Original Creole Seasoning 
Creole Etouffee Base Mix 
Pepper Sauce 
Grilled Seafood Boil Skewers with Garlic King Crab Butter
These grilled seafood skewers by @Grillnation bring all the flavor of a backyard boil—with garlic king…
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
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1 Box Tony Chachere’s Étouffée Dinner Mix
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2 egg yolks
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2 1/4 Cups Water
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2 Egg Yolks
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1 Cup Pepper Jack Cheese
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Empanada Dough for 20 5-inch Pies
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16 Ounces Louisiana Crawfish Tails
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1 Tbsp Tony Chachere’s Original Creole Seasoning
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Dash of Tony Chachere’s Pepper Sauce
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1/2 Cup Mayo
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2 Tbsp Green Onion
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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!
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from our Cajun Country Cookbook
Lobster Rolls
These buttery lobster rolls by @firehousegrub are piled high and served with crisp, tangy coleslaw. A…
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