Original Creole Seasoning 
Crawfish Caesar Salad
This Crawfish Caesar Salad by @tashaliana puts a Gulf-inspired twist on a classic. Succulent crawfish and…
Get RecipeThe sweetness of peaches and mangoes combine with Creole heat to make for a truly delicious dessert. This cobbler by James Beard Award-winning Chef Virginia Willis is a crowd favorite!
Ingredients
-
1/2 Cup (1 Stick) Unsalted Butter
-
1 Cup All-Purpose Flour
-
1 1/2 Teaspoons Baking Powder
-
1 Teaspoon Tony’s Original Creole Seasoning
-
1 Cup Whole Milk
-
1 Cup Brown Sugar, Firmly Packed
-
1 Teaspoon Pure Vanilla Extract
-
1 Cup Peaches, Chopped
-
1 Cup Mangoes, Chopped
-
Whipped Cream for Serving
- Clear
Directions
- Heat oven to 350°F.
- Place the butter in a 9 x 13-inch ovenproof serving dish or 8-inch cast iron skillet and transfer to the preheated oven to melt.
- Meanwhile, combine the flour, baking powder and Tony’s Original Creole Seasoning in a bowl. Add the milk, sugar and vanilla and stir to combine.
- Remove the hot dish of melted butter from the oven. Pour the batter into the hot pan.
- Spoon the fruit and then the juices evenly over the batter.
- Return the pan to the oven and bake until brown and the batter has risen up and around the fruit, about 30 minutes.
- Remove to a rack to cool slightly. Serve with whipped cream and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smothered Pork Chops
Dinner doesn’t have to be complicated. Just grab a skillet, sear some chops, and let the…
Get Recipe