Spicy Seafood Goodness!

johnny k's corner



Hello, Kiddies! This first post will be my attempt to introduce you to the spicy goodness that comes from the Gulf Coast region of the U.S. of A. This region is roughly considered to be everything that borders the Gulf of Mexico, but I want to focus on the foods that come out of the New Orleans-area and the Mississippi and Alabama gulf coasts. One thing you must understand about people down here, be they Creole, Cajun or just good ole rednecks: if you can drag it out of the water, we will eat it. If you coat it with something really spicy, even better. If you do the first two steps and then fry it... look out baby!

Last night, I came up with a tasty little casserole that's quick and easy. I made enough for two. You can double it for more people. Here's the recipe:

Spicy Cheesy Crabmeat Casserole
1/2 box Seashell Pasta, cooked and drained.
1/2 cup Creamy Caesar Salad Dressing (i used Ken's Steakhouse brand)
1 can medium pitted black olives, drained.
1 can real crab meat (or 1 cup fresh lump crabmeat, if you can get it).
1 tablespoon crushed red pepper (more if you like it spicy)
3/4 cup shredded Parmesan cheese.
3/4 cup shredded mozzarella/cheddar cheese
2 tbsp extra-virgin olive oil
1/2 tsp black pepper
1/2 tsp ground marjoram (or oregano)
1/2 tsp Tony Chacere's Creole Seasoning (or Creole Crack, as i call it).

-Prepare the pasta according to the box. Drain very well.
-Put the pasta in a casserole dish and drizzle with the olive oil, then stir.
-Mix in all ingredients except the cheddar/mozzarella cheese.
-Sprinkle the remaining cheese on top and bake uncovered at 375 degrees for 10-15 minutes, or until the cheese is bubbly.
-Eat it up. I totally pulled this recipe out of my rear, from stuff that happened to be in the pantry. I do this often -- somtimes it's just o.k. Sometimes it rocks the house. This one rocks!

Next up: my very own Red Beans and Rice recipe that will leave you smiling, all the way to the bathroom. Spicy good!!