
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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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