Father george's favorite seafood sin

1 Servings

Ingredients

QuantityIngredient
¼poundsButter
3Ribs celery; finely chopped
1largeOnion; finely chopped
2mediumsBell peppers; finely chopped
12Green onions with tops; finely chopped
1poundsLump crabmeat
2poundsShrimp; deveined, butterflied and cooked
2poundsCrawfish tails
2cans(8-oz) mushrooms; stems and pieces, drained
1can(12-oz) of nacho cheese sauce
1Jar pimentos; drained
½cupHalf-and-half
2teaspoonsBottled garlic
1pack(8 ounces) egg noodles; cooked
2tablespoonsFlour
Salt and pepper to taste
1tablespoonTony Chachere's Famous Creole Seasoning
1tablespoonDried parsley
1tablespoonPaprika

Directions

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.