Original Creole Seasoning 
Creole Style Butter Marinade 
Creole Jambalaya Rice Dinner Mix 
Creamy Herb Crawfish Dressing
The dressing you never knew you needed, imagine, all of your favorites coming together for the…
Get RecipeThis ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky, kick-you-in-the-tastebuds flavor using Tony’s Jambalaya Mix + Butter Marinade Injectable. It’s fall, but make it fire.
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Ingredients
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(3) 2lb small pie pumpkins
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Tony Chachere’s Injectable Butter Marinade
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Tony Chachere’s Creole Seasoning
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1lb pancetta (or bacon) fine diced
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3 small onions finely chopped
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1 green bell pepper trimmed and finely chopped
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3 cloves garlic chopped
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10 sprigs of parsley chopped
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6 chopped sausages of choice (andouille is best)
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1lb crawfish tail meat (and fat if available)
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1 1/4 quarts stock of choice
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2 boxes Tony Chachere’s Jambalaya mix
- Clear
Directions
- Preheat the oven to 450 degrees, cut tops off of pumpkins, scoop out the insides, scrape inner walls, and pumpkin tops. (Save the seeds and clean them, toss with a dash of oil and Tony Chachere’s Seasoning and bake!)
- Lightly coat the inside of the pumpkins with Tony Chachere’s injectable butter marinade and season with Tony Chacheres creole seasoning. Bake for 30 minutes with tops on pumpkins. Start jambalaya while baking.
- In a 8 quart heavy bottom sauce pot, saute pancetta (or bacon) until mostly rendered.
- Add onions, green bell pepper, garlic, and parsley – cook until soft and slightly browned.
- Stir in sausages and Tony Chachere’s Creole seasoning. Cook on moderate heat while stirring occasionally for 10 minutes.
- Add crawfish tails, Tony Chachere’s Jambalaya Mix and stock.
- Bring to boil, lower heat and simmer for about 15 minutes or until rice is al dente.
- Gently fill pumpkins with jambalaya, replace tops, and bake at 350 degrees for 25-35 minutes or until pumpkin is tender enough to easily pierce with a knife. Rest for 10-15 minutes and enjoy!
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