SEAFOOD, POTATO AND CHEESE CASSEROLE

Seafood, Potato and Cheese Casserole image

Provided by Ben and Boo

Categories Crab

Time 1h

Yield 8 serving(s)

Number Of Ingredients 21

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2 1/2 lbs baking potatoes, course chopped
1/4 cup butter
1/2 large white onion, chopped
1 large red bell pepper, chopped
3 celery ribs, chopped
3 garlic cloves, minced
1/2 cup butter
2 teaspoons tarragon vinegar
1/2 lemon, juice of
1 lb shrimp, 60 80 count
3/4 lb crabmeat
12 ounces cream cheese, softened
1 tablespoon sour cream
2 slices bacon, fried and chopped
1/3 cup parmesan cheese, grated
10 ounces cheddar cheese, grated
4 green onion tops, chopped
1/2 teaspoon cayenne pepper
salt
pepper
cajun seasoning (I use Emeril's Essence home made with no salt)

Steps:

Cook bacon until crisp, chop and set aside.
Preheat oven to 375°F.
Cut Potatoes into bite size pieces or about .5 ounces each.
Place in a large casserole dish, season with salt, pepper and Cajun seasoning.
Pour ½ stick of melted butter over potatoes and mix to coat.
Bake for 50 minutes or until the potatoes are fork tender and beginning to brown.
When the potatoes are almost done, Use a large deep skillet and add 1 stick butter, the onions, bell pepper and celery.
Simmer for about 8 minutes until onions begin to clear.
Add the garlic, simmer 1 minute.
Add the lemon juice, tarragon vinegar and the shrimp.
Season with salt, pepper and Essence or cayenne.
Cook shrimp until just done, about three minutes.
Add the cream cheese and sour cream, when it has liquefied add the crab meat, and stir gently to mix well.
When the mixture is hot, pour it over the top of the potatoes in the casserole dish and smooth it out.
Sprinkle the top with the parmesan, the chopped bacon, and spread the cheddar cheese out evenly on top.
Bake until the cheese has melted and serve immediately garnished with chopped green onions and a few dashes of Essence.