Search

Sass!

The Sweet and Savory Sisters!

Open Search
Tag

casserole

Crawfish and Shrimp Casserole

This casserole is so creamy and yummy.
Shrimp and Crawfish
Casserole

Ingredients:
8 oz. cream cheese
1 stick real butter
2 tablespoons butter
1 pound fresh peeled Louisiana crawfish tails
1 pound peeled shrimp
1 cup white onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1/3 cup cream of mushroom soup
1/3 cup cream of shrimp soup
3 cups cooked white rice
½ teaspoon Cajun Seasoning
1 teaspoon of Louisiana hot sauce
1/2 teaspoon white pepper
1 1/2 cups Velveeta cheese, grated
1 cup fried onion rings, from a can
2 tablespoons butter

Instructions:
Use a double broiler to melt the 1 stick of butter. Add the cream cheese. In a separate skillet, melt the 2 tablespoons of butter and add the onions, celery and bell peppers to the pan and cook for 5 minutes. Add cream of celery and cream of shrimp. Fold in shrimp and crawfish. Cook for a few minutes. Combine rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well. Pour into a greased 9x13x2 casserole dish. Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
Bake at 350 degrees for 30 minutes.

0

Cajun Eggs

Cajun Eggs
Ingredients:
10 boiled eggs
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
2 dashes of Louisiana Hot Sauce
6 tablespoons butter
4 tablespoons flour
1 cup milk
Slap ya Mama (Cajun Seasoning) to taste
Bread crumbs and butter

Directions:
In a large skillet melt 2 tablespoons of butter. Sauté the tomatoes, celery, bell pepper and onion in until soft. In a skillet make the cream sauce. Melt the remaining 4 tablespoons of butter, slowly add flour and stir until incorporated. Slowly add the milk and continue to stir until the milk and flour mixture is smooth. Combine tomato mixture and white sauce. Season with the Cajun Seasoning. Grease 19 x 13 x 2 casserole dish. In the bottom of the dish place a layer of the eggs and then top with tomato mixture. Continue until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits!

5

Shrimp and Crawfish Casserole

Shrimp and Crawfish Casserole
Ingredients:

8 oz. of cream cheese
1 stick of real butter
lb. of fresh peeled Louisiana crawfish tails
1 lb of fresh peeled shrimp
1 cup of white onion chopped
1/2 cup celery, chopped
1 green bell pepper chopped
1/3 cup of cream of mushroom soup
1/3 cup cream of shrimp soup
3 cups of cooked white rice
½ teaspoon of Slap ya mama Seasoning (or Cajun Seasoning)
1 teaspoon of Louisiana hot sauce
1/2 teaspoons of white pepper
1 1/2 cups of Velveeta cheese, grated
1 cup of fried onion rings from a can
2 tablespoons of butter
Instructions:

Use a double broiler to melt the 1 stick of butter and cream cheese.
In a separate skillet, melt the 2 tablespoons of butter and sauté the crawfish and shrimp. Add the onions, celery and bell peppers to the pan and cook for an additional 5 minutes.
Add the rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well.
Pour into a greased 9x13x2 casserole dish.
Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
Bake at 350 degrees for 30 minutes

0

Green Bean Casserole (Crock Pot)

Green Bean Casserole (crock pot)

Ingredients:

2 (14 1/2 ounce) can French Style Green Beans

1 (14 1/2 ounce) can cut green beans

2 (10 3/4 ounce) cans cream of mushroom soup

3 (4 ounce) cans of mushrooms

1 small onion, cut in half and sliced

½ cup of half and half

1 teaspoon Worcestershire sauce

½ teaspoon black pepper

1 can (6oz) French fried onions, divided

¾ cup of chopped pecans

 

Directions: Combine canned green beans with 2 cans of mushrooms and onion slices. Place in crock pot sprayed with cooking spray. Mix cream of mushroom soup, other can of mushrooms, half and half, Worcestershire sauce, black pepper, half of the French fried onion rings in separate bowl. Cover green beans with sauce, do not stir. Cook on low for 4 hours.  Heat pecans and the remaining French fried onions in a non stick skillet over medium low heat, stirring often, until toasted and fragrant.  Sprinkle over casserole just before serving

5

Blog at WordPress.com.

Up ↑

%d bloggers like this: