BAYOU BOGALOO RECIPES

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"BAYOU BOOGALOO" | JUST A PINCH RECIPES



"Bayou Boogaloo" | Just A Pinch Recipes image

WOW!!! Jumbo Lump Crab, Andouille Sausage, Cajun Spices all in a sherry cream sauce, topped by a Cheddar Garlic Biscuit Crust.....what's not to like??????

Provided by Bill Wentz @bwentz

Categories     Fish

Prep Time 45 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 17

1 pound(s) jumbo lump crab
1/2 pound(s) andouille sausage (diced)
1 cup(s) diced celery
1 cup(s) diced onion
1 cup(s) diced mushroom
2 teaspoon(s) cajun seasoning
4 tablespoon(s) butter
1/2 cup(s) grated parmesan cheese
2 cup(s) half and half
2 tablespoon(s) cooking sherry
2 tablespoon(s) flour
CHEDDAR GARLIC BISCUIT TOPPING
2 cup(s) bisquick
1/2 cup(s) yellow cornmeal
1 1/2 cup(s) buttermilk
3/4 cup(s) grated extra sharp cheddar cheese
2 teaspoon(s) garlic powder

Steps:

  • Melt 4 tbs butter in a large skillet, add your celery, onion, mushroom & andouille sausage cook over med high heat for 8 minutes. Add 2 tbs flour and stir continuosly for 2 minutes, add your cajun seasoning, sherry wine & grated parmesan stir well. Add 2 cups of half & half and cook over medium heat for 5 minutes until sauce thickens. Remove pan from heat and stir in your jumbo lump crab.
  • Add your crab mixture into 4 greased oven safe bowls or "Ramekins" dividing evenly. top each mixture with 3 heaping spoonfull's of your cheddar garlic biscuit mix, place in a 350* oven and bake for 25-30 minutes until crust is slightly browned.
  • Remove from the oven, plate them up and ENJOY!!!!!!

"BAYOU BOOGALOO" | JUST A PINCH RECIPES



"Bayou Boogaloo" | Just A Pinch Recipes image

WOW!!! Jumbo Lump Crab, Andouille Sausage, Cajun Spices all in a sherry cream sauce, topped by a Cheddar Garlic Biscuit Crust.....what's not to like??????

Provided by Bill Wentz @bwentz

Categories     Fish

Prep Time 45 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 17

1 pound(s) jumbo lump crab
1/2 pound(s) andouille sausage (diced)
1 cup(s) diced celery
1 cup(s) diced onion
1 cup(s) diced mushroom
2 teaspoon(s) cajun seasoning
4 tablespoon(s) butter
1/2 cup(s) grated parmesan cheese
2 cup(s) half and half
2 tablespoon(s) cooking sherry
2 tablespoon(s) flour
CHEDDAR GARLIC BISCUIT TOPPING
2 cup(s) bisquick
1/2 cup(s) yellow cornmeal
1 1/2 cup(s) buttermilk
3/4 cup(s) grated extra sharp cheddar cheese
2 teaspoon(s) garlic powder

Steps:

  • Melt 4 tbs butter in a large skillet, add your celery, onion, mushroom & andouille sausage cook over med high heat for 8 minutes. Add 2 tbs flour and stir continuosly for 2 minutes, add your cajun seasoning, sherry wine & grated parmesan stir well. Add 2 cups of half & half and cook over medium heat for 5 minutes until sauce thickens. Remove pan from heat and stir in your jumbo lump crab.
  • Add your crab mixture into 4 greased oven safe bowls or "Ramekins" dividing evenly. top each mixture with 3 heaping spoonfull's of your cheddar garlic biscuit mix, place in a 350* oven and bake for 25-30 minutes until crust is slightly browned.
  • Remove from the oven, plate them up and ENJOY!!!!!!

More about "bayou bogaloo recipes"

"BAYOU BOOGALOO" | JUST A PINCH RECIPES
WOW!!! Jumbo Lump Crab, Andouille Sausage, Cajun Spices all in a sherry cream sauce, topped by a Cheddar Garlic Biscuit Crust.....what's not to like??????
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