Original Creole Seasoning 
Candied Cajun Bacon
Cooked to perfection, this candied Cajun bacon by @tfti.bbq packs a punch of flavor—perfect as a snack,…
Get RecipeEven better than the original, this twist on the classic shrimp scampi by Creole Seoul substitutes crawfish and takes the flavor to a whole new level with Tony’s seasonings. Delicious and easy to make, this Crawfish Rice Noodle Scampi will soon be a weeknight favorite.
Ingredients
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24 Ounces Crawfish Tails
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4 Tablespoons Extra Virgin Olive Oil, Divided
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1/2 Cup Green Onions, Chopped
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6 Cloves Garlic, Minced
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2 Sticks Unsalted Butter
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1/2 Cup Parsley, Chopped
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2 Bay Leaves
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3 Tablespoons Soy Sauce
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1 Package Rice noodles
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1 Teaspoon Garlic Powder
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1 Teaspoon Onion Powder
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1 Teaspoon Italian Seasoning
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Chili Oil, to Taste
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Tony’s Original Creole Seasoning, to Taste
- Clear
Directions
- Add rice noodles to a bowl and cover with water that’s at room temperature. Let the noodles soak for 40 minutes or until al dente.
- Cook green onions in extra virgin olive oil over medium heat. Stir in garlic and cook for 1-2 minutes or until fragrant.
- Pour in the crawfish tails and parsley, stir to combine. Add in the butter and stir until melted.
- Season with Tony’s seasoning and Italian seasoning. Stir in bay leaves, turn head down to low and cover the pan.
- In a separate skillet or wok, add 2 tablespoons of extra virgin olive oil over medium-high heat. Add in the garlic powder, onion powder, and more Tony’s and Italian seasonings to taste, and stir it all into the oil.
- In batches, add in handfuls of the rice noodles. Then add in soy sauce and a little chili oil and combine with the rice noodles. If the noodles are sticking together, add in a 1/4 cup of the rice noodle water used for soaking. Turn off the heat.
- Add rice noodles to serving bowls and ladle the crawfish scampi on top. Enjoy!
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from our Cajun Country Cookbook
Creamy Poblano Crab Dip
Indulge in a rich and flavorful creamy poblano crab dip by @firehousegrub. Blending Tony's and poblano peppers…
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