Blend of the Bayou

Joyce Lowery


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.


★★★★★ 2 votes

30 Min
20 Min


  • 1 stick
  • 8 oz
    cream cheese
  • 2 Tbsp
  • 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

How to Make Blend of the Bayou


  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.

Printable Recipe Card

About Blend of the Bayou

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

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