Christmas Party recipes with Tony's Creole Foods

Christmas Parties with Tony's Creole Foods

Seafood Skewers with Brie Fondue

Serves 12-16

1/2 lb Large Shrimp, peel and devein

1/2 lb Scallops

1/2 lb Salmon, large cubes

1 lb lean Bacon

Tony Chachere's Creole Seasoning

Olive Oil

Bamboo Skewers

1 recipe Brie Fondue

Wrap the seafood with a small piece of bacon and skewer on small cocktail skewers. Drizzle with olive oil and season with Tony Chachere's Creole Seasoning. Heat a grill or broiler on medium high heat. Cook skewers on all sides until cooked through. Serve with Brie Fondue for dipping.

Brie Fondue

1 1/2 cups Milk

1 Tb Butter

1 Package Tony Chachere's Cream Sauce

1/2 cup Dry White Wine

1 lb Brie, cubed without rind, chilled

1/4 cup Parsley, chopped

3 Tb Parmesan Cheese, grated

In a medium sauce pan, combine milk, butter, and Cream Sauce Mix. Bring to a boil while stirring and reduce heat. Add cheeses, wine, and parsley. Stir until smooth and creamy.

Creole Flank Steak and Sweet Pepper Relish

Serves 12-14

3 lb Flank Steak

Tony Chachere's Roasted Garlic and Herb Marinade

Tony Chachere's Creole Seasoning

1 Red Bell Pepper, seeded and small dice

1 Jalapeno Pepper, seeded  and chopped

1 Yellow Bell Pepper, seeded and small diced

1 Tb Garlic, chopped

1/2 cup Green Onion, chopped

1 Lemon, juiced

1/4 cup Extra Virgin Olive Oil

Inject steaks with Tony Chachere's Creole Marinade and season outside with Creole Seasoning. Heat a large Skillet or grill. Cook each side of steak about 3 minutes on each side. Steak should be medium rare. Remove and let rest 30 minutes. Meanwhile, combine peppers, onion, garlic, lemon and oil. Season with Creole Seasoning.  Thinly slice meat and serve over relish.

Tony Chachere's Creole Breadsticks

2 packages of canned breadstick dough

Tony Chachere's Creole Seasoning

Extra Virgin Olive oil

Grated Cheddar

Prepare bread sticks according to package directs, but season with Tony's Creole Seasoning, oil, and cheese