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 RecipeThis dish by My Diary of Us is great for any backyard BBQ and is super easy and delicious meal to grill up during the week.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Sausage Dogs with Cajun Corn Salsa
Ingredients
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4 Links Andouille Sausage
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Hot Dog Buns
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6 Ears of Fresh Corn on the Cob
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1 Bell Pepper, Diced
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1/4 Cup Tomatoes, Diced
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1/2 Green Onions, Chopped
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2 Tablespoons Parsley, Chopped
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1 Tablespoon Lemon Juice
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1 Tablespoon Melted Butter + 1 Teaspoon
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1/2 Cup Chopped Spicy Pickled Okra (Optional)
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2 Tablespoons Tony’s Original Creole Seasoning
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Creole Mustard for Serving
- Clear
Directions
- Preheat the grill to medium-high heat.
- Add sausages and cook on both sides for 4-5 minutes per side until cooked through.
- Grill corn on all sides until slightly charred. Remove from heat and cut kernels off of cob.
- Make Cajun corn salsa, by combining corn kernels, bell pepper, tomatoes, green onions, parsley, lemon juice, 1 tablespoon butter, okra and Tony’s Original Creole Seasoning in a bowl and stir to combine. Set aside.
- Brush the remaining melted butter on the buns and toast or grill slightly.
- To serve, spread Creole mustard on the bottom of the bun and then place Andouille sausage on top of the mustard. Place a few good heaping spoonfuls of the Cajun corn salsa over top and sprinkle with more parsley and green onions.
- Serve immediately.
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from our Cajun Country Cookbook
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