Norm and Lyman were here before 6 this morning to fire up the pit.

By the time most of us got to work at 8 am, we were greeted with the wonderful smell of chicken on the grill. (I bet you wish you had a scratch and sniff monitor right about now!)

At 11:00 everything was ready and we started fixing our plates. We have all of the good stuff: barbecued chicken and sausage, creole mashed potatoes (recipe below), baked beans, salad, and garlic bread.

And the day wouldn’t be complete without some ice cream!

Now for Creole Mashed Potatoes seasoned with Tony Chachere’s Original Creole Seasoning.

This is a very simple and tasty recipe that will wow your family. You can make as much or as little as you need and add all of the extras to taste.

Start by making your preferred brand of instant mashed potatoes as directed on the box, just omit the salt. Now add as much or as little as you would like of the following:

• Sour Cream
• Bacon bits
• Swiss Cheese
• Onion tops
• Tony Chachere’s Original Creole Seasoning
• Mix well and enjoy!

I hope you all have a very safe and happy Independence Day and just want to close with a few words from the great men who fought so hard to make this a free country:

“We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.” — The Declaration of Independence

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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

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

First up is  Tony’s Crawfish Etouffee.  I recently fixed a large helping of etouffee for some friends in Florida.  Many people were quite amazed at just how easy and simple it is to make etouffee.  Etouffee literally means “to smoother.”  Take it from this Cajun girl, don’t complicate it with a bunch of crazy ingredients, just stick to the basics, sometimes perfection is simple!

Now, let’s talk some crab recipes.  If you are thinking breakfast or brunch, you need to try this Crab and Mushroom Omelet.  What a great way to introduce crab to your kids by incorporating it with scrambled eggs.  Of course, no adult in their right mind would need any convincing.   Did you say you need a Cajun friendly appetizer?  Do not think twice and try out our Crab Meat Dip for your next gathering…Lent or not!

If shrimp is your favorite seafood of choice (as is mine!), I just love a comforting bowl of Shrimp and Corn Soup to warm my heart and soul.  Young and old love this filling dish that may be served as either an appetizer or main dish with a salad and warm French bread.  Combining two Louisiana classics or making each separately, Shimp and Crawfish Fettucine fuses Cajun and Italian culinary delights.  This hearty, rich dish is a favorite of my stepkids.

Luckily, catfish is now available to almost all markets.  For a special treat or date night, try out this Crawfish Palmetto recipe.  If you do not have access to crawfish, shrimp or bay scallops can easily be substituted.

These are just a few of my seafood favorites available at the Tony Chachere’s recipe section of our website.  I thank all of you for stopping by my blog, being fans of Tony Chachere’s, and taking time out of your day to read my little stories.  Take time this Lenten season to reflect on sacrifices others have made for you and try to give back a little to those less fortunate.

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

So if you are looking for some Lenten meals to add to your collection, I am here to help.  It does not matter to me whether you are Catholic or not, please try these delightful seafood meals with your family!

Fried Catfish

Fresh Louisiana Catfish

2 1/2 lbs. fresh fillets

2 eggs

1 1/2 cups milk

1 tablespoon Tony Chachere’s Creole Seasoning

1 (10 oz.) box Tony Chachere’s Seasoned Fish Fry

Marinating thinly sliced catfish

To prepare your fillets, rinse well and pat dry.  I like my catfish thinly sliced.  Feel free to cut into nuggets or keep in whole fillets.  No matter how you cut your fish, please make sure to remove any blood line that remains on the fish.  Beat your eggs in a large bowl.  Add milk and seasoning and combine.  Add fish and cover.  Refrigerate for up to 4 hours.  When ready to fry, preheat oil to 350. Coat fish in fish fry evenly.  Gently add to hot oil.  When fish floats to the top and is light brown it is ready.  Usually about 4-5 minutes.  Serve with French fries seasoned with Tony Chachere’s Creole Seasoning.

Simple Tartar Sauce

2 cups mayo

2 tsp. mustard

1/3 cup sweet pickle relish

1/4 of a medium onion, grated

1/2 tablespoon Tony Chachere’s Creole Seasoning

In a bowl, combine all ingredients.  Cover and refrigerate. Will remain good for about 4 days.

Why buy it pre-made, this is too easy!

I know this is suppose to be a sacrifice on all our parts, but you will hear no complaints from me. Gotta go folks, I’m hungry and there is hot fish.  Check back with me over these 40 days of Lent for some more seafood specialities of our area.

Could you ask for more? I think NOT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

I would like to say I could stay neutral in this blog, but come on people, cut me some slack…”The New Orleans Saints are going to the Super Bowl!”  I wish New Orleans native, Peyton Manning all the best and I am so proud of the whole Manning family for everything they do for the city and state.  With that said, I am counting down the days to Sunday…and a Saints victory, “GEAUX SAINTS!!” I hope a few of you let me know you chomped down on one these bad boys this weekend!

Game Plan: 1 or 2 days ahead of time

All ready to take a marinade bath for a day!

1 family pack of chicken wings, washed and patted dry

1 (17 oz.) bottle Tony Chachere’s Butter Jalapeno Butter Marinade

1/3 cup Tony Chachere’s More Spice Seasoning

In a gallon plastic bag, place chicken wings.  Pour entire bottle over wings and add seasoning.  Seal bag well and mix to distribute spices and marinade.  Lay flat in the meat compartment of the refrigerator.  Marinate 1-2 days.

Game Day:

Aren't these just precious legs!

