Original Creole Seasoning 
Tony’s Creole Gumbo Puffs
Make your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony's Instant Roux mix,…
Get RecipeBring bold flavor to your next cookout with these Smoked Shrimp and Sausage Skewers by @GrillNation. Finished with Tony Chachere’s Seasoning and a honey butter baste, every bite is the perfect balance of smoky, sweet, and Creole.
Ingredients
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For the Shrimp:
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2 pounds of black tiger shrimp, peeled and deveined with tails on
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14 ounces smoked sausage, sliced into 1/2 in rounds
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2 tablespoons Tony Chachere’s Original Creole Seasoning
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wooden skewers, soaked in water for 30 minutes
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For the Butter Baste:
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1/2 cup unsalted butter, melted
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1/4 cup honey
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1 tablespoon Tony Chachere’s Original Creole Seasoning
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Garnish:
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fresh chopped parsley
- Clear
Directions
- Soak wooden skewers in water for 30 minutes. Preheat your pellet smoker to 275°F.
- Pat the shrimp dry, then season the shrimp and sausage with Tony Chachere’s Original Creole Seasoning. Thread them alternately onto the skewers.
- Place the skewers on the smoker and cook for 20-25 minutes.
- While they cook, whisk together the melted butter, honey, and Tony Chachere’s Original Creole Seasoning to make the baste.
- Flip the skewers and brush generously with the honey butter mixture.
- Continue cooking, basting every 10 minutes, until the shrimp reach 145°F and are fully cooked, about 15-20 minutes more.
- Remove from the smoker, garnish with fresh parsley, and serve immediately.
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