Original Creole Seasoning 
Tony Chachere’s Smoked Brisket
Bring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it…
Get RecipeThis party-ready recipe by @tashaliana makes 16 mini pies loaded with delicious crawfish, veggies, and cheese; making for a perfect Cajun homestyle dish that everyone can enjoy!
Ingredients
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Dutch Ann Tart Pie Shells
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2 bags Frozen Cooked Peeled & Deveined, Crawfish Tail
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1 Chopped Red Onion
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1 Chopped Green Onion
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2 tbsp Fresh Parsley
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1 Chopped Yellow Pepper
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1 Chopped Orange Pepper
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2 Chopped Red Peppers
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1/3 cup Veggie Broth
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1/3 cup Heavy Cream
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1/4 cup Flour
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1 tbsp Tony Chachere’s Original Creole Seasoning
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1 tbsp Garlic Powder
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1 tbsp Onion Powder
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1/2 tbsp Smoked Paprika
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Pinch Cayenne Pepper
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1 cup Mozzarella Cheese
- Clear
Directions
- Set burner to medium heat, add Butter and Minced Garlic to cooking pot. Cook for approximately 3-4 min or until the Garlic is fragrant.
- Add chopped Red, Yellow, and Orange Peppers, and Red Onions. Add 1/4 cup Flour, stir, and add Crawfish. Add Tony Chachere’s Original Seasoning, Garlic & Onion Powder, Smoked Paprika, and Cayenne Pepper, stir until well combined.
- Once the mix is combined, add Veggie Broth, Heavy Cream, Green Onion, Fresh Parsley, and Mozzarella Cheese-Stir and let it cook for 4-7 min or until cheese is melted and the mixture is combined.
- Get Pie Shells and bake for 5-7 min at 350 degrees.
- Add a scoop of the mixture, place shells back in the oven and Bake for 13-17 min. Enjoy!
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from our Cajun Country Cookbook
Tony’s Catfish Fried Rice
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