9 franks seafood Recipes

flour, olive oil, chicken and seafood broth. you can cook your prawns in 3 cups of water and use that as part of your seafood broth. for the remainder of the seafood broth we ll use all the original juices in the jarred oysters and clams. place the clam juice from the can and the oyster juice from the jar along with the water the prawns cook in into the pot with the premade stock. be certain to measure this liquid mixture and for the remaining liquid mixture use a stock. if you haven tsp a premade stock then you can use a canned stock but i prefer creating a stock from a based stock paste that can be made in minutes. these stock pastes are found in most supermarkets., onion chopped, stalks celery, chopped in 1/4 inch slices, garlic chopped/minced, green onions, chopped, frozen yellow corn, thawed and drained, andouille sausage, slices in halves or quarters, hot link sausage, halved or quartered, beef franks, sliced in 1/2 inch cuts, dungeness crab, in shell, cleaned and drained, oysters, smoked - chopped clams, scallops, prawns, chicken breasts, cut into 1 inch cubes, dried thyme, marjoram, cayenne pepper, garam masala, seasoning salt, bay leaves, file powder

butter, softened, chopped onion, chopped bell pepper, chopped celery, dry white wine, chicken broth or 1 cup clam juice, prepared roux, dried thyme, sweet basil, bay leaves, minced garlic, crayfish tails, with fat, ripe tomato, finely diced, campbell cream of shrimp soup, chopped parsley, sliced green onion, seafood seasoning (frank davis or any other dry brand), salt (if needed), shredded colby, shredded monterey jack cheese, grated parmesan cheese, loaves french bread ( twin shorties )

light cream cheese, softened, imitation crabmeat, flaked, minced scallions, prepared horseradish, franks redhot original cayenne pepper sauce, worcestershire sauce, sliced almonds, paprika, cracker, vegetable dippers

marinara sauce, clam juice, red hot sauce (or frank s xtra red hot), tomato paste, shrimp, shelled and deveined, scallops, halved if large, hot cooked pasta

pie crusts, butter, bacon, fried crispy (reserve drippings), white onion, finely diced, bell pepper, celery, louisiana crawfish tail, coarsely chopped, cream of shrimp soup, thyme, oregano, parsley, minced, green onion, thinly sliced, seafood seasoning (preferably frank davis brand), gravy flour (like wondra), white wine, chicken broth (as needed), hard-boiled eggs, finely chopped, colby cheese, shredded, butter, melted, egg whites, beaten

butter, mushroom, sliced, onion, chopped, bell pepper, chopped, garlic cloves, minced, celery, finely diced, all-purpose flour, seafood seasoning (frank davis brand preferred), white pepper, evaporated milk, bottled clam juice, frozen peas, thawed, carrot, finely diced, crawfish tails, pimiento, chopped (2-oz jar)

salt, cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines), extra-virgin olive oil, butter, ribs celery with leafy tops, finely chopped, onion, finely chopped, red bell pepper, seeded and finely chopped, garlic, finely chopped, bay leaf, freshly chopped thyme leaves , several sprigs, grated lemon zest, freshly ground black pepper, fresh lump crabmeat , picked for shells and flaked, seafood seasoning (recommended : old bay), all-purpose flour, milk, freshly grated nutmeg , to taste, dijon mustard, grated sharp white cheddar, shredded gruyere or swiss cheese, hot sauce (recommended : frank s red hot), panko bread crumbs, a generous handful flat-leaf parsley, finely chopped, grated parmigiano-reggiano cheese , a couple of handfuls