Shrimp And Crabmeat Etouffee' with Cheese Sauce

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posted Dec 7, 2011, 5:21 PM by Unknown user [ updated Apr 7, 2018, 6:13 PM by B ]

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.

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