BOLD Creole Seasoning 
Spice N' Herbs Seasoning 
Creole Style Butter Marinade 
Seasoned Fish Fry Mix 
Easy Chicken Jambalaya
Bring bold Creole flavor to the dinner table with this easy Chicken Jambalaya recipe by @TFTI.BBQ.…
Get RecipeLooking for a bold and flavorful twist on the traditional Vietnamese bánh mì? This Shrimp Bánh Mì Po’boy by @406_BBQ is where it’s at. With crispy shrimp marinated in Tony Chachere’s Creole Style Butter Marinade, it combines Vietnamese tradition with a touch of Creole soul for the perfect lunch, game day, or cookout.
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Ingredients
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For the Bánh Mì:
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3 lbs of shrimp
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Tony Chachere’s Creole Style Butter Injectable Marinade
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1 cup buttermilk
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Tony Chachere’s Seasoned Fish Fry Mix
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Tony Chachere’s Spice N’ Herbs Seasoning
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French bread
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pickled carrots
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sliced cucumbers
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cilantro
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For the Remoulade:
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1 cup mayonnaise
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1 Tablespoon mustard
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2 Tablespoons sriracha
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2 cloves of garlic, minced
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1 Tablespoon chopped parsley
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1 Tablespoon green onion
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1 Tablespoon Tony Chachere’s Bold Creole Seasoning
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2 Tablespoons lemon juice
- Clear
Directions
- Mix one bottle of Tony’s Creole Style Butter Injectable Marinade and 1 cup buttermilk.
- Marinate shrimp for at least 30 minutes in the Tony’s-buttermilk mixture.
- Mix remoulade sauce ingredients and set aside.
- Heat a pot of oil to 350 degrees Fahrenheit.
- Pour Tony’s Fish Fry Mix into a pan and toss in the marinated shrimp, then deep fry the shrimp for 2 minutes.
- Toss fried shrimp in 2 tablespoons of Tony’s Spice n’ Herbs Seasoning.
- Slice the French bread in half and spread remoulade sauce.
- Top with sliced cucumbers, pickled carrots, and cilantro
- Add shrimp and more remoulade sauce, and top with sliced chives
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