"bayou boogaloo"
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??????
prep time
45 Min
cook time
30 Min
method
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yield
4 serving(s)
Ingredients
- 1 pound jumbo lump crab
- 1/2 pound andouille sausage (diced)
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced mushroom
- 2 teaspoons cajun seasoning
- 4 tablespoons butter
- 1/2 cup grated parmesan cheese
- 2 cups half and half
- 2 tablespoons cooking sherry
- 2 tablespoons flour
- CHEDDAR GARLIC BISCUIT TOPPING
- 2 cups bisquick
- 1/2 cup yellow cornmeal
- 1 1/2 cups buttermilk
- 3/4 cup grated extra sharp cheddar cheese
- 2 teaspoons garlic powder
How To Make "bayou boogaloo"
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Step 1Melt 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.
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Step 2Add 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.
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Step 3Remove from the oven, plate them up and ENJOY!!!!!! - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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