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 RecipeWhen the summer heat has you looking for relief, these refreshingly cool shrimp rolls are just what you need! Creole For The Soul says with the flavors of fresh gulf shrimp, herbs, veggies and Cajun seasoning, these rolls will be the new backyard BBQ favorite.
Ingredients
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2 Pounds Fresh Shrimp, Peeled and Deveined
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2 Lemons, Halved
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1/2 Cup Mayonnaise
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1/2 Cup Red Bell Pepper, Finely Diced
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1/2 Cup Shallots, Finely Diced
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1 Cup Celery, Finely Diced
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1/4 Cup Fresh Dill
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2 Tablespoons Freshly Squeezed Lemon Juice
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4 Hoagie Rolls or Hot Dog Buns
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Tony’s Original Creole Seasoning, to Taste
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Italian Seasoning, to Taste
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Cayenne, to Taste
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Butter
- Clear
Directions
- Fill a medium pot halfway with water. Squeeze lemon juice from halved lemons into the pot and turn on high heat. Bring to a boil and add in the shrimp.
- When the water starts boiling again, turn off the heat and let the shrimp sit and cook for 3 minutes. Once fully cooked, drain the shrimp and rinse with cold water to stop the cooking process. Place the shrimp in a bowl with a top and put in refrigerator.
- In a bowl, add celery, bell pepper, shallots, dill, Tony’s Original Creole Seasoning, Italian seasoning and mayonnaise. Stir to mix and then add in lemon juice. Taste and adjust seasonings as needed.
- Stir shrimp into the mixture. Continue to taste and adjust all seasonings as needed. Cover bowl and refrigerate for 30 minutes.
- Baste buns with melted butter and toast in oven at 350°F for 5-10 minutes.
- Stuff buns with shrimp mixture and serve. Enjoy!
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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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