Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Butter |
| 3 \N | Ribs celery; finely chopped |
| 1 large | Onion; finely chopped |
| 2 mediums | Bell peppers; finely chopped |
| 12 \N | Green onions with tops; finely chopped |
| 1 pounds | Lump crabmeat |
| 2 pounds | Shrimp; deveined, butterflied and cooked |
| 2 pounds | Crawfish tails |
| 2 cans | (8-oz) mushrooms; stems and pieces, drained |
| 1 can | (12-oz) of nacho cheese sauce |
| 1 \N | Jar pimentos; drained |
| ½ cup | Half-and-half |
| 2 teaspoons | Bottled garlic |
| 1 pack | (8 ounces) egg noodles; cooked |
| 2 tablespoons | Flour |
| \N \N | Salt and pepper to taste |
| 1 tablespoon | Tony Chachere's Famous Creole Seasoning |
| 1 tablespoon | Dried parsley |
| 1 tablespoon | Paprika |
From the Sun-Herald Cook's Exchange: 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.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Sep 27, 1998, converted by MM_Buster v2.0l.