Instant Brown Gravy 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 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
-
4 Cups Water
-
8 Tablespoons Tony’s Instant Brown Gravy Mix
-
1/2 Teaspoon Tony’s Original Creole Seasoning
-
2 Tablespoons Ketchup
-
1 Tablespoon Apple Cider Vinegar
-
2 Teaspoons Worcestershire Sauce
-
1 Bag (22 Ounces) Frozen Waffle Fries
-
5 Tablespoons Butter
-
1 Pound Shrimp, Peeled and Deveined
-
3/4 Cup Yellow Onion, Chopped
-
1/2 Cup Red Bell Pepper, Chopped
-
1/2 Cup Green Bell Pepper, Chopped
-
2 Cloves Garlic, Minced
-
1 Tablespoon All-Purpose Flour
-
1 Ring (12 Ounces) Cajun-Style Andouille Smoked Sausage, Cut Into Small Chunks
-
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.
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