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Tony Chachere's Basics of Creole Cooking

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Price: $6.95

    Quick Info
    The Basics of Creole Cooking... This little cookbook is great for someone just starting to cook or someone who just wants to get back to the basics.

    Item #: 193
    Availability: OutofStock
    Usually ships In 1-2 Business Days

    Products of the Real Louisiana
    Certified Cajun    Certified Creole
    Below is a partial list of recipes from each category included in this Creole-Basics cookbook.

    Getting Started:

    Basic Vegetable Mixture
    Basic Red Sauce
    Basic Roux
    Basic Brown Sauce

    Seafood Recipes:
    Baked Red Snapper
    Crawfish Etouffee
    Crawfish Pie
    Crab Meat Dip
    Louisiana Crab Cakes
    Fried Oysters

    Cajun/Creole Classics:
    Red Beans And Rice
    Chicken & Okra Gumbo
    Cajun Rolled Steak
    Dirty Rice

    All Time Favs' Recipes:
    Tony's Meat Balls and Spaghetti
    Seafood Gumbo
    Fried Okra
    Banana Nut Bread
    Black Eyed Peas
    Southern Chicken Pie

    Wild Game Recipes:
    Wild Duck A La George
    Opelousas Baked Duck
    Cajun Squirrel  Stew

    Marinade Recipes:
    Louisiana Meat Loaf

    Dessert Recipes:
    Apple Pecan Cake
    Opelousas Pralines 
    Some Included Recipes..  

    Tony's Venison Chops

    4 Large venison shoulder chops
    Tony Chachere's Original Creole Seasoning
    2 Tbsp. vegetable oil
    1 Cup Honey
    1 cup dry white wine
    2 Tbsp. Worcestershire sauce
    1 large clove garlic, crushed
    1/2 tsp. powdered ginger
    Few drops of Tabasco® sauce

    Season and brown chops slowly on both sides in oil. Combine remaining ingredients, mix well, pour over chops. Simmer over very low heat about 45 minutes or until tender. Serve chops and sauce over hot, buttered pasta. Yields 4 servings.

    Tony Chachere's Chicken Tenders

    1 1/2 lbs. chicken breast strips
    1/2 cup Tony Chachere's Butter & Jalapeno Marinade
    1 (9 oz) package Tony Chachere's  Seasoned Fish Fry

    Marinate chicken strips in Butter & Jalapeno marinade 4 hours to overnight. Dredge each piecein fish fry. Shake off excess and deep fry until golden brown. Yields 4-6 servings.

    Grilled Chicken Quarters

    4 chicken quarters
    Tony Charchere's Injectable Marinade
                (the flavor of your choice will do just fine)
    Tony Charchere's Original Creole Seasoning

    Inject each chicken quarter as per the directions on the package of Tony Charchere's Injectable Marinade. Generously season the outside of the chicken quarters with Tony Charchere's Original Creole Seasoning. Grill each side on medium heat for about 15 minutes or until the meat temperature reaches 180 degrees.

    Fried Okra 

    24 okra pods (4 inches or shorter)
    Tony Charchere's Original Creole Seasoning
    1 egg, beaten
    Cracker crumbs
    Oil for frying

    Wash Okra, drain. Season with Tony Charchere's Original Creole Seasoning. Roll the pods in the egg, then in cracker crumbs. Deep fry in hot oil until delicate brown. Drain on absorbent paper and serve as hot as possible. Yields 4 servings.

    Opelousas Baked Chicken

    4 fryer halves
    Tony Charchere's Original Creole Seasoning
    1 cup leftover chicken fat or oil
    1 cup water
    4 Tbsp. paprika

    Season chicken generously with Tony Charchere's Original Creole Seasoning. Rub well on each side and place in open baking pan. Cover with a mixture or the oil and water and place pan in oven at 275o and bake until hot. Sprinkle generously with paprika and baste continuously about every half hour until dark brown. The cooking period will be about 3 to 5 hours. Yields 4 servings.

    ~Recipes From Book