Original Creole Seasoning 
Creole Etouffee Base Mix 
Pepper Sauce 
Creole Dirty Rice Dinner Mix 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThese Cajun Crépes by @capt.cooking are loaded with authentic Louisiana Flavor from the dirty rice to the étouffée base, you will want more and more with every bite.
Shop Tony's Flavors In This Recipe
Ingredients
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1-2 lbs Shrimp, Peeled
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3/4 cup all-purpose flour
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2 tbsp butter, melted
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2 eggs
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1 cup milk
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1/2 tsp salt
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2 tbsp olive oil
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1 tbsp paprika
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1/4 cup green onions, chopped
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Tony’s Original Creole Seasoning
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Tony’s Dirty Rice Dinner Mix
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Tony’s Étouffée Base Mix
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3 tbsp Tony’s Louisiana Pepper Sauce, optional
- Clear
Directions
- Cook Tony’s Dirty Rice Dinner Mix and Tony’s Etouffee Base Mix according to the box instructions. Once done, set aside.
- In a mixing bowl, combine the flour, eggs, milk, salt, butter, and Tony’s Louisiana Pepper Sauce.
- Cook the crêpe batter on medium heat. Pour enough batter into a pan to coat the bottom of it.
- Cook the crêpes for 1-2 minutes on each side or until golden brown, flipping halfway through.
- Once done, repeat the process until you run out of crêpe batter.
- Marinate the shrimp with olive oil, paprika, and Tony’s Original Creole Seasoning to taste.
- Cook the shrimp on medium heat for 3-5 minutes, flipping them halfway through, then set aside.
- Set your crêpes on a flat surface, a cutting board work great!
- Scoop the dirty rice onto the crêpes, covering about half of the crêpe. Once filled, fold the crêpes horizontally, then vertically.
- Once done, plate the Cajun Crêpes, drizzle over Tony’s Etouffee Base, garnish with green onions, and enjoy!
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from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
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