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"bayou boogaloo"

(2 ratings)
Recipe by
Bill Wentz
Virginia Beach, VA

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??????

(2 ratings)
yield 4 serving(s)
prep time 45 Min
cook time 30 Min

Ingredients For "bayou boogaloo"

  • 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
  • 1/2 c
    grated parmesan cheese
  • 2 c
    half and half
  • 2 Tbsp
    cooking sherry
  • 2 Tbsp
  • 2 c
  • 1/2 c
    yellow cornmeal
  • 1 1/2 c
  • 3/4 c
    grated extra sharp cheddar cheese
  • 2 tsp
    garlic powder

How To Make "bayou boogaloo"

  • 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.
  • Just look at that Jumbo Lump Crab!!!! Mmmmmm Good, Delicious!!!!
    Remove from the oven, plate them up and ENJOY!!!!!!

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