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Seafood Loaded Potato Pan Recipe

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This recipe for Seafood Loaded Potato Pan is from Eating with the Wades: Taste Buds' Delight, Waistlines' Dilemma, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. peeled shrimp
1 lb. Italian sausage
3 lb. small red potatoes
1 large Vidalia onion
1 bag Louisiana crawfish boil

Seafood Sauce:
2 cans cream of chicken soup
4 to 6 oz. Velveeta cheese cut into small cubes
3/4 c. milk
Directions:
Directions:
Preheat oven to 400 degrees.
Slice sausage into round bite-size pieces. Cut the potatoes into small pieces. Slice onion into quarters, then into strips. Fry sausage until brown and drain.
Bring pan of water to a boil with the crawfish boil and the potatoes and onions. Boil until potatoes are soft. Place shrimp in pot and turn off burner. Stir to keep shrimp under and cooking. Shrimp usually take 2 to 5 minutes depending on size. Keep in mind, the longer you let your shrimp and potatoes sit in the boil, the spicier it will be.
Take a large pan lined with aluminum foil and place sausage in pan. Strain potatoes shrimp and onions and place on top of sausage.

Sauce:
On medium-low heat, pour the 2 cans of soup in pan. Add cheese. Now slowly add milk while cooking sauce down. Keep it at a thicker consistency. Try not to get runny. Once the cheese has melted, remove pan from heat and let stand for 2 minutes. Pour sauce over the seafood and bake at 400 degrees for 15 minutes.

 

 

 

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