Cajun and Creole Recipes
Flavors of the Bayou Casserole
Flavors of the Bayou Casserole has the Cajun Trinity, rice, seafood and just the right amount of seasoning.
Ingredients
- 1 (8 ounce) package cream cheese, cubed
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 large green bell pepper, chopped
- 1 pound cooked medium shrimp, peeled and deveined
- 2 (6 ounce) cans crabmeat, drained, flaked and cartilage removed
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 3/4 cup cooked rice
- 1/4 pound button mushrooms, sliced
- 1 teaspoon garlic salt
- 3/4 teaspoon Louisiana hot sauce
- 1/2 teaspoon cayenne pepper
- 3/4 cup shredded cheddar cheese
- 1/2 cup panko bread crumbs or crushed butter-flavored crackers (about 12 crackers)
Instructions
- Heat oven to 350 degrees F.
- In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth.
- In a large cast iron or other ovenproof skillet, saute onion, celery and bell pepper in remaining butter until tender.
- Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, Louisiana hot sauce, cayenne and cream cheese mixture.
- Combine cheddar cheese and cracker crumbs; sprinkle over top.
- Bake, uncovered, until bubbly, 25 to 30 minutes.
Attribution
Photo credit: KJF916 on VisualHunt
CC BY-NC-ND