Spice N' Herbs Seasoning 
Creole Style Butter Marinade 
Creole Alfredo Sauce 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 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.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Creole Seafood Potato Wedges
Ingredients
-
5-8 Red Potatoes
-
1 Cup Lump Crab Meat
-
1 1/2 Cups Crawfish Tails
-
2 Cups Milk
-
2 Tablespoons Butter
-
2 Cups Cheddar Cheese, Grated
-
Green Onions, Chopped
-
Tony’s Spice N’ Herbs Seasoning, to Taste
-
1/2 Cup Tony’s Creole-Style Butter Marinade
-
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!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Tony’s Cajun Shrimp Curry
Bold Cajun shrimp meets creamy coconut curry in this quick, flavor-packed dish by @CreoleSeoul. With sautéed…
Get Recipe