1. Melt margarine in heavy saucepan. Add tomato sauce and sugar and cook 5 minutes. Add all other ingredients plus water. Also add 2 cups of Tony Chachere's Basic Vegetable Mixture. Simmer for 2 hours over low heat until thick. Add more water if needed and season to taste.
2. For Italian dishes, add herbs and cheese.
3. For fish dishes, add mushrooms, shrimp, or crab meat.
ide of the skillet, sprinkle Tony's over the onions and
ajun spices to dishes or recipes that are already salty enough
Bake yam for 40-45 minutes at 400.
(This will leave the yam baked nearly all the way through, but firm enough to slice when cool).
Remove yam from oven and allow to cool enough so that you can handle it.
When cool, remove skin and slice into 1-inch bite-size pieces.
Melt 1 TBSP of butter in large skillet.
Add chopped onion and pecans.
Saute for a couple of minutes until onions pieces begin to turn brown.
Add yam slices, maple syrup, and cinnamon and saute for 3-5 minutes, stirring often, or until yam pieces are hot and ...
s great for slow-cooking recipes!
If making this as
n a ton of different recipes because I love spicy food
pply an even layer of Tony's Cajun Seasoning to the
ith half the amount of Tony's seasoning. Set aside.
Butter bottom and sides of 9 x 13-inch glass baking dish. Season potatoes with Tony's. Lay potatoes on bottom of baking dish. Spread one can of mushroom soup over potatoes. Lay pork chops on potatoes; sprinkle onions and bell pepper on top of meat. Mix second can of soup with water; pour over meat. Bake at 350\u00b0 for 1 1/2 hours to 1 hour and 45 minutes.
ven better).
Salt & Pepper (Tony Chachere's Creole Seasoning is
Cut the alligator into 1\" cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
Drain milk then season meat (in the same bowl) with Tony's Creole Seasoning.
Add the mustard to the bowl and mix well, coating meat with mustard.
Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
Deep fry at 375 F for 5 to 6 minutes or until golden brown.
Serve hot with French fries and seafood sauce or other dipping sauce.
he stick of butter. Add Tony's seasoning to taste. To
Sprinkle both sides of fillet with Tony's seasoning.
Top the fillets with 1 pat of butter on each fillet.
Squeeze the lemon and lime all over the fillets, (about 1 teaspoons of each on each fillet).
Turn heat on using HIGH setting. Wait for 20 minutes before adding fillets.
Grill on preheated grill, over indirect heat for 5 minutes per side, then serve. (The middle will be red and the outside cooked to perfection).
Please Note: Cooking the tuna all the way through will take away from the taste and texture of the fish.
Brown meat w/onion. Season w/Tony's (use less if you're using soup mix, which already has salt).
Add soup and water and corn. Bring to a boil.
Add noodles and cook on medium heat for 7 minutes. .
Add cheese and simmer until melted.
dd 1/2 tablespoon of Tony Chachere's Seasoning.
Cut
rolling boil then add Tony Chacheres (or salt) and the
Marinade the fillets with half a cup lemon and Tony's Creole Seasoning for about 30 minutes.
Preheat oven to 350\u00b0F. Blend butter/olive oil, garlic, cilantro, and remaining lemon juice in blender. Pour over fillets.
ENJOY!
Cover fish and seasoning with water.
Use cast-iron pot.
Layer cooking oil, fish, onion, bell pepper, garlic and V-8.
Pour Ro-Tel tomatoes and dissolved Tony Chachere instant roux over layers. Cover pot and cook over low flame.
Every ten or so minutes, remove cover and gently shake pot.
Do not stir.
Stirring breaks up the fish.
Simmer for 20 to 25 minutes.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
To prepare dressing, put chopped eggs in the cornbread that has been crumbled. Saute green onions, bell pepper, garlic and celery in margarine until done; add to cornbread and egg mixture. Add cream of chicken soup; mix. Add 3 qt. chicken broth and season with Tony's seasoning; stir well. Add chicken. Bake in large Magnalite roaster for about 2 hours at 350\u00b0.