Tony Chachere's Famous Creole Seasoning

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$240

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.

  • Buy 2 for $222 each and save 7%
  • Buy 12 for $205 each and save 15%
SKU
2001

VENISON PARMESAN Ingredients: 1 pound venison steak, 1/4 inch thick Tony's Creole Seasoning 1 egg 2 cups hot water 1/3 cup grated Parmesan cheese 1/3 cup bread crumbs 1/4 cup olive oil 1 onion, finely chopped 2 tablespoons margarine 1 (6 oz.) can tomato paste 1 teaspoon salt 1/2 teaspoon marjoram 1/2 pound Mozzarella cheese Steps: Cut steak into 8 pieces and season with Tony's Creole Seasoning. In a bowl, beat egg with 2 teaspoons water. In another bowl, mix Parmesan cheese and bread crumbs. Dip meat in egg mixture and roll in dry mixture. Heat oil in a large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay pieces in a shallow, wide baking dish. In same skillet, cook onions in margarine until tender. Mix tomato paste in a bowl with hot water, salt, and marjoram. Add to skillet. Boil a few minutes, scraping all of the brown bits from the bottom. Pour most of the sauce over the steak. Top with thin slices of Mozzarella cheese; pour remaining sauce over cheese. Bake in 350?F oven for 30 minutes. Yields 4 servings.

TONY'S SHRIMP STEW Ingredients: 1 pound shrimp, peeled Tony's Creole Seasoning 4 tablespoons margarine 3 tablespoons all-purpose flour 1 onion, chopped 1 bell pepper, chopped 2 ribs celery, chopped 1 clove garlic, minced 1 tablespoon chopped green onions Steps: Season shrimp with Tony's Creole Seasoning and refrigerate. Make a roux with margarine and flour in an aluminum Dutch oven. When chocolate colored, remove from heat and add all vegetables, except green onions. Stir mixture until it stops sizzling; add shrimp, and enough warm water to cover all ingredients. Return to heat and simmer for 30 minutes. Serve over steamed rice and garnish with green onions. Yields 4 servings.

CAJUN ROLLED STEAK Ingredients: 1 large round steak, Tony's Creole Seasoning, 1 onion, sliced 1 bell pepper, sliced 3 ribs celery, chopped String or toothpicks 1 tablespoon oil Steps: Season round steak with Tony's Creole Seasoning. Spread onion, bell pepper, and celery evenly on steak. Roll up jelly roll style and tie with string or secure with toothpicks. Place in a skillet with oil. Cook on medium heat until brown, adding a little water while cooking. Steak will make its own gravy. Cover and cook for 45 minutes or until tender. Adjust seasoning. Slice and serve over steamed rice. Yields 6 servings.

 

More Information
Producer Tony Chachere's
Perishable 0
Size 8 oz. (227g)
Serving Size 1/4 Tsp. (1g)
Serving per container 227
Sodium 310
Sodium per unit 13
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