Original Creole Seasoning 
Grilled Chicken Skewers
Turn up the heat with these grilled chicken skewers by @GrillNation. Juicy chicken thighs marinate in…
Get RecipeGumbo and po’ boys … fabulous on their own and outstanding together! This Gumbo Shrimp Po’ Boy by Firehouse Grub is full of decadent seafood and sausage, combine with veggies and the flavors of Creole seasoning making this one of the best po’ boys you’ll ever taste.
Ingredients
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Tony’s Original Creole Seasoning, to Taste
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24 Ounces Andouille Sausage, Sliced
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12 Ounces Crawfish Tails
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16 Ounces Shrimp, Peeled and Deveined
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2 Bell Peppers, Diced
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2 Jalapeños, Diced
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1 Yellow Onion, Diced
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4 Celery Sticks, Sliced & Diced
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4 Bulbs Green Onion, White Ends Cut Off and Onion Diced
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Sub Rolls
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Parsley
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Garlic, Minced
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10 Tablespoons Butter, Divided
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1/4 Cup Flour
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3 Cups Chicken Broth
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Provolone Cheese Slices
- Clear
Directions
- Heat skillet to medium-high heat and melt a couple of tablespoons of butter. Add in the sausage and veggies. Season everything to taste with Tony’s Original Creole Seasoning. Remove from heat.
- Melt a couple more tablespoons of butter in skillet and add shrimp. Season with Tony’s and cook until done, about 4-5 minutes. Remove from heat.
- Melt another tablespoon of butter and cook crawfish. Season with Tony’s and cook until done, 4-5 minutes. Remove from heat.
- Combine shrimp and crawfish to sausage and veggie mixture.
- Melt 4 tablespoons of butter in skillet over medium heat. Add in flour and continuously whisk. Cook for at least 15 minutes or until desired color of roux is achieved. Set aside.
- Next, add in chicken broth. Continuously whisk and simmer for about 5-7 minutes. Season to taste with Tony’s. Keep on low heat.
- Cut rolls in half. Melt more butter and combine with minced garlic and parsley. Brush inside of the rolls with the garlic butter mixture. Add in your meat and veggies. Cover with provolone cheese.
- Bake open faced at 350°F for 10 minutes. Top with green ends of green onion. Dip in roux mixture and enjoy!
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