Praline Honey Ham Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeBananas Foster is a traditional dessert of Louisiana that found its origin in New Orleans in the early 1950s. This irresistible version made with Tony’s Praline Honey Ham Injectable Marinade, keeps the recipe simple so everyone can make their own!
Ingredients
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1/4 Cup Dark Rum
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1/2 Teaspoon Cinnamon
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1 Teaspoon Vanilla Extract
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1 Bottle Tony’s Praline Honey Ham Injectable Marinade
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4 Ripe Bananas, Cut in Half Lengthwise then Halved
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Vanilla Bean Ice Cream
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- Clear
Directions
- Combine Tony’s Praline Honey Ham Injectable Marinade (half of the bottle) with cinnamon and vanilla extract into the skillet.
- Place skillet over low heat and continually stir.
- When the sugar dissolves, place the cut bananas into the skillet and heat/fry until brown and soft.
- Add your preferred dark rum.
- When the dark rum becomes hot, slightly tilt the skillet and ignite the rum.
- After flames die down, place bananas in a bowl with or over your ice cream.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
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