Original Creole Seasoning 
Street Corn Deviled Eggs
Bring bold flavor to your table with these Street Corn Deviled Eggs by @GrillNation. Creamy yolks…
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
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4 Tablespoons Margarine
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1 Pound Crawfish Tails
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3 Tablespoons Tony’s Original Creole Seasoning
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1 Onion, Chopped
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1/2 Bell Pepper, Chopped
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2 Garlic, Minced
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1 Teaspoon Corn Starch
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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.
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from our Cajun Country Cookbook
Fried Garlic Butter Wings
Crispy, juicy, and full of bold flavor, these Fried Garlic Butter Wings by @CreoleSeoul are a…
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