BOLD Creole 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 RecipeThis super cheesy crawfish fettuccine by Eat For Cheap is easy to make and full of flavor … perfect for those busy weeknight meals.
Ingredients
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2 Tablespoons Tony’s BOLD Creole Seasoning
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1 Pound Cooked Fettuccine
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1/2 Stick Butter
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1 Pound Frozen Crawfish, Defrosted
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1 Yellow Onion, Chopped
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1-2 Stalks Celery, Chopped
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1/2 Red Bell Pepper, Chopped
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1 Serrano Pepper, Seeds Removed and Diced (or Jalapeño)
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2 Tablespoons Flour
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2/3 Cup Half-and-Half
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1/2 Cup Sour Cream
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1 Cup Grated Parmesan Cheese
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4 Ounces Velveeta Cheese, Cubed
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Garnish: Freshly Chopped Parsley
- Clear
Directions
- In a large saucepan, melt butter over medium heat. Add in the onion, celery, bell pepper and serrano. Cook for about 5 minutes.
- Add in your garlic and cook for another 1-2 minutes, or until the garlic is fragrant.
- Add in your defrosted crawfish and Tony’s BOLD Seasoning. Cook for about 3 minutes.
- Sprinkle in your flour and stir to combine. Cook for 30 seconds to 1 minute more.
- Add in your half-and-half and bring to a simmer.
- Add in your sour cream, Parmesan and Velveeta. Stir until melted, then add in your cooked pasta.
- Garnish with parsley and enjoy!
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from our Cajun Country Cookbook
Jalapeño Butter Pork Butt
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