Best Bayou Shrimp And Rice Recipes

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BLEND OF THE BAYOU



Blend of the Bayou image

This is a delicious recipe we found in a "Taste of Home" magazine. We recommend you use smaller shrimp, or slice the bigger ones in half to make them more manageable for eating. If you left out the shrimp, it would make an excellent hot party dip or spread.

Provided by The MysticWood

Categories     Spreads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (8 ounce) package cream cheese, cubed
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 lb medium shrimp, cooked, peeled and deveined
2 (6 ounce) cans condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) jar sliced mushrooms
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup cheddar cheese, shredded
1/2 cup butter flavored cracker, crushed (about 12)

Steps:

  • In a small saucepan, cook and stir the cream cheese and 2 tbsp of the butter over low heat until melted and smooth.
  • In a large skillet, saute onion, celery and green pepper in the remaining butter until tender.
  • Stir in cream cheese mixture.
  • Stir in shrimp, soup, mushrooms, garlic salt, hot pepper sauce, cayenne pepper and rice.
  • Transfer to a greased 2 quart baking dish. Combine cheddar cheese and cracker crumbs; sprinkle over the top.
  • Bake, uncovered, at 350 degrees Fahrenheit for 25 to 30 minutes or until bubbly.

Nutrition Facts : Calories 471, Fat 31.8, SaturatedFat 17.4, Cholesterol 192, Sodium 806.3, Carbohydrate 21.4, Fiber 1.7, Sugar 3.9, Protein 25.8

BAYOU SHRIMP



Bayou Shrimp image

Make and share this Bayou Shrimp recipe from Food.com.

Provided by Lvs2Cook

Categories     Cajun

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

1 teaspoon cayenne
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon thyme
1 teaspoon rosemary
1/4 teaspoon basil
1/4 teaspoon sweet paprika
1 lb large shrimp
1 1/2 tablespoons minced garlic
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1/4 cup beer (do not use dark beer)
3 tablespoons cold butter, cut into pieces
1 loaf Italian bread or 1 loaf French bread

Steps:

  • Mix cayenne, black pepper, salt, thyme, rosemary, basil and paprika in a small bowl.
  • Peel and devein shrimp leaving tails intact.
  • Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking.
  • Add the garlic, Saute for 20 seconds until a pale golden color.
  • Stir in shrimp, Worcestershire sauce and lemon juice. Season with 2 tbsps of the spice mixture or to taste.
  • Saute for 30 seconds.
  • Add the beer and simmer for 1 minute or until shrimp turn pink.
  • Remove from heat and add the butter, stirring until melted.
  • Pour into a serving bowl and serve with the bread for dipping.

Nutrition Facts : Calories 844.2, Fat 26.8, SaturatedFat 13, Cholesterol 391.4, Sodium 2626.7, Carbohydrate 86.1, Fiber 5.2, Sugar 3.1, Protein 60.5

BAYOU SHRIMP CASSEROLE



Bayou Shrimp Casserole image

This casserole is DELICIOUS. It comes from "The Official Louisiana Seafood & Wild Game Cookbook". ** See Variation Below**

Provided by kellychris

Categories     Cajun

Time 40m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 7

2 cups cooked rice
2 broccoli, 2 packs chopped & cooked
2 cream of shrimp soup (10 3/4 cans)
1 lb boiled shrimp (peeled)
1 small Velveeta cheese
onion, sauteed in butter
garlic, sauteed in butter

Steps:

  • Saute onion and garlic in butter.
  • Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
  • When melted, add onions and garlic and mix well.
  • Add shrimp, rice, & brocolli (be sure to drain well).
  • Mix well.
  • Sprinkle with bread crumbs. Brown, if desired.
  • Mushrooms can be added to top of soup/cheese, if desired.
  • VARIATION:.
  • Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.

BAYOU SHRIMP CREOLE



Bayou Shrimp Creole image

This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes.

Provided by Penny Stettinius

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs shrimp, raw, peeled and cleaned
1 1/2 tablespoons bacon grease
1 1/2 tablespoons flour
1 cup onion, finely chopped
1 green bell pepper, finely chopped
1/2 cup celery, finely chopped
14 1/2 ounces tomato sauce
16 ounces fire-roasted tomatoes
1 garlic clove, minced
1/4 cup dry white wine
2 cups shrimp stock
Tabasco sauce, to taste
2 tablespoons Worcestershire sauce
1 teaspoon sugar
salt and pepper
1/4 cup parsley, finely chopped
1/2 cup green onion, chopped

Steps:

  • In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
  • Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
  • Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
  • Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
  • Simmer 30 minutes, stirring occasionally.
  • Add the wine and reduce by half, another 15 minutes.
  • Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
  • Taste all along the way, re-season according to your tastes.
  • I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
  • As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
  • Add the green onions, and parsley and serve over rice.

BAYOU SHRIMP AND RICE



Bayou Shrimp and Rice image

This is a very easy recipe to throw together. You can also double or triple the ingredients to feed a crowd. If you want it to be more stew like, just add some chicken stock to your liking. Add some fresh baked bread and YUM!!

Provided by Tracy McBurney

Categories     Casseroles

Time 50m

Number Of Ingredients 7

12 oz flavored chicken sausage links
1 tsp olive oil
15 oz package frozen vegetable gumbo blend
14 1/2 oz can diced tomatoes with italian herbs, undrained
2 c water
8 oz package black beans and rice mix
10 oz package frozen cajun marinated shrimp

Steps:

  • 1. Cut sausage into 1/4 inch thick slices. Preheat large, nonstick stockpot on medium about 1/2 minutes
  • 2. Place oil in stockpot, then add sausage; cook 2-3 minutes or until hot and sizzling. Stir in remaining ingredients (except shrimp) and cover; bring to a simmer, cook 20 minutes.
  • 3. Stir shrimp into rice and ocver; simmer 6-8 ore minutes or until shrimp are pink and opaque. Serve

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