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Blend of the Bayou

 Blend of the Bayou
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
6-8 ServingsPrep: 20 min. Bake: 25 min.


  • 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)


  • Preheat oven to 350°. In a small saucepan, cook and stir cream
  • cheese and 2 tablespoons butter over low heat until melted and
  • smooth; set aside.
  • 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 reserved cream cheese

2 of 2

Blend of the Bayou (continued)

Directions (continued)

  • mixture.
  • 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 equals 366 calories, 23 g fat (13 g saturated fat), 164 mg cholesterol, 981 mg sodium, 17 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.