Type what you have

Ingredients

• ✓ liquid shrimp and crab boil seasoning
• crawfish tail
• cream cheese
• sour cream
• green onion
• garlic
• brown mustard
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crawfish tails, cream cheese, sour cream, green onions, garlic, mustard, and crab boil seasoning in a large mixing bowl. Mix with an electric hand mixer until the consistency is nice and creamy.
3. 3 Place mixture in an oven-safe dish. Sprinkle bread crumbs on top of the mixture.
4. 4 Bake in the preheated oven until the top is lightly browned, about 20 minutes.

By CookingWithShelia

Ingredients

• ✓ liquid shrimp and crab boil seasoning
• black pepper
• salt
• creole seasoning
• parsley
• half-and-half
• shrimp
• corn
• creamed corn
• water
• cream of celery soup
• cream of mushroom soup
• orange bell pepper
• celery
• green onion
• onion
• butter

Instructions

1. 1 Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
2. 2 Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
3. 3 Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

By Kristy

Ingredients

• ✓ liquid shrimp and crab boil seasoning
• green onion
• black pepper
• salt
• worcestershire sauce
• green onion
• crabmeat
• heavy cream
• milk
• bay leaf
• corn kernel
• chicken broth
• cajun seasoning
• celery
• garlic
• onion
• vegetable oil
• all-purpose flour
• butter

Instructions

1. 1 Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2. 2 Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

By Jodi Hanlon