Remove wings from bag and pat dry.  Take a slice of your favorite bacon and wrap around chicken wing.  Place in baking pan sprayed with non-stick spray.  cover and bake in oven at 400 for 1 1/2 hours.  Remove cover and base with sauce every few minutes (make sure to cover well to coat). Allow bacon to crisp. Serve em with ranch dressing or blue cheese dressing!

Basting Sauce:

While your legs are baking combine 1 stick butter or margarine, 1/3 cup Tony Chachere’s Honey Bacon BBQ Marinade, 1/3 cup hot sauce in a medium saucepan and bring to a simmer.  Let simmer for 2-3 minutes.

Now there are some HOT LEGS!

Kevin, I hope you like my spin on your idea and I appreciate your input.  To the rest of you, have a great Super Bowl weekend….WHO DAT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

At the ESPN club, in Disney to watch the Saints Game!

I think pigs are flying and hell done froze over because the New Orleans Saints are heading to the Superbowl in Miami on February 7th!  I was in New Orleans the day after the big NFC win and if you are not from the state its hard to explain what the team means to the city and people of Louisiana.  This turn of events is the cherry on top considering we are all in the mist of celebrating Carnival Season.  The Superbowl is the Sunday of the first big Mardi Gras Parade weekend.  Some Krewes have actually rescheduled their parade times to accommodate the game.

I can promise you this, I will estimate at least 90% of the homes in Louisiana will have a special meal, party favorites or some kind of special treat planned for Sunday afternoon.  This blog was actually going to be a continuation of my Mardi Gras traditions, but I have altered it to include the Saints and the Superbowl.  Much of the same party food just carries over to a Superbowl Party!  Today, I am sharing with you a now appetizer staple in most restaurants and creamy party favorite.  Be warned, this recipe is not for the faint at heart.  It combines lots of cheese and half-n-half for a great Spinach and Artichoke dip.  Throw caution to the wind! Come on, the Saints made it to the Superbowl!

Here are your ingredients to get started:

Drives me crazy just looking at the ingredients!

1/2 stick butter or margarine

2 tablespoons olive oil

1 medium onion, chopped

1/2 medium bell pepper, chopped

5 cloves garlic,  minced

3 tablespoons chopped green onions

1 lb. artichoke hearts, drained and squeezed dry

4 oz. cream cheese

1 (10 oz.) box chopped spinach, drain and squeeze dry

1 cup shredded Parmesan cheese

2 cups shredded Mozzarella cheese

Tony Chachere’s Creole Seasoning to taste

about 2 cups half-n-half

In a large skillet, heat butter and olive oil.  Saute onions, bell pepper, garlic and green onions until vegetables are limp.  Add artichokes, stir well to combine and heat through.

Looking good already!

Lower heat and add cream cheese, spinach and cheeses.  Continue to stir to allow even heating while cheese melts.  Season to taste with Tony Chachere’s Creole Seasoning.  Use half-n-half as needed to achieve the creaminess you like in your dip.  I like a very creamy dip, so I tend to add more.  Also, note as the dip sits or cools it will absorb some of the moisture, so you may need to add more half-n-half when reheating.  Enjoy this dip on pita chips, corn chips or tortilla chips.

Mardi Gras or the Superbowl, you cannot go wrong with this classic

Try this dip for your Superbowl gathering or any of your favorite times with family or friends…even people who claim not to eat spinach (my husband, Todd) will dive into this one!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Todd and I all dressed up

The only thing I love more than a party is hosting a great party.  My husband, Todd and I, have traditionally hosted a Royal Cocktail Party at our home for the Royal Court of our Mardi Gras Krewe, “The Krewe of Karencro.”  It serves as a fun evening for the Royal Court to come together, socialize, exchange gifts and just get to know one another before all the festivities officially begin.  Of course, I do not throw a party without a fabulous menu of food and drinks for my guest to enjoy while spending the evening together.

This past weekend, we celebrated our annual tradition in our home and while the weather was not the best the company sure was excellent.  At this party, I like to set up a couple of table of hor’s d’Oeuvres and a beverage table with wine, beer and a signature cocktail (this year was “Mardi Gras Ice Tea Lemonade”).  Served on platters were a party favorite my baby shrimp pies in Phyllo  dough.  I would like to share with you this easy appetizer.  The filling is awesome as presented in this pie or wonderful in Wonton wrappers or on mini bagels.  Try this out for your next party.

Mini Shrimp Pies

Here are your ingredients

The beginnings of an easy appetizer!

1 (1 lb.) package Tony Chachere’s 150-250 count shrimp

1/2 cup chopped green onions

1/3 cup chopped bell pepper

3-4 cloves garlic, minced

1 (8 oz.) block cream cheese, softened

Tony Chachere’s Creole Seasoning to taste

Pre-Made frozen Phyllo dough pie shells

finely shredded cheese of choice

In a large skillet, heat up about 1 tablespoon of olive oil.  Saute shrimp until pink.  Remove and drain.  Heat another tablespoon olive oil.  Saute all vegetables until they are tender and begin to brown.  Lower heat and add cream cheese to melt.  Finely chop shrimp and return to pan.  Season mixture to desire taste. Combine all ingredients.  Remove from heat and allow to come to room temperature.

Pie filling will be thick and yummy

Fill pie shells with filling.  Top with shredded cheese. (at this point, you may freeze pies) Bake in 350 oven for about 10 minutes or until pies are bubbly and heated through.

Pie shells filled and ready for the oven

The finished dish is a yummy bite for your guest.  You can make ahead and freeze to make your party preparations even easier! Enjoy this one guys!

To heck with the beads, throw me one of those pies!

Again, I wish everyone a Happy Carnival Season, check back for more of my Mardi Gras favorites!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s