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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.