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 RecipeChef RLI’s Pan Roasted Lobster with Brandy Cream combines the decadence of a lobster and brandy with a touch of Creole heat!
Ingredients
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3 Live Lobsters
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1/4 Cup Grapeseed Oil
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3 Tablespoons Brandy
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1 Cup Seafood Stock
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1/2 Cup Fire Roasted Tomatoes, in their Juice
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1/2 Cup Heavy Cream
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1/4 Cup Celery, Thinly Sliced
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1/4 Cup Rainbow Carrots, Thinly Sliced
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1/4 Cup Scallions, Thinly Sliced
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1 Tablespoon Fresh Thyme
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1/2 Tablespoon Tony’s Original Creole Seasoning
- Clear
Directions
- Using a kitchen towel, carefully pull off the claws and tails of the lobsters.
- Bring a large pot of water to a boil.
- Add the lobster claws to the water, cover and cook for about 6 minutes.
- Remove the claws from the pot and shock them in a prepared bowl of ice water (this will stop the cooking process).
- Next, remove the claws from the ice water.
- Carefully crack the claws using a mallet, remove the meal and reserve until ready for use.
- Using a sharp knife, split the tails in half lengthwise (the the meat in the shells).
- Heat the grapeseed oil over high heat in a medium cast-iron skillet.
- Add the tails to the pan shell side down, cover and cook for about 3-4 minutes.
- Remove the pan from the heat and add brandy.
- Return the pan to the heat and cook for about 1 minute, uncovered.
- Add the stock and tomatoes and cook for 2 minutes.
- Add the cream, reserved lobster meat celery, scallions, carrots and fresh thyme.
- Cook for another minute and season with Tony’s Original Seasoning. Adjust seasoning to taste.
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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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