Blend of the Bayou

Joyce Lowery

By
@jlowery55

This is a popular casserole in Monroe, Louisiana. Thurman's is quite famous for it. The first time I ate it, a nurse that I worked with brought it to work. This is my take on the recipe.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
30 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 stick
butter
8 oz
cream cheese
2 Tbsp
butter
1
onion, chopped fine
2 stalk(s)
celery, chopped fine
1
green pepper, chopped fine
1 lb
shrimp, cut into small pieces
1 tsp
tabasco sauce
1/4 tsp
red pepper
1/2 tsp
garlic salt
2 c
rice, cooked
1 can(s)
mushroom pieces, drained
1 can(s)
cream of celery soup
1 pt
king crab meat, frozen
1 c
cheddar cheese, grated
1/2 c
cracker crumbs

Step-By-Step

1Melt cream cheese and 1 stick butter in microwave. Whisk together until smooth. Set aside.

2Saute onion, green pepper, and celery in 2 tablespoons melted butter until soft.

3Add shrimp and saute until pink.

4Whisk soup and seasonings into cream cheese mixture.

5Add mushroom pieces, crabmeat and rice. Mix well.

6Prepare 9x13 inch casserole dish by spraying with nonstick spray.

7Pour mixture into prepared casserole dish.

8Combine cheese and cracker crumbs. Top the casserole with this mixture.

9Bake in a preheated 350 degree oven for about 20 minutes or until bubbly.

10This casserole freezes well before it is cooked and can be baked at a later date.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Cajun/Creole