Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipePralines Au Be’Ne are so simple to make and these are not only a Louisiana favorite, but a Mr. Tony’s favorite.
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Ingredients
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2 Cups Sesame Seeds
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1 1/2 Cups Milk
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2 Cups Sugar
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1 Pinch Salt
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2 Teaspoons Corn Syrup
- Clear
Directions
- Stir sesame seeds in a Dutch oven or skillet over medium heat until parched light brown.
- In a saucepan, heat milk, margarine, sugar, salt and syrup.
- Cook to soft-ball stage.
- Remove from heat and stir until thick.
- Add parched seeds and stir until well mixed.
- Pour mixture into pancake-sized portions on well-greased cookie sheet or waxed paper and cool.
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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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