Best Bayou Seafood Casserole Recipes

Bayou Seafood Casserole image

Provided by ratherbeswimmin

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

1 lb small shrimp, peeled and deveined
1 lb cooked crayfish tail
1/2 cup butter or 1/2 cup margarine, divided
1 (8 ounce) package cream cheese
1 large onion, chopped
2 stalks celery, sliced
1 medium green bell pepper, chopped
1 lb imitation crabmeat, chunks chopped
1 can cream of mushroom soup
1 (4 ounce) can mushroom stems and pieces, drained
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon hot pepper sauce
3 cups hot cooked rice
1 cup shredded sharp cheddar cheese
1/2 cup fine dry breadcrumb

Steps:

In a saucepan, add 6 tablespoons butter and cream cheese.
Heat on low until the butter is melted and cream cheese is softened, stirring frequently to combine mixture; set aside.
In a big pot, melt 2 tablespoons butter.
Add the onion, celery, and bell pepper; cook, stirring frequently, for 5 minutes.
Add the shrimp and cook/stir for 4-5 minutes or until shrimp are pink.
Add in cream cheese mixture, crawfish, imitation crabmeat, mushroom soup, mushrooms, garlic, thyme, oregano, basil, and hot sauce; stir to combine.
Add in the rice; stir to combine.
Pour mixture into a 13 x 9 inch baking dish.
Sprinkle with cheese and bread crumbs.
Bake, uncovered, at 350 degrees, for 30 minutes or until heated thoroughly.

Nutrition Facts : Calories 467.9, Fat 25, SaturatedFat 14.1, Cholesterol 188, Sodium 984.7, Carbohydrate 31.1, Fiber 1.4, Sugar 2.2, Protein 29.2

BLEND OF THE BAYOU SEAFOOD CASSEROLE Recipe image

Provided by Pawfaye

Number Of Ingredients 0

Steps:

MELT CREAM CHEESE AND MARGARINE. SAUTE SHRIMP, ONIONS, CELERY AND BELL PEPPERS IN 2 TABLESPOONS BUTTER. ADD TO FIRST MIXTURE . ADD SOUP, MUSHROOMS, SEASONING, RICE AND CRAB MEAT (CRAB LAST)AND TOP WITH CHEESE AND CRACKER CRUMBS. BAKE AT 350 DEGREES ABOUT 20-30 MINUTES UNTIL BUBBLY. SERVES 8

BAYOU COUNTRY SEAFOOD CASSEROLE image

Yield 8 people

Number Of Ingredients 18

6 Tbl butter or margarine
1 med onion, chopped
1 med green pepper, chopped
1 celery stalk, chopped
1 garlic clove, minced
1 can (10 3/4 oz) cream of mushroom soup,undilute
1 lb raw shrimp, peeled and deveined
2 c cooked rice
2 cans (6 oz each) crabmeat, drained & flaked
4 slices day old bread cubed
4 c light cream or water
4 c chopped green onion tops
1/2 t salt; 1/4 t pepper
Dash cayenne pepper
Topping:
2 T butter or margarine, melted
1/3 c dry bread crumbs
2 T snipped fresh parsley

Steps:

In a skillet, melt butter over medium heat. Saute onion, green pepper, celery & garlic til tender. Add soup & shrimp. Cook & stir over medium heat 10 min or until shrimp turn pink. Stir in rice, crab, bread cubes, cream, onion tops and seasonings. Spoon into greased 2 qt. baking dish. Combine toppings, sprinkle over casserole. Bake 375 for 30 min or until heated through.