Original Creole Seasoning 
Instant Creole Roux Mix 
Creamy Garlic Shrimp Linguine
Get ready to dig into big Cajun flavor! This Creamy Garlic Shrimp Linguine by @NachoCookin is…
Get RecipeMake your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony’s Instant Roux mix, it comes together quickly and is packed with easy Cajun flavor.
Ingredients
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1 package of puff pastry, defrosted
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3 tablespoons Tony Chachere’s Instant Creole Roux Mix
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3 tablespoons Tony Chachere’s Original Creole Seasoning
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3 stalks celery, finely diced
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1 small onion, finely diced
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1 small green bell pepper, finely diced
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1/2 of a cooked chicken breast, or sliced chicken, finely diced
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7 cooked shrimp, finely diced
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2 andouille sausage, finely diced
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2/3 cup of chicken broth
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1 egg + 1 teaspoon chicken broth
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2 tablespoons oil
- Clear
Directions
- Preheat oven to 400ºF. In a small pot sauté celery, onion, and green pepper with 1 tbsp oil over medium heat until translucent.
- Add in chicken, shrimp, and sausage and continue to stir while adding Tony’s Instant Creole Roux Mix and chicken broth until mixture thickens, then remove from heat.
- Unroll puff pastry and slice in half. Leave enough space in between filling to allow for crimping around edges, place enough filling for 2-3 sections. Place the other half of the puff pastry dough over the bottom half with filling and cut into sections. Crimp edges with a fork firmly, and cut 1-2 small slits in the top of the area with filling to allow it to breathe while baking.
- Place on a parchment-lined or lightly greased baking sheet. Whisk egg and 1 tsp chicken broth, and using a gloved hand or pastry brush, gently coat the pastries in eggwash. Bake for 23-26 minutes. Cool for 2 minutes before slicing and serving! ENJOY!
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from our Cajun Country Cookbook
Tony’s Creole Gumbo Puffs
Make your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony's Instant Roux mix,…
Get Recipe