No Salt Seasoning 
30-Minute Seafood Marinade 
Supreme Creole Crab Boil 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThis simple yet incredibly flavorful cabbage with smoked sausage by @southernvibin is a hearty and savory one-pot meal.
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Ingredients
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1 pound of medium shrimp “peeled”
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1lb of smoked sausage “sliced”
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1 large onion “sliced thin”
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2 bell peppers “sliced thin”
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1 head of cabbage “chopped”
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1 stick of butter
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1 bottle of Tony’s Seafood Marinade
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2 tbsp Tony’s Seafood Boil
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3 tbsp Tony’s No Salt
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1 cup chicken Stock
- Clear
Directions
- Get your Shrimp in a large Bowl and add half a bottle of Tony’s Seafood marinade & 2 Tbsp of Tonys seafood boil. Give it a good mix around to blend the flavors & put it in refrigerator for 30 mins.
- While your shrimp are in the icebox, get your Dutch oven over Medium Heat so we can get our smoked sausages browned down. Once they are brown & beautiful, remove them to a paper towel to rest.
- In that same pot melt down 1 stick of butter, once the butter is fully melted toss your shrimp in. Let the shrimp cook for 45 seconds on each side in that butter bath before removing them to a resting bowl.
- Add your onions & bell peppers to the pot & let them smother down until they are nice and soft “10 mins” or your desired tenderness.
- Once your onions & peppers are smothered down, add your chopped cabbage in the pot with your chicken stock. You also want to reintroduce yours sausage back in the pot before placing your lid back on & let that smother down for 1 hour on a low heat, “stirring occasionally”
- Sink the shrimp back in giving them a good mix before seasoning 1 final time with your Tony’s No Salt. Cover back up for 15 more minutes.
- Serve over a bed of White rice and Enjoy!!
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