Original Creole Seasoning 
Creole Etouffee Base Mix 
Pepper Sauce 
Cajun Crab Stuffed Steak Bread
Eat these for dinner or slice and serve them up as a party appetizer to be…
Get RecipeStuffed with delicious creole flavor encased in a perfectly crispy dough, it just doesn’t get better than this. Your guests won’t be able to get enough of these Crawfish Hand Pies by @michaelgulotta!
Ingredients
-
1 Box Tony Chachere’s Étouffée Dinner Mix
-
2 egg yolks
-
2 1/4 Cups Water
-
2 Egg Yolks
-
1 Cup Pepper Jack Cheese
-
Empanada Dough for 20 5-inch Pies
-
16 Ounces Louisiana Crawfish Tails
-
1 Tbsp Tony Chachere’s Original Creole Seasoning
-
Dash of Tony Chachere’s Pepper Sauce
-
1/2 Cup Mayo
-
2 Tbsp Green Onion
-
2 Tbsp Parsley
- Clear
Directions
- In a large saucepan, over medium-high heat, add in water and Tony’s Étouffée Dinner Mix, bring to a boil then reduce to a simmer.
- Let cook for 25 minutes covered. Stir occasionally.
- In the last 5 minutes add in the crawfish tails.
- Spread evenly on sheet pan and chill overnight.
- Add 2 cups of étouffée, two egg yolks, and pepper jack cheese to a medium bowl and fold to combine.
- Add 2 tbs of Étouffée to each piece of empanada dough and fold over. Use a fork to seal along the edges, chill for 10 minutes.
- Heat oil to 350°F in cast iron pot.
- Fry the empanadas in batches until golden brown, about 5-6 minutes.
- Remove and place on paper towel lined plate and allow to cool.
- For the dipping sauce, mix mayo, Tony’s Original Creole Seasoning, Tony’s Pepper Sauce and herbs. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Crawfish Monica
Look no further for your new favorite seafood pasta recipe! This traditional dish by @eatforcheap is…
Get Recipe