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Title: Seafood Au Gratin
Categories: Cajun Entree Fish
Yield: 12 Servings
| 1/4 | c | Butter |
| 1/2 | c | Flour |
| 1 | c | Chopped onion |
| 1/2 | c | Chopped fresh parsley |
| 1/2 | c | Chopped onions |
| 1 | c | Chopped mushrooms |
| 1 | tb | Chopped garlic |
| 2 | c | Milk |
| 1 | tb | Worstershire sauce |
| 1 | lb | Crab meat |
| 1 | lb | Fish, cut into bite size pc. |
| 1 | lb | Shrimp,cleaned,deveined |
| 1 | c | Grated mozzarella cheese |
| 1 | c | Grated cheddar cheese |
| Salt to taste | ||
| Louisiana hot sauce to taste | ||
| 2 | tb | Lemon juice |
Preheat oven to 350 F. in a large saucepan over med. heat, heat oil, the add the flour and make a light brown roux. Add the onions, parsley, and green onions, and saute until the onions are clear. Stir in the mujshroooms and garlic, and cook 10 min. more. Slowly stir in the milk and Worscestershire. Continue to stir until the mixture begins to thicken, the gradually stir in the seafood, cheeses, salt, and hot sauce. Turn into a large casserole dish -spray with food release first-cover, and bake at least 1 hr. Remove cover, pour lemon juice over and bake abt. 20 min. more, so top gets brown and crusty.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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