Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeThe sweetness of peaches and mangoes combine with Creole heat to make for a truly delicious dessert. This cobbler by James Beard Award-winning Chef Virginia Willis is a crowd favorite!
Ingredients
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1/2 Cup (1 Stick) Unsalted Butter
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1 Cup All-Purpose Flour
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1 1/2 Teaspoons Baking Powder
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1 Teaspoon Tony’s Original Creole Seasoning
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1 Cup Whole Milk
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1 Cup Brown Sugar, Firmly Packed
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1 Teaspoon Pure Vanilla Extract
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1 Cup Peaches, Chopped
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1 Cup Mangoes, Chopped
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Whipped Cream for Serving
- Clear
Directions
- Heat oven to 350°F.
- Place the butter in a 9 x 13-inch ovenproof serving dish or 8-inch cast iron skillet and transfer to the preheated oven to melt.
- Meanwhile, combine the flour, baking powder and Tony’s Original Creole Seasoning in a bowl. Add the milk, sugar and vanilla and stir to combine.
- Remove the hot dish of melted butter from the oven. Pour the batter into the hot pan.
- Spoon the fruit and then the juices evenly over the batter.
- Return the pan to the oven and bake until brown and the batter has risen up and around the fruit, about 30 minutes.
- Remove to a rack to cool slightly. Serve with whipped cream and enjoy!
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