Stuffed Green Bells - Chachere Style!

  Ingredients:

• 6 green bell peppers
• 6 cups cooked, minced meat (chicken, lamb, veal, roast pork, shrimp, OR, veggie-style with corn)
• 1 onion, minced
• 1 Tbl. melted butter
• 1 Tbl. minced parsley
• 1 tea. Tony Chachere’s Original Creole Seasoning
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 1 cup water or beef broth

****Can also simplify by omitting all ingredients and stuffing peppers with our Dirty Rice Mix: use package instructions, stuff and bake peppers, season to taste!

Instructions:

• Cut peppers in half, crosswise, remove seeds and cut off stems.
• Mix all remaining ingredients together, except water or broth.
• Fill peppers with mixture, stand in pan and pour water around them.
• Bake at 350 degrees, basting often, until tops are toasty brown. Yields 6 servings.

Jambalaya Fiesta is a Louisiana Creole dish of Spanish and French influence. Creole Jambalaya originates from the French Quarter of New Orleans, in the original European sector.

Prep time: 5 minutes
Cooking time: 25 minutes
Serves: 6

1: In a large skillet, brown ground beef.

2: Drain any excess oil.

3: Add Tony Chachere’s Jambalaya Mix, water, chicken, corn, olives and lemon juice.

4: Bring to a boil. Reduce heat.

5: Cover. Simmer for 25 minutes, stirring occasionally.

So you are not a culinary master?  Well, you don’t have to be with this recipe.  Who doesn’t like fried rice these days?  Having trouble getting the kids and/or adults to eat their veggies?  By roasting them in the oven, they become sweet and toasty.  Start with some basic favorites like potato and then start adding in one new veggie at a time and watch their palate grow…and maybe yours at the same time.   Enjoy this easy rice dish at your table today!

Tony’s Creole Roasted Vegetables

Veggies, Tony's and a little olive oil, GREAT combo!

1 yellow squash, chunked

1 zucchini, chunked

1/2 red onion, chunked

1/2 bunch of asparagus, chopped

3 tablespoons olive oil

1 tablespoon Tony Chachere’s Creole Seasoning

Beautiful veggies are ready for a little roast

Heat oven to 450.  Toss vegetables in olive oil and seasoning.  On a cookie sheet, sprayed w/ non stick spray, spread out vegetables.  Place in oven for 20 minutes. Give vegetables a good toss and return to the oven to finish browning up, about 10 more minutes.

veggies cook up tender and sweet with a little Tony's kick!

Chicken Fried Rice

By the looks of this, you know its gonna be good!

1 tablespoon olive oil

1 medium onion, chopped

1/2 lb. chicken breast, chopped

2 tablespoons butter

1 (8 oz.) box Tony Chachere’s Chicken Rice

2 1/4 cups water

2 tablespoons low sodium soy sauce

1/3 cup frozen peas and carrots, thawed

3 eggs, cooked scrambled soft

2 tablespoons chopped green onions

In a large skillet, heat oil.  Cook onion until edges start to brown.  Add chicken and cook until chicken is cooked through.

keep cooking the chicken until lightly brown

Add butter and rice mix, toss until rice is coated.  Add water, soy sauce and water.  Bring to a boil. Reduce heat. Cover and cook for 15 minutes.  Add peas and carrots, stir gently and recover.  Continue to cook for 10 minutes.  Add eggs and green onions, stir well.  Serve warm with roasted vegetables for a well rounded meal.

Such a comforting bowl of yumminess!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

We are often asked to donate product to non-profit organizations, and we almost always do; but every so often we are able to go the extra mile. This was one of those situations. I quickly typed up a short email and asked for approval to go out and cook for the Camp and help them in their mission to make everyone feel special. With no hesitation I got my answer, approved.

Camp Cajun was great! We cooked Jambalaya and Creole Fries, both a huge hit! The Camp also included face painting, a band, sno-balls and a petting zoo (complete with ponies and baby tortoises).

We want to thank Julie and the Pre-Professional Society of ULL for inviting us to participate in Camp Cajun. We had a great time with everyone. The opportunity also opened the door for us to do more in our community and we are very excited to announce that we will be the Food Sponsor for the Great Strides walk in our area on May 1st. We are excited to be included and can’t wait to tell you all about it.

Samantha Moreau

Follow Samantha on Twitter!

Another cool twist with this recipe is you can choose your protein.  Today, I will be using shrimp because I have some available.  However, ALWAYS keep in mind a recipe is a “guide” (unless baking!).  If you have crawfish available, please use in this recipe.  If not making a “Lent friendly” recipe, left over chicken works awesome in this recipe as well.  Always adjust to your taste and those for whom you are cooking.

Shrimp Etouffee Twice Stuffed Baked Potatoes

Etouffee stuffing ingredients:

3 tablespoons butter

1 medium onion, chopped

2 1/2 cups cold milk

1 (2.75 oz.) Tony Chachere’s Etouffee Mix

1 lb. Tony Chachere’s Wild Caught Shrimp or choice of seafood, precooked meat (chicken or sausage)

3 tablespoons chopped green onions

6 medium pre-baked potatoes or 3 large cut in half

1 cup shredded cheese of choice

In a large skillet melt butter.  Add onions and saute until tender and transparent.  Add milk, etouffee mix, and meat. Stir gently while mixture comes up to a boil.  Reduce heat and cook about 5 minutes.  Add green  onions and remove from heat.  Gently scoop out pulp of potatoes, keeping skins in tact and placing on cookie sheet.  Mix potato pulp into skillet.  Stir well to combine.

Take mixture and fill potato skins.  Top with grated cheese.  Place in a 350 oven for about 10 minutes to warm through and melt cheese.

Serve these potatoes warm as a main dish or cut in half as a side dish.  This is a no fail one your family will enjoy!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s