Original Creole Seasoning 
Cajun Chicken Dumplings
This Cajun Chicken and Dumplings recipe by @MyDiaryOfUs is everything you want in a cozy fall…
Get RecipeWe’re taking summer comfort food to the max with this delicious seafood recipe by @creoleseoul.
Ingredients
-
1lb crawfish tails
-
1lb medium shrimp
-
¼ cup diced onions
-
¼ cup diced bell peppers
-
¼ cup diced celery
-
½ cup vegetable oil
-
¾ cup flour
-
3 cups, seafood, shrimp or chicken stock
-
½ lb (2 sticks) butter
-
1 cup chopped green onions
-
½ cup chopped parsley
-
3 cups cooked rice
-
Tony Chachere’s Creole Seasoning, to taste
-
Garlic Powder, to taste
-
Onion Powder, to taste
-
Italian Seasoning, to taste
- Clear
Directions
- Heat oil over high heat in a heavy bottomed or cast-iron skillet until it begins to smoke. Whisk/stir in flour until fully combined. Reduce heat to medium and while stirring constantly until roux is the color of peanut butter.
- Turn off heat and stir in the holy trinity and seasonings and allow to cook for about 5 minutes.
- In a separate deep, heavy bottomed pot, bring 2 cups of stock to a boil and whisk the roux into the stock until thoroughly dissolved.
- Reduce heat to medium-low and cook until flour taste is gone. Continue stirring occasionally and season to taste. Remove from heat and set aside.
- In your original skillet (clean it out first), melt 1 stick of butter over medium heat. Stir in the crawfish, shrimp, and green onion, and sauté for about 1 minute, or until shrimp turn pink. Add in the remaining stick of butter and remaining cup of stock and stir until butter is melted.
- Pour buttery seafood mixture into the stock boil and whisk to combine. Increase heat to high until étouffée is boiling, then back down to a simmer, stirring occasionally. Reduce heat to low and cover for 30 minutes, stirring occasionally and continuing to season to taste. While étouffée is simmering, cook rice per package instructions.
- To serve, add ½ cup of rice to a plate or bowl, topped with the étouffée and chopped parsley garnish.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Honey Bacon Smoked Spare Ribs
These Honey Bacon Smoked Spare Ribs by @FirehouseGrub bring big, smoky flavor with a touch of…
Get Recipe