
Broiled Catfish in Creole White Wine Sauce
Creole For The Soul's broiled catfish takes its flavor profile to a new level with the…
Get Recipe“Flavor and comfort collide in this dish that makes turkey the star,” Chef J. Jackson. His take on the Italian meat-based sauce is seasoned with Tony’s and topped with fresh ricotta cheese.
3 Ounces Pancetta, Diced
3 Tablespoons Extra Virgin Olive Oil
1 Carrot, Chopped Small
1 Small Celery Stalk, Chopped
1/2 Onion, Peeled and Chopped
2 Garlic Cloves, Finely Chopped
1 Bay Leaf
1 Pound Ground Turkey (Dark Meat is Best)
1 Tablespoon Tony’s Original Creole Seasoning
1/3 Cup Red Wine
1 Can (14.5 Ounces) Tomatoes, Crushed
1 Pound Pasta, Cooked
Fresh Ricotta
Tony’s Spice N’ Herbs Seasoning (to Taste)
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Creole For The Soul's broiled catfish takes its flavor profile to a new level with the…
Get RecipeWhether for St. Patrick's Day, a party, or just a night in with the family, these…
Get Recipe