BOLD Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeBring bold Cajun flavor to your next gathering with this Crawfish Queso by @GirlGoneGrilling. Made with crawfish, savory andouille sausage, melty cheeses, and a generous touch of Tony Chachere’s Bold Creole Seasoning, this creamy dip delivers flavor in every bite.
Ingredients
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1 16 oz black Velveeta cheese, cubed
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8 oz Monterey Jack cheese, cubed
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8 oz Colby Jack cheese, cubed
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1 can Rotel (undrained
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1 small onion, diced
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1 bell pepper, diced
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1 12 oz package Louisiana crawfish tails, thawed
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1 can jalapeño soup (or substitute with a splash of milk)
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1 can diced jalapeños
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1 package andouille sausage, sliced
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Tony Chachere’s Bold Creole Seasoning, to taste
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green onions, for garnish
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tortilla chips, for serving
- Clear
Directions
- Add sliced andouille sausage to a skillet over medium heat and cook until nicely browned. Transfer to a paper towel-lined plate to drain excess grease.
- In a large foil pan, combine Velveeta, Monterey Jack, Colby Jack, Rotel, onion, bell pepper, crawfish tails, browned sausage, diced jalapeño, and cream of jalapeño.
- Sprinkle Tony’s generously over the top for that bold, smoky flavor boost.
- Place the pan in a preheated smoker at 275°F and let it cook for about 2 hours, stirring occasionally until everything is melted, bubbly, and perfect.
- Top with chopped green onions, a few sausage slices for garnish, and serve warm with tortilla chips.
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