Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThis classic Cajun side dish is now a full meal! The Beach House Kitchen says it is zesty, rich and creamy and the perfect meal thanks to the added shrimp and Tony’s.
Ingredients
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6 Slices Bacon, Diced
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1/2 Cup Green Bell Pepper, Finely Chopped
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1/2 Cup Red Bell Pepper, Finely Chopped
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1/2 Cup Yellow Onion, Finely Chopped
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1/4 Cup Sherry
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4 Cups Fresh Corn Kernels, with Any Milk from the Cobs
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1 Cup Heavy Cream
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2 Teaspoons Tony’s Original Creole Seasoning
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1 Pound Shrimp, Peeled and Deveined
- Clear
Directions
- In a large sauté pan, cook bacon over medium heat until crisp. Remove bacon to a plate lined with a paper towel. Pour off all but 1 tablespoon of the drippings.
- Add peppers and onions to sauté pan and cook for 5 minutes.
- Add sherry and cook until nearly evaporated, scraping up the bits from the bottom of the pan.
- Stir in the corn, and any milk from the cobs, plus the heavy cream and Tony’s Original Creole Seasoning and bring to a simmer. Cook until the mixture thickens a bit, about 5-6 minutes.
- Add the shrimp and continue to cook until the shrimp are opaque and cooked through, about 3 minutes. Stir in the bacon.
- Remove pan from heat and serve. Enjoy!
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from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
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