Best Blend Of The Bayou Recipes

BLEND OF THE BAYOU SEAFOOD CASSEROLE RECIPE

BLEND OF THE BAYOU SEAFOOD CASSEROLE Recipe image

Provided by Pawfaye

Number Of Ingredients 0

Ingredients

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

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

Ingredients

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

BLEND OF THE BAYOU

Blend of the Bayou image

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.

Provided by Joyce Lowery

Categories Other Main Dishes

Time 50m

Number Of Ingredients 16

Ingredients

1 stick butter
8 oz cream cheese
2 Tbsp butter
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

Steps:

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.

"BLEND OF THE BAYOU" (SEAFOOD SPECTACULAR)

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

Provided by Staci Ojeda

Categories Other Main Dishes

Time 30m

Number Of Ingredients 15

Ingredients

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 crabmeat
2 c cooked rice
1 c cheddar cheese
4-6 saltine crackers crushed

Steps:

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.

BLEND OF THE BAYOU

Blend of the Bayou image

This recipe is slightly different that the other recipe that is posted for Blend of the Bayou. Here in Louisiana there are several versions of this dish. This is the one that is served at a local restaurant in their plate lunches on Friday. This dish freezes well and everyone I've served it to really enjoys it.

Provided by Sherrybeth

Categories Crab

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces cream cheese
1/2 cup butter
1 lb shrimp, boiled and peeled
1/2 cup onion, diced
1/3 cup bell pepper, diced
1/2 cup celery, chopped
2 tablespoons butter
1 (10 1/2 ounce) can cream of mushroom soup
1 cup mushroom, chopped
1 tablespoon garlic salt
1 teaspoon Tabasco sauce
1/2 teaspoon red pepper
2 cups crabmeat
3/4 cup cooked rice
1 cup sharp cheddar cheese, grated
1/2 cup Ritz cracker crumbs

Steps:

Preheat oven: 350°F.
Melt cream cheese and butter in a double boiler or microwave.
In a large skiller, saute onion, bell pepper, celery and shrimp in 2 tablespoons butter.
In a large mixing bowl add all other ingredients.
Pour into a 13 x 9 inch glass casserole dish.
Top with sharp grated cheese and then cracker crumbs (if you would like, you can freeze the dish at this point to serve at a later date).
Bake at 350F for 15 to 20 minutes (or until bubbly).
Serve warm.