Original Creole Seasoning 
Creole Style Butter Marinade 
Gumbo Base Mix 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeIt’s all about the power of three in this Trinity Gumbo by @HangryHoustonian. Tony’s is matching the “Holy Trinity” with three products in one recipe. This hearty gumbo is sure to be a triple-threat favorite!
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Kitchen Tip : Tony's Trinity Gumbo
Ingredients
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1 Bell Pepper, Chopped
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1 Large Onion, Chopped
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2 Celery Stalks, Chopped
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6 Cups Water
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1 Whole Chicken
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1/2 Pound Smoked Sausage, Sliced
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Tony’s Original Creole Seasoning
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Tony’s Creole-Style Butter Injectable Marinade
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Tony’s Creole Gumbo Base
- Clear
Directions
Making the Chicken:
- Prepare the chicken in a nonstick or aluminum pan.
- Inject the chicken with Tony’s Creole Butter Injectable Marinade.
- Bake chicken at 350°F for one hour and 45 minutes or until the core temperature is at 160°F.
Making the Gumbo:
- Spray nonstick spray in stockpot and sauté vegetables until soft.
- In the same pot, add smoked sausage and brown.
- Shred chicken and place into pot.
- Add 6 cups of water and combine with Tony’s Gumbo Base. Bring to a boil.
- Once at a boil, turn heat to low and simmer for 25 minutes.
- Season gumbo to taste with Tony’s Original Creole Seasoning.
- Ladle gumbo over steamed rice and garnish with chopped green onions and Tony’s Gumbo Base.
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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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