1/4 cup vegetable oil
1/3 cup all-purpose flour
1/2 lb. thick-sliced okra – preferably fresh
1 med. onion – chopped
3 ribs celery – chopped
1 med. green bell pepper – seeded, chopped
2 cloves garlic – minced
2 lrg. tomatoes – chopped OR 28 oz. can diced tomatoes – un-drained
2 cups chicken broth
2 Tbls. Creole OR Cajun seasoning mix
1 lb. uncooked crawfish tail meat OR 1 lb. uncooked shrimp – peeled
1/2 lb. shredded crab meat
4 green onions – root ends trimmed, dark green ends trimmed, sliced
In a large pot over medium heat, cook oil and flour, stirring constantly, for 15 minutes, until mixture is copper in color.
Stir okra, onion, celery, peppers, and garlic into pot; cook, stirring constantly, for 5 minutes.
Stir tomatoes and broth into pot and bring to a boil.
Stir seasoning and seafood into pot and simmer for 10 minutes, stirring occasionally.
Divide into serving bowls and top with green onions.
12″ un-cooked pizza crust
1 Tbls. olive oil
3/4 cup crab meat
3/4 cup salad shrimp
1/2 cup crushed pineapple – optional, drained
5 mushrooms – sliced
4 1/2 oz. sliced black olives – drained
1/4 cup diced green bell pepper
1 cup shredded mozzarella cheese – low fat okay
1 cup shredded white cheddar cheese – low fat okay
Spread pizza dough on to a greased pizza pan or pizza stone.
Brush dough with oil.
Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella, and cheddar cheese.
Bake in a 450 degree oven until cheese is bubbly.
2 onions – chopped
2 med. green bell peppers – seeded, chopped
1 clove garlic – crushed
1/2 cup butter
2 packets brown gravy mix – prepared as directed
salt and pepper – to taste
12 fish filets – any type, skinned, deboned
16 oz. crab meat
2 cups raw shrimp – shelled, deveined
2 cups crawfish tails
In a skillet, sauté onions, bell peppers, and garlic in butter. Stir in prepared gravy and season to taste.
In a 13\” X 9\” baking pan, lay fish filets on bottom. Pour 1/4 of the gravy mixture over fish. Spread crabmeat over top, then add another 1/4 of the gravy mixture. Spread shrimp over top, then add another 1/4 of the gravy mixture. Spread crawfish tails over top, then add remaining gravy mixture.
Bake in 350 degree oven until bubbly or set, about 45 minutes.
Let stand at room temperature for twenty minutes before serving.
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups cooked white rice
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
1/2 cup sliced almonds
10 buttery round crackers, crushed
Coat casserole dish with butter or non-stick vegetable cooking spray.
Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
Cover top of casserole with crumbled crackers. Bake uncovered in a 350 degree F (175 degrees C) oven for 30 to 40 minutes, until casserole is bubbling.