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
"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.
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.
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