blend of the bayou
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.
prep time
30 Min
cook time
20 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 stick butter
- 8 ounces cream cheese
- 2 tablespoons butter
- 1 - onion, chopped fine
- 2 stalks celery, chopped fine
- 1 - green pepper, chopped fine
- 1 pound shrimp, cut into small pieces
- 1 teaspoon tabasco sauce
- 1/4 teaspoon red pepper
- 1/2 teaspoon garlic salt
- 2 cups rice, cooked
- 1 can mushroom pieces, drained
- 1 can cream of celery soup
- 1 pint king crab meat, frozen
- 1 cup cheddar cheese, grated
- 1/2 cup cracker crumbs
How To Make blend of the bayou
-
Step 1Melt cream cheese and 1 stick butter in microwave. Whisk together until smooth. Set aside.
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Step 2Saute onion, green pepper, and celery in 2 tablespoons melted butter until soft.
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Step 3Add shrimp and saute until pink.
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Step 4Whisk soup and seasonings into cream cheese mixture.
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Step 5Add mushroom pieces, crabmeat and rice. Mix well.
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Step 6Prepare 9x13 inch casserole dish by spraying with nonstick spray.
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Step 7Pour mixture into prepared casserole dish.
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Step 8Combine cheese and cracker crumbs. Top the casserole with this mixture.
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Step 9Bake in a preheated 350 degree oven for about 20 minutes or until bubbly.
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Step 10This casserole freezes well before it is cooked and can be baked at a later date.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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