Seafood Queso


Makes 2 quarts


3 tablespoons unsalted butter
2 tablespoons canola oil
¾ cup onions, small diced
1/3 cup green bell pepper, small diced
1/3 cup celery, small diced
1 teaspoon garlic, minced
1 pound crawfish tails, peeled
1 pound shrimp (70-90 count), peeled
2 tablespoons + 1 teaspoon Chef Paul Prudhomme’s Seafood Magic®
¼ cup heavy cream
½ cup seafood stock
1 can evaporated milk
1 tablespoon Chef Paul Prudhomme’s Magic Pepper Sauce®
2 cups mozzarella cheese, shredded
3 cups extra sharp cheddar cheese, shredded
3 tablespoons Parmesan cheese, grated

How To Prepare

In a 5-quart stock pot, heat butter and oil on medium to high heat until butter is melted and starting to sizzle. Add onions, bell peppers, celery, and garlic and cook for 8 to 10 minutes, stirring every few minutes, until vegetables start to soften and wilt. Mix in crawfish, shrimp, and Seafood Magic® and cook for 5 to 7 minutes until shrimp are almost cooked through. Add flour and cook for 3 minutes, stirring almost constantly. Stir in the heavy cream, seafood stock, evaporated milk, and Magic Pepper Sauce® and bring to a boil, then reduce heat to a simmer. Slowly add the mozzarella cheese, stirring constantly, until well blended. Repeat the process with the extra sharp cheddar cheese until all the cheese is melted and incorporated into the sauce. Remove from heat and add grated Parmesan cheese. Stir well and serve hot with your favorite chips.

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