Ingredients:
2 9-inch deep dish pie shells
6 large eggs, beaten (like they were teenagers)
1 1/2 cups shredded American cheese (6 oz.)
1/2 cup shredded Monterey Jack cheese
1 pound lump crabmeat or crawfish tails
1/2 pound cleaned medium shrimp
1 bunch green onions, chopped
2 cups heavy or whipping cream
1 teaspoon Creole seasoning (or Tony's, or salt/pepper/cayenne/garlic mix)
Directions:
Heat oven to 350. Prick bottoms of frozen pie shells with a fork. Bake 10 minutes until lightly browned. Meanwhile,... Continue reading ...
Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!!
"Y'all come back now, ya hear!"
