Original Creole Seasoning 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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
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1/2 Cup (1 Stick) Unsalted Butter
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1 Cup All-Purpose Flour
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1 1/2 Teaspoons Baking Powder
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1 Teaspoon Tony’s Original Creole Seasoning
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1 Cup Whole Milk
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1 Cup Brown Sugar, Firmly Packed
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1 Teaspoon Pure Vanilla Extract
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1 Cup Peaches, Chopped
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1 Cup Mangoes, Chopped
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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!
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from our Cajun Country Cookbook
Tony’s Cajun Shrimp Curry
Bold Cajun shrimp meets creamy coconut curry in this quick, flavor-packed dish by @CreoleSeoul. With sautéed…
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