Original Creole Seasoning 
Pepper Sauce 
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 RecipeCreamy, cheesy and thick, this Crawfish Fondue Dip by @capt.cooking is full of Creole goodness and is melt-in-your-mouth delicious.
Ingredients
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1 Cup Cheddar Cheese, Cubed
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1 Cup Mozzarella Cheese, Shredded
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1/2 Onion, Diced
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1/2 Bell Pepper, Diced
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1/2 Cup All-Purpose Flour
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3 Cups Milk
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1-3 Pounds Crawfish Tails
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1 Cup Green Onions, Chopped
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1 Stick Butter
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Tony’s Original Creole Seasoning, to Taste
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3 Tablespoons Tony’s Pepper Sauce
- Clear
Directions
- Melt the butter in a saucepan on medium heat.
- Once melted, add the bell pepper and onion, then season to taste with Tony’s seasoning. Cook the veggies down for a minute, or until soft.
- Add in the flour, them immediately combine. Do not let the roux sit without stirring for too long, or it will burn. Once combined, slowly whisk in the milk.
- Once the milk is fully incorporated, bring the mixture to a simmer.
- Add in the green onions, both cheeses, Tony’s Pepper Sauce, more Tony’s seasoning (to taste), and the crawfish tails.
- Combine the mixture for about 3 minutes until everything is fully melted and incorporated.
- Garnish the dip with green onions and serve with toasted bread, chips, or anything you choose. Enjoy!
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from our Cajun Country Cookbook
Tony’s Cajun Shrimp Curry
Bold Cajun shrimp meets creamy coconut curry in this quick, flavor-packed dish by @CreoleSeoul. With sautéed…
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