Original Creole 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 RecipeOnce you taste this barbacoa meat, you will never put anything else in your burritos! This Barbacoa Burrito Meat by Firehouse Grub is slow roasted to perfection in flavorful Tony’s seasonings until it’s tender and melt-in-your-mouth delicious.
Ingredients
-
2 Pounds Chuck Roast (Option: Use Venison)
-
1/2 Cup Flour
-
2 Tablespoons Tony’s Original Creole Seasoning
-
3 Tablespoons Cumin
-
1 White Onion
-
4 Chilies de Arbol Peppers
-
2 Cups Beef Broth
-
1 Tablespoon Garlic, Minced
-
Canola Oil
- Clear
Directions
- Cut chuck roast, or venison, into 2- or 3-inch cubes.
- Combine flour and 1 tablespoon of Tony’s Original Creole Seasoning in a tray or bowl. Lightly coat meat in flour mixture.
- Heat Dutch oven or skillet to medium-high heat.
- Add canola oil and sear on all sides of beef.
- Dice onion and sauté in same skillet. Roughly chop peppers and add with the onion.
- Once onion is brown and soft, add garlic. Cook until fragrant, about 1 minute.
- Return beef to Dutch oven. Add cumin and the rest of Tony’s Original Creole Seasoning. Add beef broth.
- Bring to a boil. Reduce heat and simmer for 3 hours or until meat is tender enough to shred.
- Shred beef and then use it in your burritos with your favorite toppings. 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