Supreme Creole Crab Boil 
No Salt Seasoning 
Pepper Sauce 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeCrispy, buttery, and full of sweet heat; @flychefaldenb smashed potatoes make the ultimate side dish for virtually anything, from steak to roasted chicken.
Ingredients
-
1.5 lb baby Dutch potatoes
-
1/4 c Tony Chachere’s Supreme Crab Boil
-
1/3 c butter (melted)
-
1/3 c honey
-
1 tbs Tony’s Pepper Sauce
-
1 tsp paprika
-
1 tsp Italian seasoning
-
1/2 tsp red pepper flakes (optional)
-
1 tsp Tony’s No Salt Seasoning Blend
-
1/4 c grated parmesan cheese
-
Fresh parsley and shredded parmesan cheese for garnish
- Clear
Directions
- Scrub the potatoes clean if dirty and rinse under running water.
- Preheat the oven to 425 degrees Fahrenheit.
- In a large pot, fill it with enough water to cover the potatoes and add in the crab boil. Bring the water to a rolling boil.
- Once boiling, add in potatoes and cook for 12-15 minutes or until tender.
- Strain the water and toss the potatoes in butter, honey, pepper sauce, paprika, Italian seasoning, pepper flakes and No Salt Seasoning Blend.
- Place the potatoes on a nonstick baking sheet and use a fork or bottom of a glass to gently smash the potatoes.
- Sprinkle grated parmesan over the potatoes and bake in the oven for 20-25 minutes or until golden and crispy.
- Garnish with parsley and shredded parmesan and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
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…
Get Recipe