Pepper Sauce 
Original Creole Seasoning 
Creole Butter & Herb Rice Dinner Mix 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeWe love how @capt.cooking gave this fan-favorite a creole twist! These Creole Shrimp Bowls are bold, creamy, and hearty.
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Ingredients
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1⁄2 Pound Shrimp, Cleaned and Deveined
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2-5 Imitation Crab Sticks
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1 Avocado, Sliced
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1 Bell Pepper, Diced
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1 Cup Green Onions, Chopped
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1⁄4 Cup Kewpie Mayo (Japanese Mayo)
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1 Teaspoon Paprika
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2 Tablespoons Olive Oil
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Tony’s Original Creole Seasoning
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2 Tablespoons Tony’s Pepper Sauce
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Tony’s Creole Butter & Herb Rice Dinner Mix
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Unagi Sushi Sauce, Optional
- Clear
Directions
The Crab Salad:
- Shred the imitation crab.
- Add the kewpie mayo, green onions, Tony’s Pepper Sauce, season to taste with Tony’s Original Creole Seasoning, then combine thoroughly and set in the fridge to chill.
The Shrimp:
- Into a bowl, season the shrimp to taste with Tony’s Original Creole Seasoning, the paprika, and 1 tablespoon of olive oil.
- Add 1 tablespoon of olive oil to a pan on high heat. Add the shrimp and sear each shrimp for one minute on each side. Once done, remove them and set aside.
The Creole Poke Bowls:
- Prepare Tony’s Creole Butter & Herb Rice Dinner Mix according to the box instructions.
- Add the rice into a bowl, then add some of the shrimp, a scoop of the crab salad, a scoop of the diced red bell peppers, and some avocado slices.
- (Optional) Drizzle the unagi sushi sauce over the Creole Poke Bowls.
- Garnish with green onions and enjoy!
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