LOUISIANA SHRIMP CASSEROLE
Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes, like in this Louisiana Shrimp Casserole recipe. -Ethel Miller, Eunice, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.
Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 822mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. 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 green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 366 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 981mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
BAYOU SEAFOOD CASSEROLE
Make and share this Bayou Seafood Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- In a saucepan, add 6 tablespoons butter and cream cheese.
- Heat on low until the butter is melted and cream cheese is softened, stirring frequently to combine mixture; set aside.
- In a big pot, melt 2 tablespoons butter.
- Add the onion, celery, and bell pepper; cook, stirring frequently, for 5 minutes.
- Add the shrimp and cook/stir for 4-5 minutes or until shrimp are pink.
- Add in cream cheese mixture, crawfish, imitation crabmeat, mushroom soup, mushrooms, garlic, thyme, oregano, basil, and hot sauce; stir to combine.
- Add in the rice; stir to combine.
- Pour mixture into a 13 x 9 inch baking dish.
- Sprinkle with cheese and bread crumbs.
- Bake, uncovered, at 350 degrees, for 30 minutes or until heated thoroughly.
Nutrition Facts : Calories 467.9, Fat 25, SaturatedFat 14.1, Cholesterol 188, Sodium 984.7, Carbohydrate 31.1, Fiber 1.4, Sugar 2.2, Protein 29.2
CRAWFISH CASSEROLE
Steps:
- Preheat the oven to 300°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
- Melt the butter in a large sauté pan set over medium heat. Add the onion and cook for about 8 minutes. Add the crawfish, bell pepper, and green onions, and cook for 5 minutes. Add the mushrooms, parsley, garlic powder, cayenne, black pepper, and salt and cook for 5 minutes. Remove the pan from heat, add 2 cups of the bread crumbs and the egg, and stir well.
- Pour the mixture into the casserole dish and top with the remaining 1/2 cup bread crumbs. Bake for 25 minutes or until the casserole is set and the bread crumbs are golden brown.
BLEND OF THE BAYOU
This is a popular casserole in Monroe, Louisiana. Thurman's is quite famous for it. The first time I ate it, a nurse that I worked with brought it to work. This is my take on the recipe.
Provided by Joyce Lowery
Categories Other Main Dishes
Time 50m
Number Of Ingredients 16
Steps:
- 1. Melt cream cheese and 1 stick butter in microwave. Whisk together until smooth. Set aside.
- 2. Saute onion, green pepper, and celery in 2 tablespoons melted butter until soft.
- 3. Add shrimp and saute until pink.
- 4. Whisk soup and seasonings into cream cheese mixture.
- 5. Add mushroom pieces, crabmeat and rice. Mix well.
- 6. Prepare 9x13 inch casserole dish by spraying with nonstick spray.
- 7. Pour mixture into prepared casserole dish.
- 8. Combine cheese and cracker crumbs. Top the casserole with this mixture.
- 9. Bake in a preheated 350 degree oven for about 20 minutes or until bubbly.
- 10. This casserole freezes well before it is cooked and can be baked at a later date.
BLEND OF THE BAYOU
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
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.
BAYOU SHRIMP CASSEROLE
This casserole is DELICIOUS. It comes from "The Official Louisiana Seafood & Wild Game Cookbook". ** See Variation Below**
Provided by kellychris
Categories Cajun
Time 40m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion and garlic in butter.
- Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
- When melted, add onions and garlic and mix well.
- Add shrimp, rice, & brocolli (be sure to drain well).
- Mix well.
- Sprinkle with bread crumbs. Brown, if desired.
- Mushrooms can be added to top of soup/cheese, if desired.
- VARIATION:.
- Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.
"BLEND OF THE BAYOU" (SEAFOOD SPECTACULAR)
Nothing compares to good old Louisiana cooking.. and well, anything Louisiana and seafood.. double whammy!
Provided by Staci Ojeda
Categories Other Main Dishes
Time 30m
Number Of Ingredients 15
Steps:
- 1. In a small saucepan, melt cream cheese and 1 stick of butter. Set aside. In a large skillet, melt 2 tablespoons butter and saute shrimp, onion, bell pepper and celery (may need more butter). Add cream cheese mixture to shrimp and veggies. Then add soup and seasonings, mixing well. Stir in crab meat and rice. Pour into a greased 9x13 baking dish. Top with cheese and cracker crumbs. Bake at 350 degrees for 20-30 minutes until heated through.
- 2. May substitute pasta for rice. Best made the day before serving, heat before serving.
BAYOU BEND BRUNCH CASSEROLE
This recipe is froma local Junior Forum cookbook called "Buffet on the Bayou". I like it because you make it the day ahead and just pop it in the oven the day you want to serve it. Very easy to make.
Provided by Sandy in Oklahoma
Categories High In...
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.
- Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.
- Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.
Nutrition Facts : Calories 623.2, Fat 44.5, SaturatedFat 23.9, Cholesterol 370.3, Sodium 1090, Carbohydrate 20.5, Fiber 1.2, Sugar 1.3, Protein 33.3
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