blend of the bayou
(2 ratings)
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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(2 ratings)
yield
6 serving(s)
prep time
30 Min
cook time
20 Min
method
Bake
Ingredients For blend of the bayou
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1 stickbutter
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8 ozcream cheese
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2 Tbspbutter
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1onion, chopped fine
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2 stalkcelery, chopped fine
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1green pepper, chopped fine
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1 lbshrimp, cut into small pieces
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1 tsptabasco sauce
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1/4 tspred pepper
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1/2 tspgarlic salt
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2 crice, cooked
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1 canmushroom pieces, drained
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1 cancream of celery soup
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1 ptking crab meat, frozen
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1 ccheddar cheese, grated
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1/2 ccracker crumbs
How To Make blend of the bayou
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1Melt cream cheese and 1 stick butter in microwave. Whisk together until smooth. Set aside.
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2Saute onion, green pepper, and celery in 2 tablespoons melted butter until soft.
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3Add shrimp and saute until pink.
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4Whisk soup and seasonings into cream cheese mixture.
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5Add mushroom pieces, crabmeat and rice. Mix well.
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6Prepare 9x13 inch casserole dish by spraying with nonstick spray.
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7Pour mixture into prepared casserole dish.
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8Combine cheese and cracker crumbs. Top the casserole with this mixture.
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9Bake in a preheated 350 degree oven for about 20 minutes or until bubbly.
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10This casserole freezes well before it is cooked and can be baked at a later date.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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