Original Creole Seasoning 
Smoked Chicken Halves
Smoked to perfection—these juicy chicken halves by @TFTI.BBQ are seasoned, slow-cooked, and kissed with wood-fired flavor.…
Get RecipeTony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning Partner. As part of the partnership, the Test Kitchen cooked up this Mustard-Roasted Mahi-Mahi. The chefs in the Test Kitchen say this simple but flavorful recipe can be enjoyed any day of the week.
Ingredients
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6 Mahi-Mahi Fillets, Boneless & Skinless, About 4 Ounces Each
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1 Shallot, Finely Chopped
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2 Tablespoons Dijon Mustard
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2 Tablespoons Creole Mustard
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2 Tablespoons Mayonnaise
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1 Teaspoon Tony’s Original Creole Seasoning
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1 Container (8 Ounces) Crème Fraîche
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1 Pound Thin Fresh Asparagus
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1 Tablespoon Olive Oil
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Lemon Wedges, to Serve
- Clear
Directions
- Preheat oven to 425°F.
- Place fish in a shallow baking dish.
- In a medium bowl, stir together shallot, mustards, mayonnaise and Tony’s Original Creole Seasoning. Gently fold in crème fraîche just until combined. Spook mixture over fish.
- Bake until fish is golden brown and flakes easily with a fork, 15-20 minutes. Transfer sauce to a bowl and whisk until smooth. Increase oven temperature to broil.
- Line a rimmed baking sheet with foil. Place asparagus in a single layer on prepared pan. Drizzle with oil.
- Broil until browned and just tender, 5-7 minutes. Serve fish with asparagus and sauce.
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from our Cajun Country Cookbook
Spicy Bacon Crackers
Bold, smoky, and a little dangerous — these spicy bacon crackers by @TFTI.BBQ bring the heat…
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