Original Creole Seasoning 
No Salt 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 RecipeWhy not put your favorite food into a little handheld pocket of deliciousness?! We only have good reasons to love every bite of these crunchy, crispy, cheesy, empanadas by @firehousegrub!
Ingredients
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Burger:
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Two packages of empanada dough.
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1 lb 93/7 ground beef
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1 medium onion diced
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Sliced American cheese
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1 tbs Tony Chachere’s original seasoning
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1/2 cup jalapeño potato chips crushed
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1 egg beaten
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Sesame seeds for garnish
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Dipping sauce:
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1/2 cup mayo
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1/4 cup ketchup
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1/3 cup finely diced pickles
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1 tbs Worcestershire sauce
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1 tbs Tony Chachere’s no salt seasoning
- Clear
Directions
- Combine sauce ingredients in a mixing bowl. Stir to combine and set aside in fridge.
- Preheat oven to 375 degrees F.
- Preheat skillet to medium high heat. Add ground beef, onion, and Tony’s original seasoning.
Continue to cook until browned. - Once browned, remove from heat and melt in 3 slices of American cheese. Add in crushed potato chips at this time. Stir to combine.
- Lay out empanada dough. Place 1/2 slice of cheese onto each piece of dough, followed by about 2 tbs of cheeseburger filling. Fold dough over and crimp together using a fork.
- Place empanadas on cookie sheet and brush with egg wash. Garnish top with sesame seeds.
- Bake for 15-20 minutes or until golden brown. Serve with dipping sauce 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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