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 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!!
Shrimp and Crabmeat Sauce
Ingredients
- 3 large onions, chopped
- 4 cloves garlic, minced
- 1/2 lb. margarine
- 1 quart of water
- 1 large can of sliced mushrooms
- 1/3 cup soy sauce
- 2 Tbs. cornstarch (dilute cornstarch in small amount of cold water.)
- 2 lbs. peeled shrimp
- 1 lb. crab meat
- Salt and pepper to taste
Sauté onions and garlic in margarine. Add water, salt, pepper, mushrooms, soy sauce and cornstarch. Bring to a slow boil then add shrimp and crab meat. Cook on medium heat for 20 minutes.
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