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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is one of those recipes that come together from leftovers in your fridge. I was trying to figure out what to cook for dinner and scrounging around in the fridge and just started grabbing things and before I knew it, I had a dinner that everyone seemed to enjoy. Ingredients:
1 (8 ounce) package crescent rolls (don't know actual size) |
1 lb shrimp (boiled) |
1 lb crawfish tail meat (boiled) |
1 shallot (chopped fine) |
1 stalk celery (chopped) |
1 minced garlic clove |
1 medium potato (cubbed,bite size) |
1 cup corn |
1 (10 ounce) can cream of mushroom soup |
1/4 lb velveeta cheese (cubbed) |
1/4 teaspoon liquid crab boil concentrate |
Directions:
1. Heat oven using instructions on crescent roll.
2. Chop your shallots,potatoe,celery and garlic.
3. Saute potatoe,shallot,and celery in a little butter or oil, till tender.
4. Add soup,corn,cheese,shrimp,crawfish and crab boil to saute mixture heat thru till cheese melts.
5. Place in a baking dish and top with unrolled crescent dough.
6. Bake till dough is golden brown and the filling is bubbling around the edges.
7. .Let stand for 5 min before serving.
8. Serve with a nice salad.
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