Original Creole Seasoning 
Bloody Mary Hush Puppies w/ Vodka Sauce
These Bloody Mary-nated Hush Puppies by @ChefBradleyBayou bring bold Louisiana flavor to every bite. Juicy shrimp…
Get RecipeThis creamy fettuccine Alfredo takes a Southern twist packed with an array of seasonings, shrimp, fettuccine pasta and crawfish tails. Top it off with Parmesan cheese, then add a dash of parsley for some beautiful color!
Ingredients
-
2 Whole Onions, Chopped
-
2 Whole Celery, Chopped
-
1 Whole Bell Pepper, Chopped
-
1 Whole Green Onion, Chopped
-
6 Tablespoons Margarine
-
2 Tablespoons All-Purpose Flour
-
1/8 Cup Parsley, Chopped
-
2 Pounds Crawfish Tails
-
2 Tablespoons Jalapeño Relish
-
1/2 Pound Velveeta Cheese
-
1/2 Pint Half-and-Half
-
3 Whole Garlic, Minced
-
3 Tablespoons Tony’s Original Creole Seasoning
-
1/2 Pound Fettuccine
-
1/2 Cup Parmesan
- Clear
Directions
- In a Dutch oven, sauté onions, celery, bell pepper and green onions in margarine on medium heat until tender.
- Add flour, parsley and crawfish and cook for 15 minutes.
- Add relish, cheese, half-and-half and garlic.
- Reduce heat and simmer for 10 minutes.
- Stir often to prevent sticking.
- Season with Tony’s Original Creole Seasoning.
- During the last 10 minutes of cooking crawfish, begin boiling the pasta so that it will be tender at the same time that the crawfish is cooked.
- Follow directions on the bag to boil the pasta, but do not add salt.
- When the pasta is tender, drain, rinse in cold water and drain again.
- In 1 or 2 casserole dishes, coated with cooking spray, pour some of the pasta across evenly, then cover with crawfish mixture.
- Continue alternating pasta and crawfish mixture until all is used up.
- Sprinkle top with Parmesan cheese (optional).
- Bake at 350°F degrees for 15 minutes.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Steakhouse Tortilla Kabobs
Fire up the grill and bring bold Creole flavor to your cookout with these Steakhouse Tortilla…
Get Recipe