Supreme Creole Crab Boil 
Tony’s Creole Gumbo Puffs
Make your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony's Instant Roux mix,…
Get RecipeThese shrimp, spinach & artichoke stuffed peppers by @creoleseoul are bursting with flavor, thanks to a hit of Tony’s Supreme Crab Boil. Spicy, savory, and straight-up irresistible.
Ingredients
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4 bell peppers sliced in half
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1 bell pepper, diced
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1 small onion, diced
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2 celery stalks, diced
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1 lb medium shrimp, peeled and deveined
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8 oz spinach artichoke dip
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2 cups shredded mozzarella cheese
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1 cup cauliflower rice or cooked white rice
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1 teaspoon Tony Chachere’s Crab Boil
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2 teaspoons chicken bouillon
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Tony Chachere’s Creole Seasoning, to taste
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Italian Seasoning, to taste
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Onion Powder, to taste
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Garlic Powder, to taste
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1 tablespoon olive oil
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Parsley, chopped for garnish
- Clear
Directions
- Preheat oven to 350 degrees.
- Slice the first 4 peppers in half and remove the center and the tops.
- Bring a large pot of water to a boil (enough to cover the peppers). Add in the crab boil and chicken bouillon.
- Once boiling, add in the the halved peppers and let boil for 5 minutes or until they’re tender. Remove from pot and set aside.
- Heat olive oil in a large skillet on medium high. Coat shrimp in all seasonings. Once oil is hot place shrimp evenly in a skillet and let cook for 2 minutes on each side. Remove from skillet.
- Add in onion, bell pepper and celery and saute until tender. Pour in the rice or the cauliflower rice in saute for another minute.
- Turn off heat and add in the spinach artichoke dip and 1 cup of mozzarella cheese, and stir into vegetables and rice. Fold in shrimp until combined into the mixture.
- Add halved peppers to a greased baking pan or cookie sheet.
- Top peppers with a large scoop of the stuffing followed by a sprinkling of the the remaining cheese onto teach stuffed pepper.
- Bake for 20-25 minutes or until cheese is melted and toasted.
- Top with chopped parsley and enjoy!
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