BOLD Creole Seasoning 
Crawfish Caesar Salad
This Crawfish Caesar Salad by @tashaliana puts a Gulf-inspired twist on a classic. Succulent crawfish and…
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
-
1 cup all-pupose flour
-
1 cup oil
-
2 cups chopped okra
-
1 cup chopped onions
-
1/2 cup chopped celery
-
1/2 cup chopped bell pepper
-
4 gloves garlic, minced
-
3 quarts low/no sodium stock or water
-
Tony Chachere’s Bold Creole Seasoning
-
4 gumbo crabs, cut in half
-
2 lbs. peeled shrimp, deveined
-
1/2 pint oysters
-
1/2 cup chopped green onions
-
2 tablespoons chopped parsley
-
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!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smothered Pork Chops
Dinner doesn’t have to be complicated. Just grab a skillet, sear some chops, and let the…
Get Recipe