- 1 lb. cooked shrimp; we used salad size and medium
- ½ lb. lobster tail meat, cut into chunks
- ½ lb. cooked crab leg meat, cut into chunks
- ½ lb. sliced mushrooms
- 1 C green onions, sliced
- 1 lb. frozen broccoli, thawed
- ¼ C dried minced garlic
- 1 tsp fresh ground black pepper
- 2 jars (1 lb. each) roasted garlic Alfredo sauce
- 1 lb. Penne pasta, cooked
- 2 C cheese crackers, rough crushed
- 1 C Parmesan cheese, grated
- 3 Tbsp butter, melted
- Add the seafood, veggies and cooked pasta into a large bowl and mix together. In a small bowl, blend Alfredo sauce, garlic and pepper. Gently mix sauce into pasta seafood mixture. Pour into large greased cast iron Dutch oven.
- In a small bowl, mix the crackers with butter and Parmesan cheese. Sprinkle on top.
- Open your Memphis and set the ITC (Intelligent Temperature Control) to 350 degrees F. After about five minutes you can shut the lid. Give it a few minutes to heat up. Place your Dutch oven directly onto the grill for an hour, and then it’s time to eat…
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