Audio By Carbonatix
Tony Chachere’s is the only pre-made seasoning a Cajun will use, a friend told me when I mentioned I was testing one of the Louisiana company’s Super Bowl recipes.
Tony’s corporate chef Kelly Williams, a CIA grad and Louisiana native, shared a few Super Bowl-inspired recipes and tips.
The Saints are in town so why not add a little Louisiana flare to your party?
“When you’re throwing a football party it’s a long party, it starts early and goes late. It’s important to pick foods that come out of different times but that already have been prepared so you don’t miss anything. You want to have different dips on the table,” she said. “As a quarter starts, take something away and put something in. After halftime you serve the gumbo.”
This year, make your gift count –
Invest in local news that matters.
Our work is funded by readers like you who make voluntary gifts because they value our work and want to see it continue. Make a contribution today to help us reach our $30,000 goal!
If you’re making gumbo, that is.
Here’s a pretty easy recipe for Sideline Shrimp Dip that I tried at home, and as an added bonus one for Touchdown Trash.
Sideline Shrimp Dip
serves 12-16
2 lb medium to small shrimp, peeled and deveined Now what? Bring a large pot of water to a boil. Add Tony Chachere’s Creole Seasoning. Add shrimp and cook until transparent and pink. Drain and cool. In a food processor, chop celery, onion, pepper, and garlic. Add cream cheese and sour cream. Remove from food processor and fold in shrimp. Season with Tony’s, chill in refrigerator until service. By the way … Tony’s seasonings are available at Publix, Wal-Mart and Winn-Dixie. Touchdown Trash serves 12-16 You’ll need … 2 cup assorted nuts (almonds, pecans, walnuts, etc.) ½ cup butter, melted ¼ cup corn syrup 1 ½ tablespoon Tony Chachere’s Creole Seasoning 1/4 cup brown sugar 1 cup dried cranberries ½ cup chocolate chips Now what? melted butter, syrup, Creole seasoning, and brown sugar. Lay on a large sheet pan and bake for 35 minutes, tossing periodically. Let cool completely. Toss with cranberries and chocolate chips, and serve. And don’t forget, “You have to root for the Saints,” says Williams. “Now give me a Who Dat!”
You’ll need …
3 tablespoons Tony Chachere’s Creole Seasoning
¼ cup celery, chopped
¼ cup onion, chopped
¼ cup green bell pepper, chopped
1 tablespoons garlic, chopped
4 oz. cream cheese
½ cup sour cream
Preheat oven to 300 degrees. In a large bowl, mix cereals, nuts,
