Roast Beef Debris Po’ Boy
This New Orleans-inspired Roast Beef Debris Po' Boy by @flychefaldenb is a flavorful mix of savory…Get Recipe
“Pull-Apart Stuffed Creole Rolls are a gorgeous addition to your holiday table and require just 20 minutes of cooking.” ~ Chef Monti Carlo. Filled with sausage, veggies, herbs, butter and Creole seasoning, these rolls are the perfect melt-in-your-mouth appetizer or side dish.
2 Tablespoons Tony’s Creole-Style Butter Marinade
8 Ounces Andouille Sausage
1/2 Cup Yellow Onion, Finely Diced
1/2 Cup Celery, Finely Diced
1/2 Cup Green Bell Pepper, Finely Diced
1/2 Teaspoon Fresh Sage, Finely Chopped
1/2 Teaspoon Fresh Thyme, Finely Chopped
1 Tablespoon Fresh Garlic, Minced
1/4 Cup All-Purpose Flour, for Dusting
1 1/2 Teaspoons Tony’s Original Creole Seasoning, Divided
1 Pound Premade Pizza Dough, Room Temperature (Recipe for Homemade Dough in Directions)
3 Tablespoons Butter, Melted
2 Tablespoons Olive Oil
The sausage mixture can be made up to three days ahead and keeps best in an airtight container placed in the back of the fridge.
Making the Homemade Dough:
1 1/2 Cups All-Purpose Flour
1/2 Teaspoon Tony’s Original Creole Seasoning
1/2 Teaspoon Active Dry Yeast
1 Cup Lukewarm Water
1/2 Teaspoon Extra Virgin Olive Oil
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