Original Creole Seasoning 
Creole Etouffee Base Mix 
Pepper Sauce 
Smashed Potato Salad
Creamy, crispy, and loaded with flavor. This smashed potato salad by @MyDiaryOfUs flips the script on…
Get RecipeStuffed with delicious creole flavor encased in a perfectly crispy dough, it just doesn’t get better than this. Your guests won’t be able to get enough of these Crawfish Hand Pies by @michaelgulotta!
Ingredients
-
1 Box Tony Chachere’s Étouffée Dinner Mix
-
2 egg yolks
-
2 1/4 Cups Water
-
2 Egg Yolks
-
1 Cup Pepper Jack Cheese
-
Empanada Dough for 20 5-inch Pies
-
16 Ounces Louisiana Crawfish Tails
-
1 Tbsp Tony Chachere’s Original Creole Seasoning
-
Dash of Tony Chachere’s Pepper Sauce
-
1/2 Cup Mayo
-
2 Tbsp Green Onion
-
2 Tbsp Parsley
- Clear
Directions
- In a large saucepan, over medium-high heat, add in water and Tony’s Étouffée Dinner Mix, bring to a boil then reduce to a simmer.
- Let cook for 25 minutes covered. Stir occasionally.
- In the last 5 minutes add in the crawfish tails.
- Spread evenly on sheet pan and chill overnight.
- Add 2 cups of étouffée, two egg yolks, and pepper jack cheese to a medium bowl and fold to combine.
- Add 2 tbs of Étouffée to each piece of empanada dough and fold over. Use a fork to seal along the edges, chill for 10 minutes.
- Heat oil to 350°F in cast iron pot.
- Fry the empanadas in batches until golden brown, about 5-6 minutes.
- Remove and place on paper towel lined plate and allow to cool.
- For the dipping sauce, mix mayo, Tony’s Original Creole Seasoning, Tony’s Pepper Sauce and herbs. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smoked Chicken Halves
Smoked to perfection—these juicy chicken halves by @TFTI.BBQ are seasoned, slow-cooked, and kissed with wood-fired flavor.…
Get Recipe