eat. Gradually stir in flour, and stir constantly until the mixture
Fill a large pot with water to cover ingredients. Add shrimp and crab boil seasoning.
When water comes to a boil, add sausage and corn. Boil 10 minutes.
Add shrimp and boil 3 minutes.
Drain and serve with butter for the corn and cocktail sauce for the shrimp.
Cole slaw and favorite beverage completes the meal.
arge, heavy stockpot, combine crab and shrimp boil, lemons, bay leaves, cayenne, 3
Bring water to a boil.
Add crab and shrimp boil.
Boil for 15 to 20 minutes.
Add shrimp and bring to boil again.
Reduce heat and simmer, uncovered for 3 to 5 minutes.
Drain well.
Chill shrimp.
Peel and devein shrimp, leaving the tails on, if so desired.
Place in a large pot of water on stove.
Add crab and shrimp boil.
Bring to a boil; add sausage and let boil 5 minutes.
Add corn and boil, 7 to 10 minutes longer.
Add shrimp and cook, 3 to 5 minutes.
Drain.
Arrange all ingredients on a large platter and serve with melted butter and cocktail sauce.
Serves 6 to 8. (Great with a green salad and garlic bread.)
Fill large pot 1/2 full with water and beer and tablespoon of Zatarain's crab and shrimp boil and bring to a boil over medium heat.
Toss in shrimp; cover and turn off heat.
After 4 minutes, drain shrimp and rinse with cold water to stop cooking process. Melt butter in a saucepan and add in heavy cream.
Add 4 to 5 dashes of Tabasco.
Toss shrimp with fettuccine and pour sauce over top.
Grind black pepper to taste.
Serve immediately.
Take a big wash tub.
Fill with water and add crab and shrimp boil and salt.
Add potatoes, onions and Polish sausage.
Cook about 15 minutes at slow boil.
Add plenty of corn-on-the-cob. Cook about 15 minutes more.
When onions and potatoes are fork-tender, add shrimp.
Cook until pink, about 5 to 8 minutes. Dump all out on newspaper on picnic table.
Pour live crawfish into a
Saute onions and celery in margarine.
Add parsley, crawfish or shrimp and garlic.
Cook 10 minutes on medium fire.
Add cheese, cream and flour (mix flour and cream before).
Simmer 30 minutes. Boil noodles about 10 minutes from time it comes to boil.
Grease a casserole dish or pan with margarine.
Mix noodles and crawfish or shrimp and pour into casserole dish.
Top with grated American cheese if desired, not necessary.
Bake at 350\u00b0 for 20 minutes. Serves 8 to 12.
Add lemons, onions, crab oil, salt and pepper to a 10 gallon or larger stew pot.
Bring water to a boil.
After water boils for 5 minutes, add potatoes.
Boil 10 minutes.
Add crawfish and boil 10 more minutes.
Add corn and remove from heat.
Cover and let crawfish and vegetables soak for 15 more minutes to allow flavors to absorb in meat, corn and potatoes.
Drain and sprinkle crawfish with Creole seasoning to taste.
Serve immediately.
nder to stuff) and flush salt from the
Boil noodles and sit them aside.
Saut onions, peppers, celery and green onions with margarine until soft.
Add flour, parsley and crawfish or shrimp.
Cook about 15 minutes on low fire.
Add Velveeta and half and half.
Stir until Velveeta is melted.
Remove from fire.\tAdd noodles.
Pour into a 2-quart casserole dish and top with Parmesan cheese.
Bake at 350\u00b0 for 15 minutes.
Saute green onions in butter in a sauce pan.
Add crawfish (or shrimp) and both soups.
Slowly cook until smooth, adding about 1/4 to 1/2 cups of water until right consistency.
Add salt, pepper and Cajun seasoning to taste.
Prick pie shells with fork.
Pre-cook about 10 minutes at 350 degrees.
Fill pie shells and bake about 10 to 14 minutes more.
Saute onions and bell pepper in oleo.
Add flour, parsley and crawfish or shrimp.
Cook on low for 15 minutes, stirring often. Add cheese, jalapenos, half and half and garlic.
Cook 15 minutes more on low.
Fold drained, cooked noodles into sauce.
Pour into 3-quart baking dish.
Sprinkle with Parmesan cheese and bake at 350\u00b0, uncovered, until bubbly and hot.
Better if prepared the night before, chilled and then cooked before serving.
Serves 6 to 8.
Melt butter in a large skillet.
Add flour and lightly brown it.
Add celery, green pepper and onion; cook until tender, stirring occasionally.
Add crawfish or shrimp tails.
Cover and cook 15 minutes on low heat, stirring occasionally.
Add salt, pepper and cayenne to taste.
Add onion tops and parsley.
Simmer a few minutes, covered, to blend seasonings.
Serve over rice.
Preheat oven to 350 degrees. Cook onions, bell pepper, garlic and celery in oleo until tender. Add soup, parsley, green onions, crawfish or shrimp, chopped pimiento (and juice) and seasonings. Heat thoroughly. Stir in rice and some bread crumbs. Place in 3 quart casserole. Sprinkle bread crumbs on top. Bake for 30 minutes.
Melt butter and saute onions, bell peppers and celery; add garlic, parsley and crawfish or shrimp.
Cook 10 minutes.
After add flour, cream and jalapeno cheese.
Simmer 25 to 30 minutes. Add cooked egg noodles to mixture.
Put in casserole dish and top with grated cheese.
Bake at 350\u00b0 for 20 minutes.
Melt butter and saute onion and rest of vegetables.
Add Ro-Tel tomatoes. Stew 10 minutes.
Meanwhile, cook rice according to package directions. Add to onion. Add mushroom soup, parsley and crawfish or shrimp to mixture. Spray casserole dish with Pam. Pour mixture into casserole dish.
Top with grated cheese. Bake at 350\u00b0 for 40 minutes.
Sprinkle cheese evenly over bottom of pie shell.
Top with crabmeat and crawfish or shrimp, then green onions.
Mix beaten eggs, cream, salt and pepper.
Pour over mixture in pie shell.
Heat 3 tablespoons butter.
Saute onions, then add bell peppers, garlic and green onions; saute for 5 minutes.
Add crawfish or shrimp.
Let cook for about 20 minutes.
Add Ro-Tel, cream of mushroom soup, golden mushroom soup and cream of celery soup; let simmer for 45 minutes to 1 hour.
Serve on rice.