Spice N' Herbs Seasoning 
Tony’s Creole Gumbo Puffs
Make your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony's Instant Roux mix,…
Get RecipeCrispy potatoes, juicy beef, and plenty of Tony’s flavor, what’s not to love? These beef and potato skewers by @GrillNation are easy to make, fun to eat, and perfect for tailgating season.
Ingredients
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1 1/2 pounds 80/20 ground beef
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4-5 medium Yukon Gold potatoes, skin on
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1 cup freshly shredded Gouda cheese
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1 large egg
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1/3 cup panko breadcrumbs
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1 1/2 tablespoons Tony Chachere’s Spice N’ Herbs Seasoning, divided
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1/2 teaspoon onion powder
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1 tablespoon Worcestershire sauce
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1 tablespoon Dijon mustard
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1 1/2 tablespoons olive oil
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2 tablespoons chopped fresh parsley, for garnish
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6-8 skewers
- Clear
Directions
- Set up your grill for two-zone cooking at approximately 400°F, creating both direct and indirect heat zones.
- Wash the Yukon Gold potatoes and leave the skins on. Slice into uniform ¼-inch-thick rounds. Toss with olive oil and ½ tablespoon Tony Chachere’s Spice N’ Herbs Seasoning.
- In a large bowl, combine ground beef, Gouda, egg, panko, 1 tablespoon Tony’s, garlic powder, smoked paprika, onion powder, Worcestershire sauce and Dijon mustard. Gently mix until just combined.
- Shape the seasoned beef into small, relatively thin patties approximately the same diameter as your potato rounds. Keeping them uniform will help everything cook evenly.
- Alternate potato rounds and beef patties onto each skewer, creating a potato-beef-potato-beef pattern. Gently press the stack together so everything stays secure.
- Place the skewers over direct heat and grill for approximately 2-3 minutes per side, rotating as needed to develop a browned crust on the beef and color on the potatoes.
- Move the skewers to indirect heat, close the lid and cook for another 15-20 minutes, rotating occasionally, until the potatoes are fork-tender and the ground beef reaches 160ºF internal temperature.
- Remove the skewers from the grill and rest for about 5 minutes. Garnish with chopped parsley and serve hot.
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