Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!
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Thursday, June 29, 2006

Seafood Mold | Delicious Cajun Seafood Dips

Ingredients

  • 1 can mushroom soup
  • 2 envelopes unflavored gelatin
  • 3 Tbs. cold water
  • 1 cup mayonnaise
  • 1 8oz. pkg. cream cheese
  • 1 cup green onions, chopped
  • 1 lb. cooked seafood of your choice
  • (Crab meat, shrimp or crawfish)
Instructions
    Heat mushroom soup and cream cheese until melted. Mix gelatin in water and add to soup. Add remaining ingredients and mix well. Pour into mold and refrigerate overnight. Serve with crackers.
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    1 comment:

    1. Very good with very little clean up. Everyone loved it and asked for the recept.

      ReplyDelete

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