Spice N' Herbs Seasoning 
Creole Style Butter Marinade 
Creole Alfredo Sauce Mix 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeCheesy, buttery, full of seafood and a creamy Creole Alfredo sauce, these loaded seafood potato wedges by @capt.cooking are full of mouthwatering flavor that will make this your family’s favorite side.
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Kitchen Tip : Creole Seafood Potato Wedges
Ingredients
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5-8 Red Potatoes
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1 Cup Lump Crab Meat
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1 1/2 Cups Crawfish Tails
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2 Cups Milk
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2 Tablespoons Butter
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2 Cups Cheddar Cheese, Grated
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Green Onions, Chopped
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Tony’s Spice N’ Herbs Seasoning, to Taste
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1/2 Cup Tony’s Creole-Style Butter Marinade
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Tony’s Creole Alfredo Sauce Mix
- Clear
Directions
Making the Potato Wedges:
- Cut each potato in half lengthwise, then cut each half lengthwise again, and then cut each quarter lengthwise again.
- In a bowl, season the wedges with Tony’s Spice N’ Herbs and Tony’s Creole-Style Butter Marinade.
- Put the wedges onto a baking tray, skin-side down.
- Bake the wedges for 30-40 minutes at 400°F.
Making the Seafood Sauce:
- Combine the milk, butter and the Tony’s Creole Alfredo Sauce Mix in a pan.
- Bring it to a boil, then add the crab meat, crawfish tails – saving 1/2 cup for the top – and cheddar cheese – saving 1/2 cup for the top. Cook everything together until thick, about 5-7 minutes.
- Season to taste with Tony’s Spice N’ Herbs.
Making the Loaded Potato Wedges:
- Put potato wedges on a plate.
- Pour the seafood sauce over the top.
- Add the saved cheddar cheese and crawfish to the top.
- Garnish with green onions and enjoy!
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