Original Creole Seasoning 
Grilled Seafood Boil Skewers with Garlic King Crab Butter
These grilled seafood skewers by @Grillnation bring all the flavor of a backyard boil—with garlic king…
Get RecipeOne of Louisiana’s signature dishes, Tony’s Crawfish Étouffée, is sure to please. It has crawfish tails, bell pepper, garlic, onions and green onions, and is best served over a bed of steaming rice.
Ingredients
-
4 Tablespoons Margarine
-
1 Pound Crawfish Tails
-
3 Tablespoons Tony’s Original Creole Seasoning
-
1 Onion, Chopped
-
1/2 Bell Pepper, Chopped
-
2 Garlic, Minced
-
1 Teaspoon Corn Starch
-
1 Tablespoon Green Onion, Chopped
- Clear
Directions
- Melt margarine in an aluminum pot.
- Season crawfish with tails generously with Tony’s Original Creole Seasoning and sauté for 3 minutes.
- Remove crawfish tails and set aside.
- Add onions, bell pepper and garlic to the pot.
- Sauté for 10 minutes.
- Return crawfish tails to pot; dissolve 1 teaspoon corn starch in 1 cup cold water and add.
- Stir and simmer slowly about 20 minutes.
- Adjust seasoning to taste. Serve over steamed rice and garnish with green onions.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Lobster Rolls
These buttery lobster rolls by @firehousegrub are piled high and served with crisp, tangy coleslaw. A…
Get Recipe