Original Creole Seasoning 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeThis creamy fettuccine Alfredo takes a Southern twist packed with an array of seasonings, shrimp, fettuccine pasta and crawfish tails. Top it off with Parmesan cheese, then add a dash of parsley for some beautiful color!
Ingredients
-
2 Whole Onions, Chopped
-
2 Whole Celery, Chopped
-
1 Whole Bell Pepper, Chopped
-
1 Whole Green Onion, Chopped
-
6 Tablespoons Margarine
-
2 Tablespoons All-Purpose Flour
-
1/8 Cup Parsley, Chopped
-
2 Pounds Crawfish Tails
-
2 Tablespoons Jalapeño Relish
-
1/2 Pound Velveeta Cheese
-
1/2 Pint Half-and-Half
-
3 Whole Garlic, Minced
-
3 Tablespoons Tony’s Original Creole Seasoning
-
1/2 Pound Fettuccine
-
1/2 Cup Parmesan
- Clear
Directions
- In a Dutch oven, sauté onions, celery, bell pepper and green onions in margarine on medium heat until tender.
- Add flour, parsley and crawfish and cook for 15 minutes.
- Add relish, cheese, half-and-half and garlic.
- Reduce heat and simmer for 10 minutes.
- Stir often to prevent sticking.
- Season with Tony’s Original Creole Seasoning.
- During the last 10 minutes of cooking crawfish, begin boiling the pasta so that it will be tender at the same time that the crawfish is cooked.
- Follow directions on the bag to boil the pasta, but do not add salt.
- When the pasta is tender, drain, rinse in cold water and drain again.
- In 1 or 2 casserole dishes, coated with cooking spray, pour some of the pasta across evenly, then cover with crawfish mixture.
- Continue alternating pasta and crawfish mixture until all is used up.
- Sprinkle top with Parmesan cheese (optional).
- Bake at 350°F degrees for 15 minutes.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Bacon Honey BBQ Wings
These Honey Bacon BBQ Wings by @TFTI.BBQ are what happens when flavor doesn’t hold back.🔥
Get Recipe