Original Creole Seasoning 
No Salt Seasoning 
Smoked Chicken Jambalaya
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Ingredients
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Tony Chachere’s No Salt Creole Seasoning
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Tony’s Original Creole Seasoning
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1 lb ground beef
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Flour Tortillas
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Cheddar Cheese
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1 yellow onion diced
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1/2 cup mayo
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1/4 ketchup
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1/4 cup thinly diced pickles
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1 tbs Worcestershire sauce
- Clear
Directions
- Start off by making the sauce. Add onion to skillet or flat top. Season with Tony’s no salt seasoning. Cook until caramelized. While onion is cooking, combine mayo, ketchup, Worcestershire sauce, pickles, and 1 tsp of Tony’s no salt seasoning in a bowl. When onion is done add it to the bowl. Stir to combine and place in the fridge.
- Heat skillet or flat top to high medium-high heat.
- Add beef to a mixing bowl. Season liberally with Tony Chachere’s original seasoning. Form 5-6 patty balls.
- Place patty balls onto skillet or flat top. Place a tortilla on top of patty ball. Smash tortilla and patty ball using a grill press or spatula.
- Cook for 3-4 minutes. Flip and move to low heat. Top with cheddar cheese and remove from heat.
- Top with sauce and desired toppings. I topped mine with lettuce, tomatoes, bacon, French fries, and more sauce.
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