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Blend of the Bayou Recipe

Blend of the Bayou Recipe

My sister-in-law shared this recipe when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too.—Ruby Williams, Bogalusa, Louisiana
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:6-8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, cubed
  • 4 tablespoons butter, divided
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup cooked rice
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 teaspoon garlic salt
  • 3/4 teaspoon hot pepper sauce
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)

Directions

  • 1. Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth.
  • 2. In a large skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
  • 3. Transfer to a greased 2-qt. baking dish. Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 6-8 servings.

Nutritional Facts

1 cup: 366 calories, 23g fat (13g saturated fat), 164mg cholesterol, 981mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 23g protein.

Reviews for Blend of the Bayou

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MY REVIEW
Nolan1006 User ID: 6279841 56529
Reviewed Mar. 23, 2014

"I use 2 lbs of salad shrimp and leave out the crab. I use crab or lobster bisque instead of cream of mushroom and am generous with the hot sauce. My family loves the slightly modified version."

MY REVIEW
mickeymotto User ID: 1689557 35518
Reviewed Feb. 23, 2014

"This recipe which is ACTUALLY from the cook book collection of recipes gathered from the Lake Charles Junior League of Louisiana members for many years. Some of Louisiana's best! We have been making this for decades and have tweeked the recipe to our tastes. We believe it enhances the original recipe if you are looking for a splurge of flavor and are not concerned with the additional expense. Our modifications to the original recipe are as follows:

~ Use dehydrated mushrooms instead of canned
~ Add 1 tsp of dried chives
~ Add 3/4 lb of diced scallops
~ Substitute crackers for Cheese-it Crackers
* My son likes his extra spicy, so he even adds some sriracha to kick it up another notch!"

MY REVIEW
cccosey User ID: 5810783 84613
Reviewed Feb. 7, 2011

"If you like seafood you will like this one. It was very easy to make and has lots of spice."

MY REVIEW
Sugarsugar User ID: 2784322 98023
Reviewed Feb. 1, 2011

"Recipe calls for the entire container of cream cheese, if make again will only add 1/2 b/c just tasted entirely like cream cheese & was bland so had to add a LOT of hot sauce, also will try using imitation crab & will leave out the canned mushrooms-didn't need to be there since didn't add anything to the taste"

MY REVIEW
aprilshowalter User ID: 1833885 41951
Reviewed Jan. 24, 2011

"This was pretty tasty, but not worth the price to make. I'd rather use my crab in crab cakes and my shrimp in Thai Shrimp and Noodles (an amazing Taste of Home recipe... Look it up!)."

MY REVIEW
micharm User ID: 1764553 98022
Reviewed Jan. 12, 2011

"This is a delicous dish! Creamy and comforting on a winter night. I am not a fan of crab and substitued imitation crab which is also a lot less expensive. Also, I added a bit more rice."

MY REVIEW
julieyoung User ID: 2879995 85943
Reviewed Dec. 20, 2010

"This was a great recipe! Seafood market didn't have crabmeat, so I substituted scallops. Also added andouille sausage. It was the best new recipe I've tried lately. Thanks!"

MY REVIEW
Hannah0418 User ID: 1795891 61646
Reviewed Dec. 28, 2009

"it was good - but not worth the expense to make. the crab is expensive but you can't even taste it. i'd recommend skipping the crab and adding more shrimp."

MY REVIEW
hgergen User ID: 3430233 41950
Reviewed Feb. 25, 2009

"Not worth the expense to make."

MY REVIEW
Skn User ID: 3048543 51386
Reviewed Jan. 7, 2009

"I made the casserole for Christmas.  Could I use imitation crab.  We are land locked and some of the canned crab was over $4 for a 6 oz can and $7 for shrimp it gets a bit pricy."

MY REVIEW
annicehodge User ID: 2898684 128614
Reviewed Apr. 9, 2008

"Picture in my documents - Recipes"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.