Crispy Creole Hush Puppy Mix 
Original Creole Seasoning 
Étouffée Hushpuppies
Crispy on the outside and packed with flavor on the inside, these étouffée hushpuppies by @Tashaliana…
Get RecipeCrispy on the outside and packed with flavor on the inside, these étouffée hushpuppies by @Tashaliana are a Southern classic with a bold twist. Each bite combines the rich, smothered flavor of traditional étouffée with golden crunch and is seasoned to perfection with Tony Chachere’s.
Ingredients
-
2 tbsp butter
-
1 tbsp all-purpose flour
-
1/4 cup finely diced onion
-
1/4 cup finely diced celery
-
1/4 cup finely diced green pepper
-
1 garlic clove, minced
-
1 tbsp tomato paste
-
1/4 cup seafood or chicken broth
-
1/2 lb Phillips claw crab meat
-
1 cup cooked white rice (cooled)
-
2 oz cream cheese (about 1/4 cup), softened
-
1/3 cup shredded monterey jack cheese
-
1 tsp Tony Chachere’s Creole Seasoning
-
Garlic & Onion powder, cayenne (to taste)
-
Optional: Squeeze of lemon juice
-
Tony Chachere’s Crispy Creole Hush puppy Mix
-
Chicken broth
- Clear
Directions
- In a skillet, melt butter over medium heat. Whisk in flour to make a light roux (2 min).
- Add onion, celery, bell pepper. Sauté 5–6 minutes until soft, add seasonings.
- Stir in tomato paste and broth. Simmer until thickened (3–4 min).
- Fold in crab meat,lemon juice, rice, cream cheese, and Monterey Jack. Stir until melted and creamy.
- Chill the filling for 10–20 minutes (helps with shaping).
- Dip balls into batter and fry until golden brown.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smoked Cheeseburger Meatball Subs
Smoked, stuffed, and stacked. These Cheeseburger Meatball Subs by @SouthernVibin are loaded with melty cheese, a…
Get Recipe