Creole Etouffee Base Mix 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
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
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4 Tablespoons Butter
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1 Box Tony’s Étouffée Dinner Mix
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2 ½ Cups Milk
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1 Pound Precooked Louisiana Crawfish Tails, Peeled
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1 Onion, Chopped
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2 Garlic Cloves, Minced
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1 Tablespoon Green Onion, Chopped
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½ Pound Cooked Fusilli Pasta
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Parmesan Cheese
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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!
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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…
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