Pepper Sauce 
Original Creole Seasoning 
Creole Butter & Herb Rice Dinner Mix 
Smoked & Grilled Chicken Wings
These smoked and grilled chicken wings by @grillnation are layered with flavor, rich smokiness, fire-seared crisp,…
Get RecipeWe love how @capt.cooking gave this fan-favorite a creole twist! These Creole Shrimp Bowls are bold, creamy, and hearty.
Shop Tony's Flavors In This Recipe
Ingredients
-
1⁄2 Pound Shrimp, Cleaned and Deveined
-
2-5 Imitation Crab Sticks
-
1 Avocado, Sliced
-
1 Bell Pepper, Diced
-
1 Cup Green Onions, Chopped
-
1⁄4 Cup Kewpie Mayo (Japanese Mayo)
-
1 Teaspoon Paprika
-
2 Tablespoons Olive Oil
-
Tony’s Original Creole Seasoning
-
2 Tablespoons Tony’s Pepper Sauce
-
Tony’s Creole Butter & Herb Rice Dinner Mix
-
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!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Étouffée Hushpuppies
Crispy on the outside and packed with flavor on the inside, these étouffée hushpuppies by @Tashaliana…
Get Recipe