Recipe: Tonyโs โlighten it upโ crawfish pasta with sherry cream sauce
Chef Gaye Sandoz, of Tony Chachereโs, shares an easy Cajun pasta dish with plenty of flavor. If youโre not a crawfish fan, you can substitute shrimp and if youโre not doing pasta, the base makes an amazing dip! Tonyโs โlighten it upโ crawfish pasta with sherry cream sauceIngredients:1 pound Louisiana crawfish or shrimp, cooked1 stick light butter2 tablespoons flour1 bunch green onions, sliced1 cup fat-free evaporated milk2 teaspoons Tony Chachereโs More Spice seasoningSprinkle of Tony Chachereโs No Salt seasoning2 tablespoons Worcestershire sauce1 teaspoon hot sauce1/4 cup cream sherry3 cups angel hair pasta, cookedChopped parsley, for garnishDirections:Melt butter over medium heat. Add seasoning, hot sauce, Worcestershire sauce, crawfish and sherry. More from Tony Chachereโs:
Recipes: Burgers, drumsticks with a Creole twist, plenty of bacon
Chef Gaye, of Tony Chachereโs, is cooking up game day goodies with plenty of bacon and Creole seasoning. Perfect for entertaining, these spicy bacon chicken drumsticks are grilled, then served with Tony Chachereโs ranch salad dressing. The burgers, marinated with Tony Chachereโs burger marinade and seasoned with the bold Creole seasoning, pairs nicely with sharp cheddar cheese and a slice of bacon. Cheddar stuffed bacon wrapped burgersIngredients:3 pounds ground beef1 cup Tony Chachereโs burger marinade2 tablespoons Tony Chachereโs bold Creole seasoning8 ounces sharp cheddar cheese, cut into slices1 pound baconToothpicksDirections:Preheat grill. In a bowl, combine ground beef, burger marinade and 2 tablespoons of bold Creole seasoning.