No Salt Seasoning 
Creole Etouffee Base Mix 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeElevate your Southern cooking with this Shrimp and Grits recipe by @creoleseoul, featuring Tony’s rich Etouffée Base Mix! Creamy, flavorful grits paired with succulent shrimp simmered in a savory sauce—comfort food at its finest!
Ingredients
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For The Shrimp:
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1lb shrimp, peeled and deveined
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2 1/2 cups milk
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3 tbsp butter
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Tony Chachere’s No Salt Seasoning, to taste
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Grated Parmesan for garnish
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Chopped green onions for garnish
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For The Polenta:
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1 18-ounce tube of polenta
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3/4 cup chicken broth
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1/2 cup milk
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2 tbsp unsalted butter
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1/2 cup shredded parmesan
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Tony Chachere’s No Salt Seasoning to taste
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1/2 cup chopped basil
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1 box of Tony Chachere’s Creole Etouffee Base MIx
- Clear
Directions
- Slice polenta into cubes, and add the cubed polenta to a medium saucepan set over medium-low heat.
- Stir in the chicken broth and cover. Once the broth starts to bubble, use a potato masher to brad down the polenta cups. Continue to mash until polenta is a smooth texture.
- Pour in the milk and butter and season to taste…continue to stir until fully combined.
- Add the grated Parmesan and chopped basil, and stir it into the polenta. Continue to heat and stir until the butter and cheese are fully melted and combined.
- Reduce heat to low while you make the shrimp étouffée.
- Cook étouffée per package directions. Season to taste with Tony Chachere’s No Salt Seasoning.
- Add a serving of polenta to a shallow bowl followed by the shrimp and étouffée sauce.
- Garnish with grated Parmesan and green onions, and serve.
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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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