No Salt Seasoning 
Creole Etouffee Base Mix 
Garlic Lemon Pepper Wings
These Garlic Lemon Pepper Wings by @TFTI.BBQ are crispy, juicy, and packed with bold Creole flavor.…
Get RecipeElevate your Southern cooking with this Shrimp and Grits recipe by @creoleseoul, featuring Tony’s rich Etouffée Base Mix! Creamy, flavorful grits paired with succulent shrimp simmered in a savory sauce—comfort food at its finest!
Ingredients
-
For The Shrimp:
-
1lb shrimp, peeled and deveined
-
2 1/2 cups milk
-
3 tbsp butter
-
Tony Chachere’s No Salt Seasoning, to taste
-
Grated Parmesan for garnish
-
Chopped green onions for garnish
-
For The Polenta:
-
1 18-ounce tube of polenta
-
3/4 cup chicken broth
-
1/2 cup milk
-
2 tbsp unsalted butter
-
1/2 cup shredded parmesan
-
Tony Chachere’s No Salt Seasoning to taste
-
1/2 cup chopped basil
-
1 box of Tony Chachere’s Creole Etouffee Base MIx
- Clear
Directions
- Slice polenta into cubes, and add the cubed polenta to a medium saucepan set over medium-low heat.
- Stir in the chicken broth and cover. Once the broth starts to bubble, use a potato masher to brad down the polenta cups. Continue to mash until polenta is a smooth texture.
- Pour in the milk and butter and season to taste…continue to stir until fully combined.
- Add the grated Parmesan and chopped basil, and stir it into the polenta. Continue to heat and stir until the butter and cheese are fully melted and combined.
- Reduce heat to low while you make the shrimp étouffée.
- Cook étouffée per package directions. Season to taste with Tony Chachere’s No Salt Seasoning.
- Add a serving of polenta to a shallow bowl followed by the shrimp and étouffée sauce.
- Garnish with grated Parmesan and green onions, and serve.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Blackened Salmon and Rice Bowls
Looking for a quick meal for busy weeknights? This salmon rice bowl recipe by @MyDiaryOfUs has…
Get Recipe