Need idea for a seafood dish for big family.

I like a Shrimp Creole or Shrimp Sauce Piquante for a crowd. I routinely do Shrimp Diane for large crowds(20 or so), and the recipe is in the Recipe Thread above.

I would do a shrimp etoufe and a crawfish etoufe and let people choose which they want.. or they can sample both. It's not that difficult to do both at the same time. And you only make 1 big pot of rice.

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We live in the burbs of Birmingham so my seafood selection is very limited

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You can easily find crawfish (though chinese) and shrimp and scallops and fish etc. in Birmingham. Go to Publix. If you cannot find what you want there, go to the Fish Market.

I'd suggest doing something which is easy to create for a large group.

Shrimp and grits or shrimp pasta (alfredo, scampi, etc.)

Cook at seafood or shrimp gumbo, it doesn't get much easier than that.

A good Catfish Court Bouillon goes a log way....over rice. With french bread and a homemade potato salad.

Your initials wouldn't be J.O.??

Foolish to compete with these master Louisiana Cooks (Serious here guys) but this one is nice


Crawfish Lasagna

1 large onion sliced into thin rings and separated (1 cup minimum)
1/4 cup chopped celery
1/2 cup Butter
1 Tablespoon fresh garlic, minced
Salt and pepper
1 - 2 lb frozen (AMERICAN) crawfish tails, from frozen fish section at market
1 cup Shredded mozzarella cheese
1 cup Parmesan cheese, shredded
2 eggs
1 large container cottage cheese,
1 container Romano Cheese
2 tablespoons butter
1/2 pint heavy cream
1 Tablespoon flour
2 tablespoons chopped green onion
1 Tablespoon parsley, chopped medium
1/8 tsp or less of red cayenne pepper

1/4 cup melted butter for top

1 box lasagna noodles, cooked in salted water with a tablespoon of olive oil
Pam spray or olive oil spray

Thaw frozen crawfish tails (in sealed freezer bag) under cold running water. One (1) pound will do this recipe, but two (2) pounds will make it better.

Cook Lasagna noodles, cool under running tap water and set aside until needed.

Preheat oven to 325 degrees F, and lightly oil lasagna pan or large casserole dish with olive oil or butter or Pam spray.

In a large sauté pan over medium to medium high heat, sauté onion rings and celery in 1/2 cup butter, add garlic as onions begin going toward clear and continue until everything is tender. Set aside.

In a bowl, mix cottage and Romano cheese with 2 eggs and set aside.

In sauté pan, lightly cook flour in butter on medium heat for 3 or 4 minutes, then add heavy cream. Salt and pepper to taste, then add cayenne pepper – only a dash of cayenne is needed, as the tails are most likely already spicy. If the sauce is too thick, add a little milk. If you like, you can omit the cream and make this sauce with milk. Add the fully thawed crawfish tails to the sauce when it is finished along with chopped green onions and parsley and remove the sauce immediately from heat.

Assemble lasagna:

In the lasagna pan or casserole dish, place a layer of lasagna noodles. Cut or trim as needed to make a complete layer. The next layer will be the crawfish and sauce, next layer cottage cheese egg mixture and a sprinkle of parmesan and mozzarella, followed by noodles, followed by crawfish, followed by cheeses, continuing until you have multiple layers. I like my lasagna with at least three layers of crawfish, and a forth layer of noodles on top.

Drizzle or brush 1/4 cup +- of butter on top of top layer of noodles.

Cook in 325 degree oven for 45-60 minutes, until nice and bubbly. Remove from oven and allow the dish to rest for 15 minutes before serving. Cut lasagna into squares and serve