Creole Spanish Rice Dinner Mix 
Spice N' Herbs 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 RecipeDelve into the ultimate flavor explosion with these stuffed poblano peppers by @firehousegrub. These peppers are spicy, cheesy, and oh-so-satisfying.
Ingredients
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6-8 poblano peppers roasted and skin peeled
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4 chicken breasts
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1 box of Tony Chachere’s Spanish Rice
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1 can Rotel
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2 tbsp butter
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1-2 tbsp Tony Chachere’s Spice N Herbs seasoning
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Juice from 1 lime
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1/2 tsp chili powder
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1/2 tsp cumin
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1/2 block of cream cheese
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8 oz sour cream
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1 1/2 cups shredded Colby Jack cheese
- Clear
Directions
- Cook box of Tony’s Spanish Rice according to instructions.
- Preheat the skillet to medium heat.
- Season chicken with olive oil, lime juice, Tony’s Spice N Herbs, chili powder, andcumin.
- Cook chicken for 10 minutes per side or until chicken is at least 160 degrees F internally.Remove, let rest, and dice.
- Add diced chicken to rice with cream cheese and sour cream. Stir to combine.
- Stuff each poblano with chicken and rice mixture. Top with shredded cheese.
- Back at 450 until the cheese is melted on top. Enjoy!
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
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