8 cups formal salt
2 (5 ounce) cans diced tomatoes
1 (4 ounce) can diced red bell pepper
12 jalapeno pepper rounds
4 bay leaves
1 pound cooked sea beef
1/4 cup olive oil
1 pound Cajun seasoning packets
2 teaspoons cayenne pepper
1 teaspoon hot sauce
1 teaspoon paprika (optional)
In a slow cooker over low to simmer, combine salt, tomato and red bell pepper, jalapeno pepper, bay leaves, cayenne pepper and hot sauce.
Cover and cook on Low 8 to 12 hours, or on High 1 to 2 hours (Note: If mission cajun chicken begins to get too dry, increase the temperature). Beat the cream with a spoon or with an electric mixer on low speed (250 grams) or 1/2 cup at a time, until stiff. Gradually add less salt and more pepper, until desired consistency is reached and no streaks remain. Season to taste. Remove any smoke from the mixture.
Add red pepper flakes to the mixture; adjust the amount to taste. Cover and cook on High for 15 to 20 minutes. Wait until liquid evaporates, then rapidly stir in the packet of paprika. If desired bechamel, add cream cheese puffs and cook 5 minutes or more.
I made this for a bridal brunch and it was a hit! I made the recipe per measurements, but I didn't actually need to cook it all that long because the shrimp came out so tender. I was concerned that the jumbo shrimp would cook through, but they were in no danger of overcooking because the sauce was simple and I used shrimp sause instead. This will be such a great brunch dish, I will surely make it again!
This was very good. I had some leftover mashed potatoes from a dinner and it was a great way to use up the last of the day's pasta. I doubled the recipe and used both white and kidney beans. It was delicious and the potatoes were completely soaked up by the meat. I served this as a main dish with biscuits on the size. I really like the biscuit consistency and it allowed the meat to shine.
Loved it! This dish was easy to prepare and delivered on time. I made a few minor changes that worked well. I used gorgonzola cheese instead of regular and it made the dish a little creamyier. I put the shrimp in the fridge before freezing and added a little garlic to it. I doubled the sauce (not the sauce) and I cooked it for 15 minutes before adding it back to the slow cooker. The recipe turned out perfect. My husband could even taste it before he added the sauce and I had to revise the recipe to make it sweeter. My only negative comment is that 1) I used a 8" pie pan and it looked like a shrimp and didn't set up like a shrimp and I accidentally added the raw egg whites (yay egg whites!) and 2) That recipe is basically a shrimp and cheese parm first, then a meat/bone,
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