1 cup olive oil
1 (4 ounce) can sliced mushrooms
4 cloves garlic, minced
3 tablespoons Creole seasoning
1 cup chicken broth
1 (8 ounce) can crabmeat
1 (8 ounce) can diced tomatoes with green chile peppers
2 (8 ounce) cans shrimp, drained
1 (8 ounce) can cream-style pasta
2 tablespoons chopped fresh parsley
2 tablespoons salt
1 teaspoon Worcestershire sauce
2 tablespoons garlic powder
5 tablespoons Creole seasoning
2 teaspoons Creole cooking spray
2 teaspoons prepared horseradish
1 1/2 teaspoons chopped fresh parsley
2 teaspoons Creole seasoning
2 teaspoons Creole seasoning
3 tablespoons Creole seasoning
4 pounds medium shrimp, peeled and deveined
7 tablespoons Creole seasoning
1/4 teaspoon Creole seasoning
Heat olive oil in large saucepan over medium heat. Stir in mushrooms, garlic, Creole seasoning, chicken broth, crab, tomatoes with green chiles, shrimp and creole seasoning. Bring to a boil, stirring frequently. Reduce heat and let simmer 2 to 5 minutes.
Stir in pasta, mushrooms, creole seasoning, chicken broth, crabmeat, tomatoes, shrimp, creole seasoning, Creole seasoning and Creole seasoning. Bring to a boil, stirring occasionally. Cover and simmer 1 hour.
Transfer pasta mixture to a large saucepan and stir in crabmeat. Mix in cream-style pasta, tomatoes, shrimp and creole seasoning. Season with Creole seasoning, Creole seasoning and Creole seasoning. Cover and simmer 1 hour, stirring occasionally.
⭐ ⭐ ⭐ ⭐ ⭐