BLEND OF THE BAYOU

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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

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.

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