alted water to a boil. Add linguine and cook until al dente
Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Saute shrimp and crab in butter.
In separate pan melt butter. Add dry ingredients.
Slowly add milk, Tabasco sauce and Worcestershire sauce.
Then add cheese until it melts.
Then add shrimp and crab.
Place mixture into casserole dish.
Cover with buttered bread crumbs.
Bake at 350\u00b0 for about 30 minutes.
Husk corn and cut into 2-3 pieces
ater to boiling.
Add shrimp or crab boil and Old Bay Seasoning; reduce
In large pot, boil water, 1 lemon, onion, potatoes and crab boil for 30 minutes.
Add crab legs; boil for another 17 minutes. Add corn; boil for another 6 minutes, or until corn is done. Drain and serve with melted butter and lemon wedges.
Boil whole potatoes in skins in the shrimp and crab boil mix until tender.
Cool.
If you used white potatoes, peel.
If you used new potatoes, you can leave skins on.
Slice in 1/4-inch slices.
Layer in casserole dish.
Pour melted butter over each layer and sprinkle each layer with lemon and pepper seasoning. Crumble fried bacon over top.
Bake at 350\u00b0 until very lightly browned, about 20 minutes.
Boil potatoes in water wtih shrimp and crab boil seasoning packet. Saute chopped onion in melted butter.
Pour over cooked and drained potatoes.
Add sour cream and cheese; mash together. Serve hot or at room temperature.
Combine the onion, garlic, and celery and cook 1 minute. Add the
Saute seasoning in oleo, blend with rice, soups, shrimp and crab meat.
Bake at 350\u00b0 for 25 minutes.
Fill a 5-quart pot half full of water; bring to a boil.
Add all ingredients, except shrimp, crab boil and salt; return to boil and add shrimp and crab boil.
Boil 5 minutes, then stir in salt to dissolve.
Cover.
Remove from heat and let set 30 minutes. Remove drained shrimp to a large bowl and cover with ice.
Serve right away or chilled.
b>shrimp and cook on medium heat until shrimp turn pink.
Lift out shrimp and
Pour heavy whipping cream in pot. Add water and 2 tablespoons crab boil. Let come to a boil, then place on low heat. Add cream of celery soup. Use wire whisk and blend into cream mixture. Add frozen corn. Saut green onions, shrimp and crab meat in a small amount of olive oil. Pour into soup mixture. You may add crab boil to taste. Simmer at least 30 minutes.
>Bring the water to boil in a Dutch Oven.
Bring water and bag to a boil.
Add potatoes and boil for 20 minutes.
Remove shrimp bag and add corn and boil for 20 more minutes.
Add sausages and boil for 8 minutes more, then add shrimp and boil 4 more minutes after this; drain off all water and spread onto table that has been covered with paper sacks.
Serve with cocktail sauce and tartar sauce.
Use paper plates and there is no clean up except one pot.
Put Zatarain's Shrimp 'n Crab Boil in a medium pot of water and boil for about 4 minutes.
Add shrimp and boil for 2 minutes. Remove shrimp and save the water.
Add noodles to the water and cook until tender.
Strain.
In a large bowl combine noodles, bell pepper, celery, olives, shrimp and mushrooms.
Add vinegar, Hellmann's dressing and salt and pepper to taste.
Toss and serve. Easy to make and very delicious.
Season the shrimp with salt and black pepper.
Combine the water, liquid crab boil, lemon and bay leaves in a large, heavy pot. Season the mixture with more salt and black pepper. Bring the mixture to a boil; add the shrimp and cook for 1 minute. Remove from the heat and let sit for 1 minute. Drain and discard the liquid. Let the shrimp cool to room temperature, then refrigerate for about 2 hours.
ater to a boil in a large pot. Place shrimp and crab in a
Warm oil in a skillet over medium heat. Stir in onion, bell pepper, celery, and garlic. Cook until soft, about 10 minutes.
Dissolve bouillon cubes in hot water. Pour into skillet. Stir tomatoes, okra, and shrimp into skillet. Season with salt, cayenne pepper, thyme, bay leaves, and crab boil. Bring to a boil; cover, and simmer 30 minutes.
Place fish in skillet, return to boil; cover, and simmer 15 minutes more. Remove bay leaves, and serve.
edium high heat. Add sausage, and cook 3 to 4 minutes