Creole Etouffee Base Mix 
Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeDeliciously impressive, yet incredibly easy! This holiday appetizer from The Beach House Kitchen is ridiculously tasty with Tony’s Creole Étouffée Base Mix and Original Creole Seasoning. It’s fancy schmancy and sure to impress your guests.
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Kitchen Tip : Shrimp Etouffee Vol Au Vents
Ingredients
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5 Slices Bacon, Finely Chopped
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1/2 Cup Shallots, Finely Chopped
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2 1/2 Cups Cold Milk
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1 Box Tony’s Creole Étouffée Base Mix
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3 Tablespoons Butter
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1 Pound Shrimp, Chopped
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1 Cup Tomatoes, Diced
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1 Teaspoon Tony’s Original Creole Seasoning
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18 Puff Pastry Shells
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2 Tablespoons Fresh Parsley, Finely Chopped
- Clear
Directions
- In a skillet over medium-high heat, cook bacon until crisp. Remove from skillet with a slotted spoon to a paper towel-lined plate. Set aside.
- In the same skillet, cook the chopped shallots over medium heat for about 5 minutes, until soft and translucent. Remove from skillet to a small bowl. Set aside.
- Add the milk to the skillet and the contents of the Tony’s Creole Étouffée Base Mix. Stir to combine. Add the three tablespoons of butter. Bring to a simmer over medium heat.
- Add the shrimp, diced tomatoes, cooked bacon and shallots. Stir to combine. Add the Tony’s Original Creole Seasoning. Stir to combine. Bring to a low boil. Cook for 5 minutes or until shrimp is done. Remove from heat. Cover and keep warm.
- Cook puff pastry shells according to the package directions. Place baked shells on platter. Fill each with some of the cooked étouffée. Sprinkle cups with fresh parsley. Serve immediately.
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