Instant White Gravy Mix 
Original Creole Seasoning 
Gumbo-Chili over Cheddar Onion Grits
This Gumbo-Chili recipe by @ChefBradleyBayou combines bold Cajun flavor with classic Southern comfort in one hearty…
Get RecipeThis bisque is made for seafood lovers everywhere! Tony’s Seafood and Crab Bisque features Tony’s White Gravy Mix and Original Creole Seasoning to give this bowl the flavor you’ve been craving.
Ingredients
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1/2 Cup Unsalted Butter (1 Stick)
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2 Cups Onion, Chopped
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2 Tablespoons Garlic, Minced
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4 Tablespoons Tony’s White Gravy Mix
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1 Can (15 1/4 Ounces) Creamed Corn
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1 Can (10 1/2 Ounces) Cream of Potato Soup
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2 Quarts Half-and-Half
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1 Pint Heavy Cream
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1 Pound Claw Crab Meat
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1 Pound Small Shrimp, Peeled and Deveined
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1 Pound Crawfish Tail Meat
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1 Tablespoon Dry Sherry
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2 Cups Swiss Cheese, Shredded
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2 Tablespoons Tony’s Original Creole Seasoning
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1 Tablespoon Green Onion, Chopped
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1 Tablespoon Parsley, Chopped
- Clear
Directions
- In a Dutch Oven, melt butter. Add onions and garlic, then sauté until transparent.
- Add Tony’s White Gravy Mix and combine to make a blonde roux. Cook for about 2 minutes.
- Add creamed corn, cream of potato soup, Half-and-Half, and cream. Bring to a boil.
- Lower the heat and add seafood, then return to a boil.
- Reduce heat to a simmer and cook for 5 minutes.
- Add sherry, cheese and Tony’s Original Creole Seasoning. Stir well until cheese is melted and combined.
- Add green onions and parsley.
- Remove from heat and serve with French Bread.
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from our Cajun Country Cookbook
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