Creole Style Butter Marinade 
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 RecipeLooking to modify the turkey tradition this year? Go get the smoker ready! Warning: this recipe doesn’t leave leftovers.
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Kitchen Tip : How to Use Tony's Injectable Marinades
Ingredients
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1 Turkey Breast (6 Pounds)
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Tony’s Creole-Style Butter Injectable Marinade
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Tony’s Original Creole Seasoning
- Clear
Directions
Preheat grill or smoker to 250°F.
NOTE: You are looking for indirect heat, so you want to leave enough space for the turkey breast so that the fire will not be directly under it.
- Use whichever wood chips you like to create the smoke and allow them to soak in water while you prepare the turkey breast.
- Inject the turkey breast with Tony’s Creole-Style Butter Injectable Marinade. Use as much as you’d like.
- Be sure to space out the injection sites so the marinade goes throughout the entire turkey breast.
- Coat the entire outside of the turkey breast with Tony’s Original Creole Seasoning.
- Place the turkey breast on the preheated smoker or grill.
- Allow it to smoke for 3.5-4 hours, or until the meat thermometer reads 165°F when inserted into the thickest part of the breast.
- Remove turkey breast from the smoker or grill, place it in a pan and cover it loosely with foil.
- Allow turkey breast to sit for 15 minutes before slicing and serving.
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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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