BOLD Creole Seasoning 
Cream Cheese Pecan Praline King Cake
Indulge in the ultimate Mardi Gras treat with this Cream Cheese Pecan Praline King Cake by…
Get RecipeGet back to the basics of Creole cooking with this Seafood Gumbo recipe by Tony’s. There’s nothing better than a hearty bowl of this Bold Seafood Gumbo once fall hits.
Ingredients
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1 cup all-pupose flour
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1 cup oil
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2 cups chopped okra
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1 cup chopped onions
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1/2 cup chopped celery
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1/2 cup chopped bell pepper
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4 gloves garlic, minced
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3 quarts low/no sodium stock or water
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Tony Chachere’s Bold Creole Seasoning
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4 gumbo crabs, cut in half
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2 lbs. peeled shrimp, deveined
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1/2 pint oysters
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1/2 cup chopped green onions
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2 tablespoons chopped parsley
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Filé (optional)
- Clear
Directions
- In a skillet, make a dark roux with flour and oil. Remove from heat and set aside.
- In a large stock pot, sauce okra in oil until no longer stringy.
- Add onions, celery, bell pepper and garlic and sauté until tender.
- Add roux and stock/water to this mixture and season with Tony Chachere’s Bold Seasoning.
- Simmer for 1 hour.
- Add seafood and simmer an additional 30 minutes.
- Serve in soup bowls over rice. Garnish with greens onions, parsley and a dash of Filé.
- Enjoy!
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from our Cajun Country Cookbook
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