BOLD Creole Seasoning 
Tony’s Creole Gumbo Puffs
Make your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony's Instant Roux mix,…
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
Jalapeño Butter Pork Butt
This Smoked Pork Butt by @FirehouseGrub is cooked low and slow, and falls right off the…
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