BOLD Creole Seasoning 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeBring bold Cajun flavor to your next gathering with this Crawfish Queso by @GirlGoneGrilling. Made with crawfish, savory andouille sausage, melty cheeses, and a generous touch of Tony Chachere’s Bold Creole Seasoning, this creamy dip delivers flavor in every bite.
Ingredients
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1 16 oz black Velveeta cheese, cubed
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8 oz Monterey Jack cheese, cubed
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8 oz Colby Jack cheese, cubed
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1 can Rotel (undrained
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1 small onion, diced
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1 bell pepper, diced
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1 12 oz package Louisiana crawfish tails, thawed
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1 can jalapeño soup (or substitute with a splash of milk)
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1 can diced jalapeños
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1 package andouille sausage, sliced
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Tony Chachere’s Bold Creole Seasoning, to taste
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green onions, for garnish
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tortilla chips, for serving
- Clear
Directions
- Add sliced andouille sausage to a skillet over medium heat and cook until nicely browned. Transfer to a paper towel-lined plate to drain excess grease.
- In a large foil pan, combine Velveeta, Monterey Jack, Colby Jack, Rotel, onion, bell pepper, crawfish tails, browned sausage, diced jalapeño, and cream of jalapeño.
- Sprinkle Tony’s generously over the top for that bold, smoky flavor boost.
- Place the pan in a preheated smoker at 275°F and let it cook for about 2 hours, stirring occasionally until everything is melted, bubbly, and perfect.
- Top with chopped green onions, a few sausage slices for garnish, and serve warm with tortilla chips.
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from our Cajun Country Cookbook
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