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
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
BAYOU COUNTRY SEAFOOD CASSEROLE
Steps:
- In a skillet, melt butter over medium heat. Saute onion, green pepper, celery & garlic til tender. Add soup & shrimp. Cook & stir over medium heat 10 min or until shrimp turn pink. Stir in rice, crab, bread cubes, cream, onion tops and seasonings. Spoon into greased 2 qt. baking dish. Combine toppings, sprinkle over casserole. Bake 375 for 30 min or until heated through.
BLEND OF THE BAYOU SEAFOOD CASSEROLE RECIPE
Provided by Pawfaye
Number Of Ingredients 0
Steps:
- MELT CREAM CHEESE AND MARGARINE. SAUTE SHRIMP, ONIONS, CELERY AND BELL PEPPERS IN 2 TABLESPOONS BUTTER. ADD TO FIRST MIXTURE . ADD SOUP, MUSHROOMS, SEASONING, RICE AND CRAB MEAT (CRAB LAST)AND TOP WITH CHEESE AND CRACKER CRUMBS. BAKE AT 350 DEGREES ABOUT 20-30 MINUTES UNTIL BUBBLY. SERVES 8
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.
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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