Crispy Creole Fish Fry Mix 
Pepper Sauce 
Original Creole Seasoning 
Easy Chicken Jambalaya
Bring bold Creole flavor to the dinner table with this easy Chicken Jambalaya recipe by @TFTI.BBQ.…
Get RecipeIt’s a classic po’ boy with a flavor explosion! @flychefaldenb creates a crispy, Creole sandwich that is perfect for any day of the week.
Shop Tony's Flavors In This Recipe
Ingredients
-
16 Ounces Crawfish Tails
-
1 Box Tony’s Crispy Creole Fish Fry Mix
-
1 Egg
-
1 Cup Milk
-
1 Tablespoon Tony’s Pepper Sauce
-
Oil for Frying
-
Bread of Your Choice
-
Toppings: Lettuce, Pickles, Cheese
-
1 1/4 Cups Mayonnaise
-
2 Tablespoons Creole Mustard
-
2 Tablespoons Ketchup
-
1 Teaspoon Tony’s Original Creole Seasoning
-
2 Teaspoons Lemon Juice
-
1/2 Teaspoon Dill Weed
-
1 Teaspoon Garlic Powder
-
1 Teaspoon Tony’s Pepper Sauce
-
1 1/2 Teaspoons Paprika
-
1/4 Teaspoon Cayenne
- Clear
Directions
- In a bowl, combine milk, egg and 1 tablespoon Tony’s Pepper Sauce. Mix until well blended.
- In a separate bowl, add Tony’s Crispy Creole Fish Fry Mix.
- Drench crawfish in the milk mixture, in batches.
- Remove and add to the Crispy Fish Fry Mix. Shake off excess batter and make sure the tails are separated individually.
- Heat oil in a pan to 350°F.
- Fry the crawfish tails in batches for 2-3 minutes until they are crispy. Remove and strain.
- To make the remoulade, combine mayonnaise, mustard, ketchup, Tony’s Original Creole Seasoning, lemon juice, dill weed, garlic powder, Tony’s Pepper Sauce, paprika and cayenne in a bowl and stir until smooth.
- Add the remoulade to the bread and evenly distribute the crawfish.
- Dress the po’ boy with toppings to your liking and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
New Orleans-Style Stuffed Bell Peppers
Bring a taste of Louisiana to your kitchen with these New Orleans-Style Stuffed Bell Peppers, by…
Get Recipe