BOLD Creole Seasoning 
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 super cheesy crawfish fettuccine by Eat For Cheap is easy to make and full of flavor … perfect for those busy weeknight meals.
Ingredients
-
2 Tablespoons Tony’s BOLD Creole Seasoning
-
1 Pound Cooked Fettuccine
-
1/2 Stick Butter
-
1 Pound Frozen Crawfish, Defrosted
-
1 Yellow Onion, Chopped
-
1-2 Stalks Celery, Chopped
-
1/2 Red Bell Pepper, Chopped
-
1 Serrano Pepper, Seeds Removed and Diced (or Jalapeño)
-
2 Tablespoons Flour
-
2/3 Cup Half-and-Half
-
1/2 Cup Sour Cream
-
1 Cup Grated Parmesan Cheese
-
4 Ounces Velveeta Cheese, Cubed
-
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!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
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…
Get Recipe