Blend of the Bayou
My sister-in-law shared this recipe with me 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
Reviews
I'm with the majority here. This dish is excellent -- tastes like an offering from a New Orleans buffet table. I made as listed and used lump crabmeat. It takes so little that cost is not prohibitive. I used 3/4 c. cooked rice for half recipe and thought that was perfect. I omitted the mushrooms and added more shrimp; I used jumbo raw shrimp cut into thirds. Having no hot sauce or cayenne, I used 3/4 t. Sriracha. Two of us thought the heat was right on, but Hubby said he'd like it less hot. Next time I will reduce the heat a little. A great find!
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Awesome, will make again! Only thing I did different was use fresh mushrooms & that was only because forgot to get the other. Thank you Ruby!
I love love love this recipe!!! I changed it slightly by adding fresh mushrooms, extra crab meat and I like to cut the shrimp in half so you get more per bite. Amazing recipe!!
It’s like super super yummy. I’m allergic to shrimp so instead of shrimp I added crawfish oh my God. Also added fresh mushrooms Vs. canned mushrooms in a little more cheese. This is a keeper for sure make a lot for just two people I will definitely be taking this to the next pot luck super party. Thank you for sharing
What a great recipe! After reading other reviews, I did follow a couple of suggestions. I used an 8 oz. pkg. of fresh mushrooms, 1 lb. of crabmeat, raw shrimp instead of already cooked, 1 1/2 c. rice, added 1 tsp. Old Bay seasoning, more cheese and more Ritz crackers. The heat was perfect for those who can't handle more. I just put the bottle of Tabasco on the table for those who needed more heat. Definitely a keeper and have already passed it on to friends.
Excellent combination of ingredients! Highly recommend that you try it. I used all shrimp. My husband gave it a 9 out of 10 at first, but half way through he changed it to a 10!
Loved this recipe! Even my other half, who "eats to live" instead of "living to eat" LOVED it and raved about it! I made it exactly except I was out of regular cream of mushroom soup and used golden mushroom soup instead. Though we loved it, I think I would add a little more rice, more mushrooms (fresh!), and maybe substitute one can of crab for some imitation crab. I also went a little light on the hot pepper sauce and cayenne.
We really loved this! I made the following alterations based on earlier reviews and what I had on hand. I doubled the mushrooms as I wasn't using the cream of mushroom soup. Instead of the cream of mushroom soup I used 16 oz. of lobster bisque to amp up the seafood factor and it worked! We are not into spicy food; so I left out the Cayenne pepper and hot pepper sauce and substituted 3/4 tsp ground red pepper. It was just enough heat for us. I also increased the rice to 1 1/2 cups as I was using more soup than called for. I used 2 lbs of shrimp and no crab. Cause I'm not buying the real stuff and the fake stuff isn't worth it! :) This is a keeper for us; thank you so much for posting it!
Made this exactly per the recipe. Was bland and too much rice. What a waste of money.