Shrimp and Crabmeat Loaf

I actually made this recipe as a dip and served it with some melba toast, but I will be trying it as a loaf next time as I think that would be just as delicious!

Cooking Time:  30 Minutes
Yields:  8 Servings

Ingredients

1 (6 oz) can small shrimp, drained
1 (6 oz) can crab meat, drained and flaked
1/2 cup mayonnaise
2 green onions, thinly sliced
1/4 cup celery
1 (8 oz) pkg shredded mozzarella cheese
1/8 tsp salt
1/8 tsp ground black pepper
1 loaf French bread, halved horizontally

Directions

1. In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
2. Spread the shrimp mixture on the bottom half of bread and replace the top half.
3. Preheat oven to 400 degrees.  Wrap the loaf in aluminum foil.  Bake for 20 minutes or until heated through.  Cut into 8 pieces.

This can also be served cold or as a dip.

From AllRecipes.com

Crawfish Etouffee

I love crawfish etouffee, so when I found this recipe, of course I had to try it.  I loved it and my husband who had never had crawifsh etouffee before gave his approval as well!  The only downside is that I have a hard time finding the Cream of Shrimp soup that it calls for.  (I normally shop at Kroger and they don't carry it.  I have to go to Brookshire's to get this.)

 

 
Cook Time:  45 Minutes
Yields:  6-8 Servings

Ingredients

1 lb crawfish tails
1 stick margarine
1 onion, chopped
1 bell pepper, chopped
1 can cream of shrimp soup
1 can Ro-Tel tomatoes

Directions

1. Saute onion and pepper in margarine.  Add soup and tomatoes; simmer for about 15 minutes until well blended.
2. Add crawfish tails and simmer until tender; about 20 to 30 minutes.

*Serve over rice

From Tastes for All Seasons - Department of Human Services Mississippi Association of County and Regional Directors 2004 - pg 47