1/2 stick unsalted butter

1 pound sauteed Louisiana shrimp

1/2 pound andouille sausage, finely diced

3/4 cup mayonnaise

1 cup Portabella mushrooms, coarsely chopped

2 cups onion, celery, bell pepper, garlic, and parsley mix

1 pound Louisiana crawfish tails

1 pound crab claw meat

1 teaspoon Frank Davis Seafood Seasoning

1 tablespoon Worcestershire Sauce

1 pound cooked extra-broad egg noodles (al dente)

2 cups spicy Velveeta Cheese Sauce

2 cups Zapp's Regular Flavor Potato Chips, crushed

Liberal dash paprika

1 pound lump crab meat for topping

2/3 cup minced chives for garnish

First, melt the butter and saute the shrimp until they turn 'just pink.' When they reach that point, remove them from the skillet.

Next, in the same skillet in which you sauteed the shrimp, quickly saute the minced andouille. When it renders out, remove it and set it aside in a bowl temporarily.

This is the time when you melt the mayonnaise in the same skillet in which you sauteed the shrimp and sausage. When it's hot and sizzling, drop in the mushrooms and the seasoning vegetable mix and saute everything until totally wilted but not browned.

Now, in a large mixing bowl, toss together the buttered shrimp, the andouille, the mushrooms, and the veggie mix. Then gently fold in the crawfish tails, the crab claw meat, the seafood seasoning, the Worcestershire sauce, and the egg noodles.

At this point, transfer the mixture to a large disposable aluminum baking pan and distribute it around evenly. Once all the ingredients are fully incorporated, gently pour the cheese sauce evenly over the noodles and work it in with a fork until it sinks into the pasta.

Then completely cover the mixture with the crushed potato chips and a sprinkle or two of paprika. Now slide the pan into a pre-heated 400-degree oven and bake for about 20 minutes or so until hot and bubbly through and through.

When it's time to eat, spoon out a generous serving of the Baked Louisiana onto dinner plates, crown with a cap of jumbo lump white crabmeat, and serve alongside a generous portion of tossed, cold, field greens ladled with peppercorn-ranch dressing.



Chef's Notes:

To make the cheese sauce, you'll need:

1-1/2 sticks unsalted butter

1-1/2 cups finely chopped onions

3/4 cup finely chopped celery

1/2 cup finely chopped bell pepper

1/4 cup finely sliced green onions

2 cups evaporated milk

1/2 cup chicken broth

1 pound Velveeta Cheese, small-cubed

1 teaspoon Frank Davis Seafood Seasoning

In a heavy 3-quart saucepan melt the butter and saute the onions, celery, bell pepper, and green onions until they completely soften. Then slowly, a little at a time, begin pouring in the evaporated milk and about half of the chicken broth.

When all the ingredients are fully incorporated, begin dropping in and melting the Velveeta cubes, adding the seafood seasoning, and stirring continuously so that the cheese sauce does not stick to the bottom of the pan and pan and burn. When the sauce is just the way you want it (it should be consistency of heavy buttermilk), take it off the fire and ladle it over the noodles. I even like to reserve about a quarter of the sauce for drizzling over each serving as they are individually presented to your guests. To add extra pizzazz to the dish, you can quickly deep fry about a dozen oysters and place them atop the casserole at service.