Original Creole Seasoning 
Pepper Sauce 
Tony’s Creole Gumbo Puffs
Make your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony's Instant Roux mix,…
Get Recipe@flychefaldenb puts a Tony’s touch on these Crawfish Pies which are a New Orleans favorite at festivals and outdoor events.
Ingredients
-
1 box of Tony Chachere’s Jambalaya Mix
-
2 1/4 cup water
-
10 empanada dough (5-inch)
-
12oz Louisiana Crawfish tails
-
1 tbs of Tony Chachere’s Pepper Sauce
-
Tony Chachere’s Original Creole Seasoning
- Clear
Directions
1. In a large saucepan, over medium-high heat, add in water and jambalaya mix. Bring to a boil then reduce to a simmer.
2. Let cook for 25 minutes covered. Stir occasionally.
3. In the last 5 minutes add in the crawfish tails.
4. Remove and let the jambalaya cool.
5. Add 2 tbs of jambalaya to the empanada dough and fold over. Use a fork to seal along the edges.
6. Heat oil to 365 degrees F.
7. Fry the empanadas in batches until golden brown.
8. Remove, let cool, and plate.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Jalapeño Butter Pork Butt
This Smoked Pork Butt by @FirehouseGrub is cooked low and slow, and falls right off the…
Get Recipe