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SEAFOOD
CASSEROLE
4 lbs. peeled and cleaned
shrimp (or crawfish)
2 lbs. crab meat
2 lbs. filet of catfish
2 bell peppers, chopped
6 baseball size onions, chopped
2 rounded T. minced garlic
2 T. Lee & Perrin's Worcestershire Sauce
2 T. Soy Sauce
4 T. Sho-Nuff Hot Sauce
2-10 oz. cans Green's Shrimp Creole Soup
1 T. Satan’s Breath® Creole Seasoning
2 lbs. frozen O’Brien Hash Brown Potatoes (microwave thawed)
2 T. olive oil
Mix all the above together as any other salad. When blend is good
and even, set aside. Take olive oil and grease a 15”x10”x2”
Pyrex dish and put the mixture in the Pyrex dish and cover.
Pre-heat oven to 350°F. and bake for 45 minutes covered, and uncover
for 15 more minutes or until it bubbles. Serve with corn bread and
mixed vegetables.
Serves 10 to 12
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