Original Creole Seasoning 
Creole Etouffee Base Mix 
Steak Loaded Nachos
Steak-loaded nachos: flavorful, messy, and made for summer hangs. Piled high with juicy grilled steak, crispy…
Get RecipeWarm and Creole seasoned crawfish and jalapeño cornbread topped with classic crawfish étouffée … this recipe by Creole For The Soul is the perfect, cold weather comfort food.
Ingredients
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2 Cups Cornmeal
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12 Ounces Crawfish Tails
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1 Cup Milk
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1/2 Cup Canola Oil
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1 Tablespoon Olive Oil
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3 Large Eggs
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1 Medium Onion, Diced
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1 Medium Bell Pepper, Diced
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3 Jalapeño Peppers, Seeds Removed and Minced
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1 1/2 Cup Sharp Cheddar Cheese, Shredded
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3 Teaspoons Baking Powder
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1/2 Teaspoon Baking Soda
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3/4 Cup Green Onions, Chopped
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Tony’s Original Creole Seasoning, to Taste
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1 Box Tony’s Creole Étouffée Base Mix
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2 1/2 Cups Cold Milk
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3 Tablespoons Butter, Unsalted
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1 Pound Crawfish Tails
- Clear
Directions
- Preheat oven to 400°F.
- Heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers for 3 minutes or until tender, stirring occasionally. Turn off heat and stir in jalapeños. Remove from heat and set aside.
- Combine cornmeal, baking powder, baking soda and Tony’s Original Creole Seasoning in a bowl. In a separate bowl, whisk the eggs, 1 cup milk and canola oil until well combined. Stir wet mixture into the dry mixture slowly, until fully blended.
- Add in the crawfish tails, cheddar cheese, green onions and sautéed vegetables, and stir into mixture.
- Grease a baking pan or cast-iron skillet and top with the cornbread mixture. Bake for 35-40 minutes – check doneness by sticking a fork or toothpick into the center to see if it comes out clean.
- While the cornbread is baking, make the Tony’s Creole Étouffée Base Mix according to the instructions on the box.
- Slice a piece of cornbread onto a plate and top with a ladle of étouffée. Garnish with more green onions and enjoy!
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from our Cajun Country Cookbook
Smashed Potato Salad
Creamy, crispy, and loaded with flavor. This smashed potato salad by @MyDiaryOfUs flips the script on…
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