More Spice Seasoning 
Tony’s Creole Gumbo Puffs
Make your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony's Instant Roux mix,…
Get RecipeThese Cajun Shrimp Chips by @TFTI.BBQ are crispy, spicy, and packed with bold Louisiana flavor in every bite. Made with shrimp, spring roll paper, and Tony Chachere’s More Spice Seasoning, this quick appetizer comes together fast and disappears even faster.
Ingredients
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For the Chips:
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4 shrimp, peeled with tails removed
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1 spring roll paper
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Tony Chachere’s More Spice Seasoning
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For the Remoulade:
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1/2 cup mayonnaise
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2 tablespoons jalapeño ketchup
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1/2 lemon, squeezed
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1 tablespoon hot sauce
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1 tablespoon garlic powder
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2 teaspoons Tony Chahere’s More Spice Seasoning
- Clear
Directions
- Add all remoulade ingredients to a bowl and mix.
- Cut spring roll paper into 4 pieces.
- Place parchment paper onto a tortilla press, then add spring roll paper, then shrimp and sprinkle Cajun seasoning on top. Add another piece of parchment paper on top and press down firmly.
- Peel carefully from parchment paper, then fry at 350ºF for 1-2 mins.
- Serve with Cajun Remoulade and enjoy!
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from our Cajun Country Cookbook
Jalapeño Butter Pork Butt
This Smoked Pork Butt by @FirehouseGrub is cooked low and slow, and falls right off the…
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