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.
purchased product, such as Tony Chachere's, there is salt in
ight consistency.).
Sprinkle the Tony Chachere's over the tots. You
thyme, garlic, lemon-pepper, and Tony Chachere's seasoning, stir well, and
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.
dd 1/2 tablespoon of Tony Chachere's Seasoning.
Cut your
ven better).
Salt & Pepper (Tony Chachere's Creole Seasoning is best
n teriyaki sauce; sprinkle with Tony Chachere's seasoning, using a good
Heat oven to 375\u00b0.
Lay shrimp in greased baking dish. Generously coat with margarine.
Sprinkle with Tony Chachere Creole seasoning heavily.
Cayenne is to taste, the more you use, the hotter it is, so start with a little.
Turn shrimp with spoon to coat.
Add a little garlic to enhance flavor.
Check every 10 to 15 minutes, turning shrimp each time.
Add more margarine and spices if necessary to coat all.
Shrimp will turn pink when done. Enjoy!
Saute vegetables in butter until soft; adding Tony Chachere's seasoning.
Add crawfish and cook over medium heat 2 to 4 minutes. Add 6 cans of soup and lower heat to low.
Do not add water and don't bring to a boiling state.
Serve over white rice.
Preheat oven to 475 degrees.
Place chicken breast in 9x13 inch pan, sprayed with Pam.
Slice potatoes 3/8 inch thick and place in pan.
Place sliced onion rings on chicken.
Sprinkle liberally with Tony Chachere's.
Pour Italian dressing over all. Cover with foil and bake at 475 degrees for 45 minutes to 1 hour.
Spray Pam in a 9x12 baking dish.
Fill the dish with sliced yellow squash.
Pour enough milk to cover the bottom of the dish. Sprinkle Tony Chachere's creole seasoning to cover the top. Sprinkle green onions on top.
Cover with foil and bake in 350 degree oven 1 hour, until squash is soft.
Remove and mash.
Stir in brown sugar and bread crumbs.
Sprinkle cheese over the top and bake about 15 minutes or so.
Serves lots!
Roll chicken breasts in flour.
Set aside.
Melt
butter in a large skillet.
Slowly pan-fry breasts in butter until crispy brown (about 15 minutes).
Pour wine and chicken broth into skillet with chicken. Add onions and mushrooms. Squeeze lemon juice over mixture. Add several lemon slices on top. Season to taste with Tony Chachere seasoning mix.
Simmer for 20 minutes until broth thickens.
Serve over cooked angel hair pasta.
Cut chicken into serving pieces.
Brown in hot cooking oil. Remove chicken from pot and add flour.
Stir until roux is light brown.
Add onions and cook until wilted.
Add chicken and 1 quart of water.
Cook until chicken is tender.
Season with Tony Chachere seasoning.
Mix 1/2 part mustard and 1/2 part Louisiana hot sauce together in a large bowl.
Mix 1/2 part corn meal and 1/2 part cracker meal together in large cake pan.
Add Tony Chachere Creole seasoning and black pepper to the meal mix per your taste preference and mix together.
Roll fish into meal until they are completely covered by the meal.
Remember to sift meal frequently to remove lumps.
Fry fish in hot peanut oil.
aking dish. Season generously with Tony Chachere's Creole Seasoning. Add wine
Spray bottom and sides of a 9x13\" glass dish.
Place the frozen loins in the dish in single layer.
Squeeze the juice of half a lemon on top.
Melt the Smart Balance Spread in the microwave for 30 seconds or so.
Pour the melted spread over the fish.
Sprinkle with Tony Chachere's original creole seasoning, to taste.
Bake in preheated 350 degree oven for 30 minutes, or until fish flakes with a fork.
ize of potato pieces).
Tony Chachere's Original Creole Seasoning contains
In a skillet, brown hamburger and onions. Drain and season with salt, pepper and Tony Chachere's (Cajun seasoning).
Place tator tots in prepared 9 x 13 pyrex dish.
Sprinkle hamburger and onions over tator tots.
In a bowl, mix togethers soups. (you may add a little milk to thin this if desired) Spread over hamburger.
Sprinkle shredded cheese over top.
Bake at 350\u00b0 for 30 minutes.
Enjoy!
hili powder & 2 tbsn. of Tony Chachere's Creole Seasoning.
Stir