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 Justin Wilson’s 'Homegrown Louisiana
cup olive oil or butter
1/2 cup all purpose flour
1 cup chopped onion
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1 cup chopped mushrooms
1 Tblsp. minced garlic
2 cups stock or milk or some of each
1 Tblsp. Worcestershire sauce
1 lb. crabmeat, picked clean of shells
1 lb. fish, cut into 1 inch pieces
1 lb. shrimp, peeled and deveined (or 3 lbs.
total of any other seafood or fish available)
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
Salt to taste
Hot sauce or ground cayenne pepper to taste
2 Tblsp. lemon juice
a large saucepan over medium heat, heat the
oil, then add the flour and make a light brown
the onions, parsley and green onions and sauté
until the onions are clear.
in the mushrooms and garlic and cook 10 minutes
stir in the stock and Worcestershire. Continue
to stir until the mixture begins to thicken,
then gradually stir in the seafood, cheeses,
salt and hot sauce.
into a large greased casserole dish, cover and
bake at least 1 hour.
the cover, pour the lemon juice over the top
and bake about 20 minutes more so that the top
gets brown and crusty.
8 - 12