Creole Etouffee Base Mix 
Cajun Oklahoma Onion Smash Burger
Fire up the grill and cook up some Louisiana flavor with this recipe by @GrillNation. Thinly…
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 Po Boygers
Fire up the grill for this Po Boyger recipe by @ChefBradleyBayou. It brings together a summer…
Get Recipe