Creole Etouffee Base Mix 
Original Creole Seasoning 
Seared Salmon, Sautéed Kale & Creole Tartar Sauce
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Ingredients
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4 Ounces Raw Shrimp (About 7 Shrimp), Peeled and Chopped into Smaller Pieces
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1/2 Pound Ground Pork
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1/4 Cup Shallot, Minced
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1 Teaspoon Garlic (1 Clove), Minced
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1/4 Cup Water Chestnut, Diced
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2 Teaspoons Tony’s Original Creole Seasoning
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1/4 Teaspoon Sugar
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1/2 Cup Etouffee Sauce (Instructions Below)
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1 Box Tony’s Creole Etouffee Base Mix
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2 1/2 Cups Whole Milk
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3 Tablespoons Unsalted Butter
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2 1/2 Cups All-Purpose Flour
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1/2 Cup Glutinous Rice Flour
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2 Tablespoons Vegetable Oil
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1 Large Egg
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3/4 Cup Water, Room Temperature
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1/2 Teaspoon Turmeric Powder
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1 Teaspoon Sugar
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Vegetable Oil for Frying
- Clear
Directions
Making the Etouffee Sauce:
- Follow the directions on the box of Tony’s Creole Etouffee Base Mix.
Making the Dough:
- Using a standing mixer, combine all-purpose flour, rice flour, turmeric powder and sugar. Mix well.
- Add the egg in the middle and use the dough hook. Turn the speed to 1 (slow).
- Slowly add the vegetable oil and then the water. Increase the mixer speed to 4 and let the ingredients mix until the dough looks crumbly.
- Turn off the mixer and remove the bowl from the stand. Knead the dough until smooth. If the dough seems dry, add small increments of water until the dough is soft but not sticky.
- Cover the dough with plastic wrap and let it rest for 15 minutes.
Making the Filling:
- In a mixing bowl, combine chopped shrimp, ground pork, minced shallot, minced garlic, diced water chestnut, Tony’s Original Creole Seasoning, sugar and etouffee sauce.
- Mix well until all ingredients are combined.
- Cover and set aside.
Making the Puffs:
- Working with smaller pieces of the dough to prevent the it from drying out, using a rolling pin to flatten it into a thin disc. Use a 3-inch circle cutter to make small discs. Cover the discs with plastic wrap as you make each puff.
- Take one disc out and use the rolling pin to create a thinner wrapper. Add 1/2 teaspoon of the filling to the middle of the disc.
- Fold the disk and seal it by pressing down on the edges. Use a fork and press the top of the fork against the edges to create a tighter seal. Or you can create the rope/chain edge by twisting and folding the edges inward towards the filling. Cover the puff with plastic wrap on top to prevent the dough from drying.
- Repeat until all dough discs are filled and sealed.
- Heat oil in skillet on medium heat and add puffs. Flip halfway and allow the other side to turn golden. Once the puffs are golden brown, remove them and add them to a paper towel-lined plate.
- Serve the puffs with the remaining etouffee sauce as a dipping sauce. Enjoy!
NOTE:
You may substitute 2 Goya empanada dough discs. Just skip the dough making process, and be sure to roll them into thinner discs before proceeding with adding the filling.
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