COOKING INSTRUCTIONS

Do not cover pot when cooking.  In a medium pot bring 8 cups of water & 1 Tbsp. (tablespoon) of olive oil to a boil.  Remove from heat & whisk contents of bag into water.  Return to medium-high heat and boil for 25 minutes, stirring occasionally.  Add 1 lb of seafood (crawfish, shrimp, or crabs) & a 6 oz can of carabmeat (optional).  Bring to a secon boil then cook on medium for 20 minutes.  Serve over rice, noodles, or crackers.

VARIATIONS

• For the hungry Cajun, add an extra pound of crawfish or shrimp.
• For those who like spicy foods, add a dash of Louisiana hot sauce or cayenne pepper.
• Add 6 oz of fresh or canned crabmeat to a shrimp or crawfish bisque.

Crawfish or Shrimp Bisque

    * Kary’s Roux Bisque Mix
    * 1 bell pepper
    * 2 stalks celery
    * 2 cloves garlic
    * 2 pounds crawfish or shrimp
    * 2 small cans tomato sauce
    * 5 ounces cream of mushroom soup
    * 1/4 teaspoon red pepper
    * 1/2 cup onion tops
    * 1 onion
    * 1/2 teaspoon black pepper
    * 1/4 cup parsley
    * 1 teaspoon paprika
    * 5 quarts water
    * 1 tablespoon salt

Grind or chop fine all vegetables, then add all ingredients, except crawfish, to large pot. Boil for 45 minutes, stirring occasionally. Then add crawfish and simmer for 30 minutes. Serve over rice.

Serves 6.