Original Creole Seasoning 
Roasted Garlic & Herb 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 RecipeMake your holidays unforgettable with this juicy prime rib by @firehousegrub! Tender and packed with festive flavor—it’s the ultimate centerpiece for your holiday feast.
Ingredients
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6lb rib roast
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- Tony Chachere’s Garlic and Herb Injectable
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- Tony Chachere’s Original Creole Seasoning
- Clear
Directions
- Trim any unwanted fat off of the rib roast. Tie It with twine to keep it together.
- Inject rib roast with Tony Chachere’s Injectable. Inject meat in several different spots, about 2-4 inches apart from each other. Some will leak out, and that’s okay. We will use that as a binder to hold the seasoning on.
- Rub the excess injectable over the meat as a binder—season liberally with Tony Chachere’s Original Seasoning. Make sure the entire outside is covered.
- Cooked for about 2 hours and 15 minutes.
- Remove. Cover and let rest for 15 minutes. Slice and serve!
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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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