Spice N' Herbs Seasoning 
Creole Style Butter Marinade 
Creole Alfredo Sauce Mix 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeCheesy, buttery, full of seafood and a creamy Creole Alfredo sauce, these loaded seafood potato wedges by @capt.cooking are full of mouthwatering flavor that will make this your family’s favorite side.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Creole Seafood Potato Wedges
Ingredients
-
5-8 Red Potatoes
-
1 Cup Lump Crab Meat
-
1 1/2 Cups Crawfish Tails
-
2 Cups Milk
-
2 Tablespoons Butter
-
2 Cups Cheddar Cheese, Grated
-
Green Onions, Chopped
-
Tony’s Spice N’ Herbs Seasoning, to Taste
-
1/2 Cup Tony’s Creole-Style Butter Marinade
-
Tony’s Creole Alfredo Sauce Mix
- Clear
Directions
Making the Potato Wedges:
- Cut each potato in half lengthwise, then cut each half lengthwise again, and then cut each quarter lengthwise again.
- In a bowl, season the wedges with Tony’s Spice N’ Herbs and Tony’s Creole-Style Butter Marinade.
- Put the wedges onto a baking tray, skin-side down.
- Bake the wedges for 30-40 minutes at 400°F.
Making the Seafood Sauce:
- Combine the milk, butter and the Tony’s Creole Alfredo Sauce Mix in a pan.
- Bring it to a boil, then add the crab meat, crawfish tails – saving 1/2 cup for the top – and cheddar cheese – saving 1/2 cup for the top. Cook everything together until thick, about 5-7 minutes.
- Season to taste with Tony’s Spice N’ Herbs.
Making the Loaded Potato Wedges:
- Put potato wedges on a plate.
- Pour the seafood sauce over the top.
- Add the saved cheddar cheese and crawfish to the top.
- Garnish with green onions and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
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 Recipe