Creole Etouffee Base Mix 
Blackened Salmon and Rice Bowls
Looking for a quick meal for busy weeknights? This salmon rice bowl recipe by @MyDiaryOfUs has…
Get RecipeThis recipe by chef @michaelgulotta puts a twist on a classic! With the Cajun and Creole flavors of Tony’s that you know and love along with juicy crawfish, it just doesn’t get better.
Ingredients
-
4 Tablespoons Butter
-
1 Box Tony’s Étouffée Dinner Mix
-
2 ½ Cups Milk
-
1 Pound Precooked Louisiana Crawfish Tails, Peeled
-
1 Onion, Chopped
-
2 Garlic Cloves, Minced
-
1 Tablespoon Green Onion, Chopped
-
½ Pound Cooked Fusilli Pasta
-
Parmesan Cheese
-
Fresh Parsley, for garnish
- Clear
Directions
- Melt butter in enamel, cast iron, or heavy stock pot.
- Sauté onion and pepper for 3-4 minutes, then add garlic and sauté until veggies are cooked and translucent.
- Add Tony’s Étouffée Dinner Mix and milk to the vegetables and bring to a simmer until thick and creamy.
- Gently fold in Louisiana crawfish tails.
- Add butter and pasta to a nonstick pan and gently toss.
- Add cooked étouffée to pasta and stir.
- Plate and top with grated parmesan cheese and parsley. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Tony’s Southern Baked Chicken
Bring Southern flavor to the dinner table with this juicy Southern Baked Chicken by @CreoleSeoul. Marinated…
Get Recipe