is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirley
recipe comes from Patout's - New Orleans".
pint heavy cream
1 tablespoon fresh basil, or 2 teaspoons dried
1 tablespoon fresh thyme, or 2 teaspoons dried
2 teaspoon salt
2 teaspoons ground black pepper
1 1/2 teaspoons ground red pepper
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound medium shrimp, peeled and deveined
1/2 pound crawfish tails
1/2 pound lump or white crab meat (we use blue
1 1/2 cups grated cheese (Jack, Swiss, and American
2 tablespoons grated Parmesan cheese
the cream into a large heavy skillet or saucepan
and place over medium-high heat. The cream will
rise before it begins to boil; just stir it
to keep it from overflowing. Once it begins
to simmer, add the herbs, salt, peppers, green
onions, and parsley, and continue to let simmer
until it becomes thick, 7 - 8 minutes.
in the shrimp and let cook 3 - 4 minutes, then
add the crawfish. Mix well and let cook 2 -
fold in the crab meat (you paid a premium price
for it, so don’t destroy those precious lumps).
Let cook 2 - 3 minutes more, then add the 1-1/2
cups cheese and stir gently until it has melted.
the hot seafood mixture into a large ovenproof
dish or individual ramekins. Sprinkle the top
with the Parmesan cheese and glaze under the
This dish should really be prepared fresh. It
doesn’t take long to make, and your guests or
family will enjoy watching you prepare it. You
don’t have to use all three kinds of seafood,
either. Try it with just one or two of them, increasing
the amounts, or substitute other kinds of seafood
that are readily available.