Recipes by their Ingredients

Tony Chacheres Creole Spice

  • Cajun Jambalaya

    Cajun Jambalaya
    Cajun Jambalaya
    (Serves 6-8)

    [The Holy Trinity]
    1 Bell Pepper Finely diced
    1 Large Onion Finely diced
    4 Celery stalks Finely diced

    Proteins
    1 lb Andouille sausage sliced
    1 lb shrimp (26/30), peeled & cleaned

    Seasonings for Shrimp
    2 tsp Tony Chacheres Creole Spice

    Spices and other ingredients needed
    2 cups long grained Louisiana Rice
    3 1/2 - 4 cups Chicken stock
    2 tblsp vegetable oil
    1 tblsp Kitchen Bouquet
    1 tblsp Tomato paste
    1 tblsp Seasoning salt
    3 Garlic cloves finely diced, approximately 2 tsp.
    1/2 tsp Oregano
    1/2 tsp Thyme
    1/2 tsp Old Bay seasoning

    Garnish
    1/2 cup Green onions chopped
    1/4 cup Parsley chopped


    NOTES:Mahatma brand rice is Louisiana Long Grained rice. 26/30 is the shrimp size, 26 to 30 shrimp per pound is a medium sized shrimp, once you get to U15 (under 15 shrimp per pound they are quite large!), whereas 36/45 they are tiny. So the higher the number, the smaller the shrimp!
     

    Dice onions, celery, and bell pepper into small pieces. Set aside.
    Cut andouille into thin rounds. Set aside.
    Coat shrimp in Tony Chacheres Creole Seasoning. Set aside.

    Heat oil in large pot or dutch oven.
    Add andouille sausage to pot and brown for approximately 5 minutes. Set aside.
    Brown the shrimp on both sides, no longer then 5 minutes. Set aside.
    Add onions, celery, and bell pepper to pot. Reduce heat to medium and cook for approximately 7 minutes, stirring and scraping bottom of pan to release bits of sausage from bottom of pot.

    Add the chopped garlic and tomato paste and cook for 2 minutes, stirring occasionally.

    Add the sausage, chicken stock, Kitchen Bouquet, seasoning salt, thyme, oregano, and Old Bay to the pot and bring to a boil.
    Add the rice and return to a boil.
    Cover and reduce to a simmer and cook 5 minutes. Add your shrimp in, finish cooking another 5-10 minutes or when the liquid disapears or rice is cooked.
    Sprinkle the green onions and parsley over each serving for garnish. Enjoy!

  • Crispy Honey Mango Chili Chicken over rice

    Crispy Honey Mango Chili Chicken

    Crispy Honey Mango Chili Chicken (Serves 4)
    4 boneless skinless chicken thighs
    2 cups oil for deep frying, I used vegetable oil
    @ 1 tblsp Tony Chachere's Creole Spice
    1 tsp flour
    1 tsp corn starch
    3/4 cup panko bread crumbs
    2 Jimmy Nardello peppers or 1/2 red bell pepper, chopped small
    6-8 Thai chili's or 3 Serrano chili's, minced
    1 tblsp butter
    Pinch of salt
    1/2 mango, chopped large
    2-3 tsp honey
    1 cup Jasmin rice
    NOTES: A substitute for Tony Chachere's Creole Spice would be a mix of garlic powder, cayenne pepper, black pepper, paprika and salt.
     

    Rinse the Jasmin rice three times in cold water, rubbing the rice against itself with your hands will help to rub off the starch, so your rice doesn't clump up and is separate and fluffy. Add the rice to a sauce pot and cover with cold water 1/4 inch over the top of the rice. And a pinch of salt. Bring to a boil, lower heat to the lowest simmer and cover for 8 minutes. Then remove from heat and fluff with a fork. If for any reason you still have water in your rice, turn up the heat and boil it off.
    Turn off the heat leave the cover on until serving.

    Cut the chicken thighs into bite size pieces. Coat the chicken pieces in Tony's Creole Spice.

    Mix together the flour, corn starch and panko bread crumbs. Coat the chicken pieces, pressing the panko mix into the chicken pieces.

    Set aside until the oil reaches 375. The temperature will fall sometimes 60 degrees, if you can maintain around 325-350, once the chicken cools the oil down after you first drop it into the oil. Depending on your "bite size", fry them from 3-4 minutes each batch. Fry the chicken in 3 batches, once they are all crispy. Set aside.

    In a fry pan, heat the butter over med/low heat. Add both of the minced Thai and red peppers and a pinch of salt. Cook until the peppers are just about soft, about 3-4 minutes. Add the chopped mango and turn off the heat. Add the honey, set aside. Mix the crispy chicken into the pepper honey mixture.

    Serve over Jasmin rice.