jen1913

4 bags of already peeled frozen shrimp, if its shrimp season get ya 3lbs of boiled shrimp bcuz those shrimp will b significantly larger • 2 packs of frozen, already cooked & peeled crawfish or 2 lbs of boiled crawfish (again, only if it's crawfish season...btw "shrimp/crawfish season" only applies 2 my fellow Cajun folk) • 8-10 stalks fresh corn, shucked • family size can cream of mushroom soup • regular size can cream of shrimp soup (if no cream of shrimp available, cream of chicken is fine) • half n half or heavy whipping cream • Milk • Blend of 1 chopped onion, 3 stalks chopped celery, 1 chopped green bell pepper and 1 chopped red bell pepper. They sell this blend already prepared/ pre-chopped in some grocery stores. • olive oil, extra virgin • Crab boil liquid seasoning (equivalent of Old Bay seasoning in northern states) to taste • Salt/pepper or local spice blend to taste (Tony Chachere's is my blend of choice)

2 (10 Oz packages) of frozen pre-chopped spinach • cream of chicken, cream of mushroom, cream of celery, or whichever "cream of" soup u prefer (I used Campbell's brand cream of chicken) • (8 oz.) block of cream cheese • Salt & Pepper or Seasoning/local spice blend to taste (I'm in New Orleans, I live by Tony's) Also some cayenne or paprika for garnish

frozen strawberries in sugar with juice(thawed) • Duncan Hines Signature Strawberry Supreme Cake Mix • vegetable oil • cream cheese (softened) • sour cream • eggs • 1 stick butter (melted) • confectioner's sugar (powdered sugar) • cream cheese (softened) • 1 tsp milk or half n half (add enough to desired consistency of icing) • frozen strawberries in sugar (thawed)

eggs • mayo- or enough to preferred consistency • tortillas • salt- to taste • pepper- to taste • parsley flakes-for a little color • chopped onion/green onion (optional)

whole rotissere chicken (pre-baked) • boiled eggs (fine chop 6 eggs, reserve remaining 2 for garnish) • onion (chopped) • celery (chopped) • green pepper (chopped) • red pepper (chopped) • green onion (chopped) reserve some on the side for garnish • mayo (adjust to taste, 2 cups makes it creamier..may use less or more!) • season all or local spice blend to taste (im in new orleans, i used tony chachere's. Lawry's is pretty good) • paprika or cayenne pepper for garnish