Blend of the Bayou

Total Time Prep: 20 min. Bake: 25 min.
Yield 8 servings
Test Kitchen Approved
Blend of the bayou might be a regional dish, but the easy-to-find ingredients in this Louisiana casserole make it simple to prepare wherever you live.

Ingredients

  • 1 package (8 ounces) cream cheese, cubed
  • 4 tablespoons butter, divided
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 1 pound cooked shrimp (31-40 per pound), peeled and deveined
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup cooked rice
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 teaspoon garlic salt
  • 3/4 teaspoon hot pepper sauce
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)
  • Thinly sliced green onions, optional

Directions

  1. Preheat oven to 350°. In a saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth.
  2. In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
  3. Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, for 25-30 minutes or until bubbly. If desired, garnish with green onions before serving.

Nutrition Facts

1 cup: 366 calories, 23g fat (13g saturated fat), 164mg cholesterol, 981mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 23g protein.

My sister-in-law shared this recipe with me when I first moved here. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and flavorful. I've passed it on to my children too.—Ruby Williams, Bogalusa, Louisiana
Recipe Creator

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