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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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

Directions Step-By-Step

1
Melt cream cheese and 1 stick butter in microwave. Whisk together until smooth. Set aside.
2
Saute onion, green pepper, and celery in 2 tablespoons melted butter until soft.
3
Add shrimp and saute until pink.
4
Whisk soup and seasonings into cream cheese mixture.
5
Add mushroom pieces, crabmeat and rice. Mix well.
6
Prepare 9x13 inch casserole dish by spraying with nonstick spray.
7
Pour mixture into prepared casserole dish.
8
Combine cheese and cracker crumbs. Top the casserole with this mixture.
9
Bake in a preheated 350 degree oven for about 20 minutes or until bubbly.
10
This 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