Original Creole Seasoning 
Crispy Creole Hush Puppy Mix 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeSmall, savory and deep fried! Chef Cory Bahr’s Crawfish Hush Puppies are the perfect appetizer or side dish. You can make them from scratch, or use Tony’s Crispy Creole Hush Puppy Mix for even more flavor!
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Kitchen Tip : Crawfish Hush Puppies
Ingredients
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1 Pound Louisiana Crawfish
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2 Eggs, Lightly Beaten
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1 Cup Sour Cream
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1 Tablespoon Tony’s Original Creole Seasoning
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1/2 Cup Chopped Green Onions
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1 Jalapeño, Chopped
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2 Ears Corn, Grilled Optional
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1 Tablespoon Baking Powder
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1/2 Cup All-Purpose Flour
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1 Cup Finely Ground Corn Mill
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(Optional – Tony’s Crispy Creole Hush Puppy Mix, Used in Place of Baking Powder, Flour and Corn Mill)
- Clear
Directions
- Mix crawfish, eggs and sour cream.
- Add in Tony’s Original Creole Seasoning, chopped green onion, chopped jalapeño and corn. Fold together.
- Add baking powder, all-purpose flour and corn mill. Fold together. (Or use Tony’s Crispy Creole Hush Puppy Mix.)
- Set aside to hydrate for 10 minutes.
- Fry 1 tablespoon portions of hush puppy mix in a 350°F fryer for 3 minutes. Remove from oil once golden brown.
- Sprinkle on more Tony’s Original Creole Seasoning to taste and serve.
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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…
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