Recipes‎ > ‎

Shrimp And Crabmeat Etouffee' with Cheese Sauce

posted Dec 7, 2011, 5:21 PM by Unknown user
Jimmy L. Babin
Creative Cajun Cooking
A rich and creamy sauce loaded with seafood that you'll
never want to do
without again
Servings: 250
Yield: 12 gallons
10 pounds yellow onions, chopped
15 cups CCC ETOUFFEE' MIX
5 pounds velveeta, cubed
18 quarts water, as needed
5 pounds crab claw meat
25 pounds shrimp, peeled & deveined 150 count
1 #10 can mushroom pieces
1/4 cup Creative Cajun Cooking Seafood Boil, if desired
3 cups shallots (tops only), chopped

Copyright: Cookbook #1
  • Boil onions & mushrooms in enough water to cover them and to make them tender, not to brown them.
  • Mix Creative Cajun Cooking's ETOUFFEE MIX and Seafood Boil into 4 quarts of water and let stand for 15 minutes in separate bowl.
  • Place Velveeta cheese cubes into pot and boil until melted, stirring constantly after onions are tender.
  • Dump in crab meat, stir and bring back to a boil.
  • Pour in mixture of ETOUFFEE' and water from the other bowl, stirring constantly and scrapping pot to avoid sticking.
  • Add water to make your favorite consistency of sauce (allow for water in shrimp). NOTE: over baked potatoes should be thicker than pasta.
  • Mix in shrimp, including shipping water and bring to slow boil (one or two bubbles) so as not to over cook shrimp.
  • Check for your favorite consistency and add water as required and stir well.
  • Stir in shallot tops.
  • Turn off fire and let stand 30 minutes before serving.
  • Serve over Angel Hair Pasta, pasta, baked potatoes, fried catfish, prime rib, or your favorite steamed vegetable
Serving's for 250 people pending
portion size.
UTENSILS NEEDED: Large
stainless mixing bowl. 1#20 (12 1/2 gal.) Black Iron Pot.



Per Serving (excluding unknown
items): 108 Calories; 4g Fat (35.4% calories from fat); 14g Protein; 4g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 378mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Comments