Tony Chacheres Shrimp Creole Recipes

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TONY CHACHERE'S FAMOUS CREOLE SEASONING



Tony Chachere's Famous Creole Seasoning image

From Tony Chachere's CAJUN COUNTRY COOKBOOK. Tony says to "use it like you would salt" Store in an airtight jar.

Provided by Miss Annie

Categories     Creole

Time 5m

Yield 32 Oz. (approximately)

Number Of Ingredients 6

26 ounces salt, free flowing..like Morton's
1 1/2 ounces pepper, black, ground
2 ounces red peppers, ground
1 ounce garlic powder
1 ounce chili powder (like Gebhardt's)
1 ounce Accent seasoning

Steps:

  • Mix well and use like salt.
  • TO SEASON SEAFOOD:.
  • Use half of above mixture and add:.
  • 1tsp. thyme, powdered.
  • 1 bay leaf.
  • 1 teaspoons basil, leaf, sweet.
  • NOTE: If too peppery for children, add more salt to mixture, then season to taste.

TONY CHACHERE'S CREOLE SEASONING (COPYCAT)



Tony Chachere's Creole Seasoning (Copycat) image

Make and share this Tony Chachere's Creole Seasoning (Copycat) recipe from Food.com.

Provided by The Spice Guru

Categories     Vegan

Time 10m

Yield 120 serving(s)

Number Of Ingredients 13

1/4 cup fine sea salt
1 teaspoon cornstarch
5 teaspoons cayenne pepper
5 teaspoons garlic salt
4 teaspoons ground black pepper
1 tablespoon seasoned chili powder
2 1/2 teaspoons celery salt
2 teaspoons ground mustard
1 1/2 teaspoons ground basil
1 1/2 teaspoons ground sage
1 teaspoon onion salt
1/2 teaspoon ground oregano
1/2 teaspoon ground thyme

Steps:

  • COMBINE all ingredients in a resealable container (1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon seasoned chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme).
  • SEAL the container.
  • SHAKE until thoroughly blended.
  • STORE tightly sealed in a cool, dry place away from light and moisture.
  • USE measure for measure in place of Tony Chachere's Creole Seasoning and enjoy.

CAJUN SHRIMP IN FOIL



Cajun Shrimp in Foil image

Cajun Shrimp foil packets are so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you're ready to cook them, just pop them in the oven - perfect for busy weeknights!

Provided by Gina

Categories     Dinner

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon Cajun or Creole seasoning
24 1 pound cleaned large shrimp
3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate, very thinly sliced)
1 medium zucchini (8 ounces each, sliced into 1/4-inch thick rounds)
1 large red bell pepper (seeded and cut into thin strips)
1 1/2 cups corn kernels
1/4 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup dry white wine (such as Pinot Grigio)
2 tbsp olive oil

Steps:

  • In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
  • Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
  • Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
  • Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.
  • To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.
  • To freeze and heat:

Nutrition Facts : Calories 310 kcal, Carbohydrate 21 g, Cholesterol 188.5 mg, Fat 12 g, Fiber 3.5 g, Protein 29 g, Sodium 1318 mg, Sugar 3 g

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