-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Submitted by Doug Draper of TN
1 lb lobster, crab or crawfish chunks
1 pint half & half
8 oz mozzarella shredded cheese
2 cans cream of celery soup
2 cans shoepeg white corn
1 stick butter
1 teaspoon Tony Chachere’s Creole Seasoning or Luzianne Cajun Seasoning (Hot)
1 teaspoon Zatarain’s Shrimp and Crab
1 medium chopped onion
Boil onion and combine butter with defrosted seafood in large pot and cook for about 2 minutes. Add onions and stir until the onions begin to turn soft. Add remaining ingredients and bring to a boil. Reduce heat, stir and simmer until cheese and cream of celery soup are incorporated. Sprinkle Creole Seasoning in bowls as garnish.
