4 to 6 ounces Velveeta cheese, cut into small little cubes
3/4 cup milk
Seafood, Meat and Veggies
Slice sausages and potatoes into round bite-size pieces.
Slice onion into eighths, then cut into strips.
Fry sausage over medium to low heat just until browned; let drain.
Fill a pot with 3 cups of water. Pour in Louisiana Crawfish boil (your preference on how much, the more the spicier). When water is boiling, add potatoes and onion. Boil until potatoes are soft (not mushy).
Place shrimp in pot and turn off heat. Stir to keep shrimp under the water and cooking, about 2 to 5 minutes depending on the size of the shrimp.
If adding crab, heat it in a small skillet with a dash of Old Bay then place it on the bottom of the pan before placing the cooked sausage in the pan.
Take a large pan and line with aluminuim foil, place sausage in pan. Take pot of shrimp, potatoes and onions and pour into strainer. Once strained Take the shrimp, potatoes and onions and place in pan.
Place the same pot that everything was boiled in over medium-low heat. Add the cream of celery soup.
Add the Velveeta cubes. Slowly add milk while reducing the sauce down. Keep it a thicker consistency. When the cheese is melted, remove from heat and let sit for 2 minutes.
After 2 minutes, spoon the sauce over the pan of seafood and bake at 400 degrees for 15 minutes.
Garnish with parsley.
Serve hot and with fresh garlic bread or butter rolls.