Instant Brown Gravy Mix 
Original Creole Seasoning 
Pulled Pork Nachos
These pulled pork nachos by @mydiaryofus are such a crowd-pleaser! Tender pulled pork paired with crunchy…
Get RecipeFrench fries and cheese curds topped with brown gravy … what more could you ask for? How about a Creole twist? That’s exactly what The Beach House Kitchen did with this Cajun Poutine with Shrimp and Sausage.
Ingredients
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4 Cups Water
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8 Tablespoons Tony’s Instant Brown Gravy Mix
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1/2 Teaspoon Tony’s Original Creole Seasoning
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2 Tablespoons Ketchup
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1 Tablespoon Apple Cider Vinegar
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2 Teaspoons Worcestershire Sauce
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1 Bag (22 Ounces) Frozen Waffle Fries
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5 Tablespoons Butter
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1 Pound Shrimp, Peeled and Deveined
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3/4 Cup Yellow Onion, Chopped
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1/2 Cup Red Bell Pepper, Chopped
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1/2 Cup Green Bell Pepper, Chopped
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2 Cloves Garlic, Minced
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1 Tablespoon All-Purpose Flour
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1 Ring (12 Ounces) Cajun-Style Andouille Smoked Sausage, Cut Into Small Chunks
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8 Ounces Cheddar Cheese Curds
- Clear
Directions
- In a large saucepan, whisk together 4 cups water, Tony’s Brown Gravy Mix, Tony’s Original Creole Seasoning, ketchup, apple cider vinegar and Worcestershire sauce.
- Bring to a boil. Once mixture comes to a boil, lower the heat to a simmer and continue to cook for 2-3 minutes until slightly thickened. Turn off the heat and set aside.
- Cook the waffle fries according to package directions.
- In another large saucepan, melt 2 tablespoons butter over medium-high heat. add the shrimp and cook until just pink.
- Remove the shrimp with a slotted spoon, then cut the shrimp into large chunks and set aside.
- Add the remaining 3 tablespoons of butter to the juices left in the saucepan. Cook over medium-high heat until the butter is melted. Add the onions, red pepper, green pepper and cook for 5 minutes until the veggies are softened.
- Add the garlic and continue to cook for 1 minute. Lower the heat to medium and add the flour and mix until well combined. Cook for 1-2 minutes.
- Add the prepared brown gravy, shrimp and andouille smoked sausage chunks and mix until well combined. Cook until heated through, about 3-4 minutes.
- Plate the fries in a large shallow serving bowl or individual bowls. Top with the cheese curds. Ladle the gravy over the fries and serve.
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from our Cajun Country Cookbook
Stuffed Poblano Peppers
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