Search results for 'OMI'S Creole Remoulade Sauce'

Description: Jack Miller's Cajun Cocktail Sauce is a great spicy substitute for ketchup or tomato sauce. It's perfect for shrimp, oysters or crabmeat cocktails. It makes a fantastic dip for boiled shrimp or crawfish. It's tasty on any fried foods or as a topping for hamburgers, hotdogs and meatloaf. Pour it over cream cheese for an easy and exciting dip.
Unit Size: 12 fl. oz. (354mL)
Learn More

Description: Tony Chachere's Famous Creole Seasoning, " the all-in-one seasoning in the little green can," is perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating.
Unit Size: 8 oz. (227g)
Learn More

Description: When you're just cutting down on sodium, try Tony Chachere's Lite Creole Seasoning. This blend has all the same spices as original Tony's Creole Seasoning, but is blended instead with a reduced sodium salt. It's perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating. LOW SALT.
Unit Size: 8 oz. (227g)
Learn More

Description: If you're on a sodium free diet, reach for Tony Chachere's Salt Free Creole Seasoning. It's blended with a salt substitute instead of salt, but has all the same spices as original Tony Charchere's Creole Seasoning. It's perfect for seasoning meats, seafood, poultry, vegetables, soups stews, salads, pasta and barbecue...even popcorn and French fries. Great for grilling and marinating.

Unit Size: 8 oz. (227g)

EGGPLANT PIROGUES Ingredients: 3 eggplants 1 onion, chopped 1/2 bell pepper, chopped 1 tablespoon butter Tony's Creole Seasoning 1 cup chopped ham, shrimp, chicken, or combination 1/2 cup steamed rice cooking spray 1/2 cup bread crumbs Steps: Cut eggplants lengthwise. In a pot, parboil 5 minutes in salted water. Drain. Scoop out the pulp and set aside shells. Place pulp in a large bowl. In a saucepan, sauté ¯nions and bell pepper in butter until tender. Season with Tony's Creole Seasoning. Add all ingredients (except bread crumbs) to eggplant pulp. Blend well. Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with bread crumbs. Bake in a 350?F oven until shells are tender and tops are brown (about 30 minutes). Yields 6 servings.

TONY'S SEAFOOD PIE Ingredients: 1 (9 inch) pie shell 2 tablespoons margarine 1/4 cup chopped bell pepper 1/4 cup chopped green onions 1/4 cup chopped celery 1 (3 oz.) can mushrooms 1/2 pound lump crab meat 1/2 pound shrimp, boiled and peeled 1 cup shredded Cheddar cheese 1/2 cup fresh grated Parmesan cheese 1 tablespoon lemon juice Dash of Crystal? Hot Sauce 1 egg, beaten 1/4 cup mayonnaise or McIlhenny Farms? Spicy Mayonnaise Tony's Creole Seasoning 1/4 cup slivered almonds Steps: Partially bake pie shell at 400?F for 5 to 7 minutes. Remove from oven. Lower heat to 350?F. Melt margarine in a large skillet and Sauté ¢ell pepper, onions, celery, and mushrooms until tender. Add crab meat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, hot pepper sauce, egg, and mayonnaise, stirring well until moist. Add Tony's Creole Seasoning. Remove from heat and drain excess liquid. Spoon into pie shell and bake for about 20 minutes. Top with almonds and remaining cheese. Bake another 10 minutes. Yields 6 servings.

OPELOUSAS BAKED DUCK Ingredients: 1 mature Long Island duck Tony's Creole Seasoning 1 cup oil 1 cup water 4 tablespoons paprika 1 teaspoon MEXENE? Chili Powder Seasoning Steps: Cut duck in half and season generously with Tony's Creole Seasoning. Rub well on each side. Place duck in open baking pan and cover with a mixture of oil and water. Sprinkle generously with paprika and chili powder. Place pan in 275?F oven and bake 3 to 5 hours. Baste every 30 minutes until the duck is dark, dark brown. A chicken fryer, quartered, may be baked in the same manner. Reserve pan drippings to cook another time and also to use in dirty rice. Yields 4 servings.

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

Description: Most people like ketchup with their seafood. Others like tartar sauce. LOUISIANA Tartar Sauce is a mayonnaise base consisting of pickle relish, salt, other spices, onion and garlic. Use it as a dipping sauce for your favorite seafoods or meats.

Unit Size: 10.5 oz. (297g)

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

Description: Don't have the time to make your own cocktail sauce from scratch. LOUISIANA Cocktail Sauce with fresh horseradish combines the perfect blend of tomato paste, salt, lemon juice and garlic. Use it as a dipping sauce for your favorite seafoods or meats.

Unit Size: 12 oz. (340g)

Description: Don't have the time to make your own seafood sauce from scratch. LOUISIANA Cajun Seafood Sauce combines the perfect blend of tomato paste, salt, spices, paprika, onion and garlic. Use it as a dipping sauce for your favorite seafoods or meats. Also great on chicken.

Unit Size: 12 oz. (340g)

Description: Our low-fat marinades give instant easy flavor to a variety of meats. The natural goodness of beef, poultry, wild game, and fish are enhanced by our creative marinade recipes. Marinate in five minutes (not hours!) with Cajun Injector's Deluxe Cajun Injector.

Unit Size: 16 fl oz. (473mL)

Description: Made by Creole Lunch House in Lafayette, LA, these stuffed breads are loaded with ground beef, mild peppers and delicious pork sausage. One pie serves 1 adult. This pack includes 4 pies (full size).

Unit Size: 4 (16 oz.) pies