Original Creole Seasoning 
Tomahawk Steak & Grilled Lobster
Indulge in the perfect surf and turf pairing. This succulent grilled lobster served alongside a flame-seared…
Get RecipeThis Trout Marguery is a simple and easy recipe that only requires Tony’s Original Creole Seasoning and olive oil to bake. It is the sauce that gives this dish that boost of flavor, which is made with lemon juice, shrimp, crab meat and mushrooms.
Ingredients
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3 Pounds Trout
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3 Tablespoons Tony’s Original Creole Seasoning, Divided
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3 Tablespoons Olive Oil
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2 Whole Egg Yolks, Beaten
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1 Cup Margarine, Melted
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2 Tablespoons Lemon Juice
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1 Cup Shrimp
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1/2 Pound Lump Crab Meat
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1/2 Cup Mushrooms
- Clear
Directions
- Season fish with 2 tablespoons Tony’s Original Creole Seasoning in a baking pan and add olive oil.
- Bake in oven at 375°F for 30 minutes.
- As fish bakes, prepare the sauce.
- To make sauce, place egg yolks in top of double boiler over hot (not boiling) water and gradually add melted margarine, stirring constantly until mixture thickens.
- Add lemon juice, shrimp, crab meat, mushrooms and 1 tablespoon Tony’s Original Creole Seasoning.
- Stir and cook for about 10 minutes to heat thoroughly.
- Place baked fish on a platter and cover with sauce.
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from our Cajun Country Cookbook
Fried Scallops
These golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can…
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