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.
BLEND OF THE BAYOU
This is a delicious recipe we found in a "Taste of Home" magazine. We recommend you use smaller shrimp, or slice the bigger ones in half to make them more manageable for eating. If you left out the shrimp, it would make an excellent hot party dip or spread.
Provided by The MysticWood
Categories Spreads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, cook and stir the cream cheese and 2 tbsp of the butter over low heat until melted and smooth.
- In a large skillet, saute onion, celery and green pepper in the remaining butter until tender.
- Stir in cream cheese mixture.
- Stir in shrimp, soup, mushrooms, garlic salt, hot pepper sauce, cayenne pepper and rice.
- Transfer to a greased 2 quart baking dish. Combine cheddar cheese and cracker crumbs; sprinkle over the top.
- Bake, uncovered, at 350 degrees Fahrenheit for 25 to 30 minutes or until bubbly.
Nutrition Facts : Calories 471, Fat 31.8, SaturatedFat 17.4, Cholesterol 192, Sodium 806.3, Carbohydrate 21.4, Fiber 1.7, Sugar 3.9, Protein 25.8
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.
BLEND OF THE BAYOU
Steps:
- Melt cream cheese and 1 stick of butter using double boiler. Saute shrimp, onion, bell pepper, and celery in 2 Tbsp. butter. Add to first mixture. Add soup, mushrooms, seasonings, crab meat and rice. Mix well.
- Place in 2 qt. casserole and top with cheese and cracker crumbs.
- Bake at 350°F for 20-30 minutes until bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BRUNCH ON THE BAYOU
This is an absolutely FANTASTIC brunch recipe. I typically serve it when family is visiting for the holidays as the majority is prepared the night before. Everyone loves it and ALWAYS wants the recipe!
Provided by SBASSETT4473
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h40m
Yield 8
Number Of Ingredients 13
Steps:
- Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
- Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.
- Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
- Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
Nutrition Facts : Calories 575.9 calories, Carbohydrate 21.6 g, Cholesterol 321.6 mg, Fat 39.8 g, Fiber 0.9 g, Protein 31.4 g, SaturatedFat 22 g, Sodium 863.2 mg, Sugar 4 g
More about "blend of the bayou food"
BAYOU BLEND - HEATHS BLENDS
From heathsblends.com
BLEND OF THE BAYOU RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Cuisine North America, CajunCategory DinnerServings 8Total Time 45 mins
BLEND OF THE BAYOU IS ALMOST HERE! GO... - BLEND OF THE BAYOU
From facebook.com
BAYOU MAGIC FOODS
From bayoumagicfoods.com
THE BAYOU | EASTON RESTAURANT WEEK
From eastonrestaurantweek.com
REBORN ON THE BAYOU - IFT.ORG - INSTITUTE OF FOOD TECHNOLOGISTS
From ift.org
VERY DISAPPOINTING - REVIEW OF THE BAYOU EASTON, EASTON, PA
From tripadvisor.com
CAJUN SEASONING AND SPICE MIX (BAYOU BLAST) - SOUTHERN BYTES
From southern-bytes.com
BLEND OF THE BAYOU - KEDM
From kedm.org
BLEND OF THE BAYOU | RECIPE | RECIPES, FOOD, COOKING
From pinterest.com
BLEND OF THE BAYOU - PINTEREST
From pinterest.com
THE BAYOU - 623 PHOTOS & 840 REVIEWS - AMERICAN (NEW) - 702 …
From yelp.ca
MCCORMICK CULINARY BAYOU CAJUN SEASONING | MCCORMICK FOR CHEFS®
From mccormickforchefs.com
THE BAYOU FOOD TRUCK - HOME - FACEBOOK.COM
From facebook.com
BLEND OF THE BAYOU BY THE MEN WHO COOK - KNOE
From knoe.com
BLEND OF THE BAYOU | PUNCHFORK
From punchfork.com
BETHLEHEM - DAT BAYOU
From datbayoulv.com
BLEND OF THE BAYOU SEAFOOD CASSEROLE | DESTIN ICE HOUSE, INC.
From destinice.com
CAJUN BAYOU BLENDS: THE SECRETS IN THE SEASONING - ACADIA CRAWFISH
From acadiacrawfish.com
BY THE BAYOU SPICE BLEND | HOME BEIS
From homebeis.com
NORTHEAST LOUISIANA ARTS COUNCIL REGIONAL CALENDAR : BLEND
From nelaarts.org
BLEND: THE BIGGEST PARTY ON THE RIVER - KEDM
From kedm.org
SPICE UP SUNDAY WITH BLEND OF THE BAYOU - THE NEWS-STAR
From thenewsstar.com
BLENDS OF THE BAYOU HAPPY ROOM BODY SPRAY 4 OZ HOODOO …
BLEND OF THE BAYOU - BAYOULIFE
From bayoulifemag.com
BLUE WILDERNESS WET FOOD BAYOU BLEND WITH ALLIGATOR & CATFISH …
From auroyaumedesanimauxachatenligne.ca
BLEND CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLEND OF THE BAYOU CASSEROLE - RECIPE - COOKS.COM
From cooks.com
BLENDS OF THE BAYOU | ETSY
From etsy.com
BLUE BAYOU VODKA COCKTAIL RECIPE - THE SPRUCE EATS
From thespruceeats.com
BELMONT - BAYOU A BLEND CALORIES, CARBS & NUTRITION FACTS
From myfitnesspal.com
THE BAYOU'S MENU
From utahbayou.com
LJ'Z BACKYARD BAYOU | CAJUN FAMILY RESTAURANT
From ljbackyardbayou.com
PIRATE’S PANTRY | BAYOU-MAMA
From bayoumama.net
BLEND OF THE BAYOU - MONROE, LA - UNTAPPD
From untappd.com
VERY GOOD PLACE - REVIEW OF THE BAYOU, BETHLEHEM, PA - TRIPADVISOR
From tripadvisor.com
BLENDS OF THE BAYOU PROSPERITY ROOM BODY SPRAY
BAYOU ON THE BEACH CAFE, PANAMA CITY BEACH - TRIPADVISOR.CA
From tripadvisor.ca
NORTHEAST LOUISIANA ARTS COUNCIL'S BLEND COMBINES ART, FOOD AND …
From thenewsstar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love