Crispy Creole Hush Puppy Mix 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeCheck out @VeryVera’s spin on Tony’s Spiced Pear Skillet Cake! It’s the same spiced flavors, but this time blended with the sweetness of peaches, and the perfect dessert for any time of the year.
Ingredients
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1 Box Tony’s Crispy Creole Hush Puppy Mix
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1 Cup Brown Sugar
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1 Tablespoon Cinnamon
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1/4 Teaspoon Ground Ginger
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1 Teaspoon All Spice
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1 Teaspoon Vanilla Extract
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4 Tablespoons Melted Butter
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1 Egg
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3/4 Cup Milk
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1 Cup Diced Peaches, Plus 8-12 Fresh Peach Slices
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Powdered Sugar or Turbinado Sugar for Dusting
- Clear
Directions
- Preheat oven to 350°F.
- Mix Tony’s Crispy Creole Hush Puppy Mix, brown sugar, cinnamon, ginger and all spice in a large bowl.
- In another bowl, mix together vanilla, butter, egg and milk. Whisk to combine.
- Fold wet ingredients into the dry ingredients and then fold in diced peaches.
- Butter a 9″ cast iron skillet.
- Pour batter into the skillet and then top with more fresh peach slices.
- Bake for 25-35 minutes until cake is cooked through.
- Let cool completely and then sprinkle with powdered sugar or Turbinado sugar.
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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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