"Blend of the Bayou" (Seafood Spectacular)

Blend Of The Bayou (seafood Spectacular) Recipe

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Staci Ojeda


Nothing compares to good old Louisiana cooking.. and well, anything Louisiana and seafood.. double whammy!


★★★★★ 2 votes

8 as a side dish, less as a meal
30 Min


  • 1 - 8 oz
    cream cheese
  • 1 stick
    butter (plus 2 tablespoons)
  • 1 lb
    raw shrimp, peeled
  • 1 large
    onion, chopped
  • 1
    green bell pepper, chopped
  • 2
    ribs of celery, chopped
  • 1 - 10 3/4 oz
    can cream of mushroom soup
  • 1 1/2 tsp
    garlic salt
  • ·
    creole seasoning to taste (tony's or slap yo mama)
  • ·
    hot sauce to taste
  • 1/2 tsp
    cayenne pepper
  • 1 pt
  • 2 c
    cooked rice
  • 1 c
    cheddar cheese
  • 4-6
    saltine crackers crushed

How to Make "Blend of the Bayou" (Seafood Spectacular)


  1. In a small saucepan, melt cream cheese and 1 stick of butter. Set aside. In a large skillet, melt 2 tablespoons butter and saute shrimp, onion, bell pepper and celery (may need more butter). Add cream cheese mixture to shrimp and veggies. Then add soup and seasonings, mixing well. Stir in crab meat and rice. Pour into a greased 9x13 baking dish. Top with cheese and cracker crumbs. Bake at 350 degrees for 20-30 minutes until heated through.
  2. May substitute pasta for rice. Best made the day before serving, heat before serving.

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