Creole Pepper Shrimp Dip

Serves 12

1 Large Red Bell Pepper

8 oz. Cream Cheese

2 tsp. Tony Chachere's Creole More Spice

½ cup Green Onion, chopped

Assorted Crackers

2 cups Boiled Shrimp, Peel and Veined

Place pepper on an open flame and char skin on all sides. Place in a bowl and cover to sweat. After two minutes or so, remove charred skin, stem and seeds. Place in a food processor with cream cheese. Blend well. Season with More Spice. Stir in green onions. Serve with shrimp and crackers to dip.

Praline Bacon Wraps

Serves 12

4 Boneless, Skinless Chicken Breasts, cubed

½ lb. Bacon

Bamboo Skewers

Tony Chachere's Praline Marinade

4 Tb Melted Butter

1 cup Toasted Pecans

Tony Chachere's More Spice

Wrap each cube of chicken with a small strip of bacon and secure with a bamboo skewer. Lay in two sheet pans. In a small bowl, combine 1 ½ cups of marinade with butter. Pour over skewers and let marinade one hour. Broil in oven, turning occasionally until cooked through, crispy, browned. Sprinkle with pecans and Creole Seasoning and serve.