"Bayou Boogaloo"

Bill Wentz

By
@bwentz

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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Comments:

Serves:

4

Prep:

45 Min

Cook:

30 Min

Ingredients

1 lb
jumbo lump crab
1/2 lb
andouille sausage (diced)
1 c
diced celery
1 c
diced onion
1 c
diced mushroom
2 tsp
cajun seasoning
4 Tbsp
butter
1/2 c
grated parmesan cheese
2 c
half and half
2 Tbsp
cooking sherry
2 Tbsp
flour

CHEDDAR GARLIC BISCUIT TOPPING

2 c
bisquick
1/2 c
yellow cornmeal
1 1/2 c
buttermilk
3/4 c
grated extra sharp cheddar cheese
2 tsp
garlic powder

Directions Step-By-Step

1
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.
2
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.
3
Remove from the oven, plate them up and ENJOY!!!!!!

About this Recipe

Course/Dish: Fish, Other Main Dishes
Hashtags: #Seafood, #crab, #cajun