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Since I had over 20 messages asking me for the recipe here it is My "Seafood Loaded Potato Pan": Ingredients: 3 lb peeled shrimp 3 lb smoked sausage (I used HOT) 3 lb small red potatoes 1 large Vidalia onion ½-3/4 cup of Louisiana Crawfish boil (this portion will be a preference option) parsley (crab meat and crawfish optional) Seafood sauce: 2 cans of cream of celery 4-6 oz of Velveeta cheese, cut into small little cubes (also this portion is going to be a preference option) 3/4 cup of milk
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Sherry Woodfin
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Crawfish Etouffee Recipe | Urban Cowgirl
Imagine a dish that encapsulates the soul of Louisiana's culinary tradition, where every spoonful tells a story of heritage, flavor, and communal joy. Crawfish étouffée, a quintessential Louisiana classic, stands as a testament to the
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Red Lobster Shrimp Scampi - a taste of restaurant luxury at home! My husband's exact words after his first bite, 'Oh my god, Ashley, this is fantastic!' We all agreed, and now it's a family favorite! This is an absolutely wonderful meal. You can even eat them on top of freshly cooked pasta if you prefer a complete meal, but for me, bread is the only way to go!  Ingredients 1 lb medium shrimp, peeled and deveined 1 tablespoon pure olive oil 2 tablespoons garlic, finely chopped… 1 1/2 cups white wine, I use chardonnay 1/2 fresh lemon, Juice only 1 teaspoon Italian seasoning 1/2 cup softened butter 1 tablespoon parsley 1/2 cup grated Parmesan cheese How To Make Famous Red Lobster Shrimp Scampi 1. Heat cast iron skillet and add olive oil. 2. Add shrimp and cook until tender and no longer tra
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