Chef's Ware: Seafood Tetrazzini
Updated: Jan 5, 2021
4- or 6-Quart Dutch Oven and Cover
11 Inch Skillet and Cover
½ Pound Spaghetti (225 grams)
3 Tablespoons Butter (45ml.)
1 Small Onion, grated
½ Pound Fresh Mushrooms, washed and sliced (225 grams) or one 6-ounce Can Sliced
Mushrooms, drained (180ml.)
1 Can (10-12 Ounces) condensed Tomato Soup (315ml.)
1 ½ Cups Shrimp, fresh or canned (360ml.)
1 ½ Cups Crab Meat, fresh or canned (360ml.)
½ Pound Sharp Cheddar Cheese, grated (225 grams)
2 ¼ Cups Tomato Juice (540ml.)
Salt and Pepper to taste
Cook spaghetti in ditch oven according to package directions. Cook slightly underdone. Drain and set aside.
In the 11-inch skillet melt butter over medium or medium-high heat until it sizzles. Sauté onions in butter and if fresh are used, sauté them at the same time. When onions and mushrooms are tender put into a mixing bowl. Allow some of the butter to remain in skillet and be sure it covers sides as well as bottom.
In the mixing bowl with onions and mushrooms combine soup, crab meat, shrimp, spaghetti half the cheese, juice and seasonings. When thoroughly mixed, turn combined ingredients into well buttered 11-inch skillet. Sprinkle with remaining cheese. Begin cooking over medium or medium-low heat for about 5 minutes or until cover is hot to touch. Reduce heat to low and cook for about 3o minutes. Place cover ajar for the final 5 minutes of cooking time or best results.