Original Creole Seasoning 
Street Corn Deviled Eggs
Bring bold flavor to your table with these Street Corn Deviled Eggs by @GrillNation. Creamy yolks…
Get RecipeA dark roux stew made with onions, bell pepper, garlic, celery and crawfish tails. It is seasoned to perfection and best served on a bed of steamed rice.
Ingredients
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4 Tablespoons Margarine
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3 Tablespoons All-Purpose Flour
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1 Onion, Chopped
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1 Whole Clove, Ground
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2 Whole Celery, Chopped
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1 Pound Crawfish Tails
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2 Tablespoons Tony’s Original Creole Seasoning
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1 Tablespoon Green Onion, Chopped
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1 Bell Pepper, Chopped
- Clear
Directions
- Make a roux with margarine and flour in an aluminum pot.
- When chocolate colored, remove from heat and add vegetables.
- Stir mixture until it stops sizzling; add crawfish, Tony’s Original Creole Seasoning and water to cover all ingredients.
- Simmer for 30 minutes.
- Serve over steamed rice and garnish with green onions.
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from our Cajun Country Cookbook
Fried Garlic Butter Wings
Crispy, juicy, and full of bold flavor, these Fried Garlic Butter Wings by @CreoleSeoul are a…
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