Pepper Sauce 
Original Creole Seasoning 
Tony’s Classic Louisiana Gumbo
Nothing beats a big pot of homemade Gumbo by @SouthernVibin! Loaded with tender smoked chicken, andouille…
Get RecipeThis simple and tasty appetizer by Chef Cory Bahr is sure to be a party-pleaser no matter the occasion.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Seafood Stuffed Mushrooms
Ingredients
-
Green Onions
-
Panko Bread Crumbs
-
1 Tablespoon Butter, Room Temperature
-
2 Tablespoons Parmesan, Freshly Grated
-
Juice of 1 Lemon
-
1 Egg Yolk
-
2 Dashes of Tony’s Pepper Sauce
-
3 Dashes of Tony’s Original Creole Seasoning
-
Jumbo Lump Crabmeat
-
Crawfish Tails
-
Cremini Mushrooms
- Clear
Directions
- Add all ingredients, except crabmeat, crawfish tails and mushrooms, to a mixing bowl and combine.
- Once incorporated, fold in the jumbo lump crabmeat and crawfish tails. Take a spoonful of the mixture and stuff the cremini mushrooms.
- Top with a few more dashes of Tony’s Original Creole Seasoning.
- Place in the oven for 12 minutes at 450°F.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smoked Sausage and Beef Chili
Chili night just got a whole lot better! This Smoked Sausage and Beef Chili by @GrillNation…
Get Recipe