[CH] seafood recipes
Judy Howle (howle@ebicom.net)
Sun, 27 Sep 1998 12:45:34 -0500
FATHER GEORGE'S FAVORITE SEAFOOD SIN
1/4 pound butter
3 ribs celery, finely chopped
1 large onion, finely chopped
2 medium bell peppers, finely chopped
12 green onions with tops, finely chopped
1 pound lump crabmeat
2 pounds shrimp, deveined, butterflied and
cooked
2 pounds crawfish tails
2 8-ounce cans mushrooms, stems and pieces,
drained
1 12-ounce can of nacho cheese sauce
1 jar pimentos, drained
1/2 cup half-and-half
2 teaspoons bottled garlic
1 package (8 ounces) egg noodles, cooked
2 tablespoons flour
Salt and pepper to taste
1 tablespoon Tony Chachere's Famous Creole
Seasoning
1 tablespoon dried parsley
1 tablespoon paprika
Prepare noodles according to package directions. Set
aside. Saute celery, onion, bell pepper, green onion
and garlic in butter for 10 minutes. Add shrimp,
crabmeat, crawfish tails and mushrooms and saute for
10 minutes more. Add flour and mix well. Stir in
sauce, pimentoss and cream, mixing well. Stir nacho
cheese sauce into pimentos and cream, mixing well.
Season with Tony Chachere's Famous Creole
Seasoning, add salt and pepper to taste.
Combine seafood mixture with cooked noodles. If
sauce is too thin, add additional cheese sauce and
flour to thicken. Pour into a 12-by-1-inch casserole
dish. Sprinkle with bread crumbs, dried parsley and
paprika; dot lightly with butter. Bake at 400 degrees
for 35 to 40 minutes.
SEAFOOD LASAGNA
1 pound prepared lasagna noodles
2 cups diced celery
2 cups diced white onion
2 cups diced bell pepper
2 tablespoons olive oil
2 cups flour
2 quarts half-and-half
1/2 tablespoon basil
1/2 tablespoon thyme
2 dashes Tabasco
Salt and pepper to taste
1/2 pound seasoned boiled shrimp, peeled and
deveined
1/2 pound lump white crabmeat
1 large red snapper fillet, seasoned and steamed
1 pound mozzarella cheese, shredded
1 pound Cheddar cheese, shredded
Saute vegetables in olive oil until tender. Add the
flour and stir well to completely coat the vegetables.
Add 1 quart of the half-and-half and stir until bubbly.
Add the second quart and heat until it simmers. Add
the seasonings and set aside until it cools.
Crumble the snapper fillet and blend with the shrimp
and crabmeat, seasoning to taste. In a large casserole
dish, layer lasagna noodles with the sauteed
vegetables and seafood, adding equal amounts of
mozzarella and Cheddar cheeses. Bake in oven at 375
degrees for 30 minutes or until bubbly. Serves 6 to 8.
More recipes: http://vh1459.infi.net:80/living/docs/cooks092398.htm
Judy