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1 # Fine Egg Noodles
3 medium Onions (finely chopped
2 medium Bell Peppers (finely chopped)
4-5 ribs Celery (chopped fine)
˝ # Butter
3 # -Seafood (crawfish, shrimp, crab, oyster or any combination of seafood
your family likes)
4 cloves garlic 4 Tbsp. Parsley
1 tsp. Tony Chachere’s Seasoning
12 – 16 oz. Seafood Stock (thickened with a little cornstarch)
or (God Forbid) 1 can Cream of Shrimp Soup
1 Pint Half & Half Cream
1 # Jalapeno Pepper Jack Cheese (grated)
˝ c Cracker meal, ˝ tsp. Tony’s, 4 Tbsp. melted Butter - Mixed
Boil Noodles according to package directions and set aside.
In a 4- 6 quart Dutch oven melt butter and sauté onion, bell pepper, &
celery. Add seafood, garlic, parsley, Tony’s, and stock, simmer for about
20 – 30 minutes. Add cream and cheese and cook until cheese is melted (on a
low heat), do not let scorch.
In a 5 quart casserole mix noodles and seafood mixture, stirring well.
Sprinkle with Cracker Meal Mixture and Bake at 350 degrees for 20 – 30
minutes
SEAFOOD STOCK:
2 Cups Water
Shrimp Shells (or Crawfish or crab or ALL)
1 tsp. Tabasco Sauce
Simmer shells in water and seasoning for at least an hour. Strain liquid and
throw shells away. (NOTE: increase amounts to fit recipe) |
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