Crispy Creole Hush Puppy Mix 
Original Creole Seasoning 
Chicken Meatball Sub w/ Trinity Marinara
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Get RecipeCrispy on the outside and packed with flavor on the inside, these étouffée hushpuppies by @Tashaliana are a Southern classic with a bold twist. Each bite combines the rich, smothered flavor of traditional étouffée with golden crunch and is seasoned to perfection with Tony Chachere’s.
Ingredients
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2 tbsp butter
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1 tbsp all-purpose flour
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1/4 cup finely diced onion
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1/4 cup finely diced celery
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1/4 cup finely diced green pepper
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1 garlic clove, minced
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1 tbsp tomato paste
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1/4 cup seafood or chicken broth
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1/2 lb Phillips claw crab meat
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1 cup cooked white rice (cooled)
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2 oz cream cheese (about 1/4 cup), softened
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1/3 cup shredded monterey jack cheese
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1 tsp Tony Chachere’s Creole Seasoning
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Garlic & Onion powder, cayenne (to taste)
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Optional: Squeeze of lemon juice
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Tony Chachere’s Crispy Creole Hush puppy Mix
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Chicken broth
- Clear
Directions
- In a skillet, melt butter over medium heat. Whisk in flour to make a light roux (2 min).
- Add onion, celery, bell pepper. Sauté 5–6 minutes until soft, add seasonings.
- Stir in tomato paste and broth. Simmer until thickened (3–4 min).
- Fold in crab meat,lemon juice, rice, cream cheese, and Monterey Jack. Stir until melted and creamy.
- Chill the filling for 10–20 minutes (helps with shaping).
- Dip balls into batter and fry until golden brown.
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