Blend Of The Bayou Seafood Spectacular Recipes

BLEND OF THE BAYOU

Blend of the Bayou image

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

Ingredients

1 package (8 ounces) cream cheese, cubed
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup cooked rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers (about 12 crackers)

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

Blend of the Bayou image

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

Ingredients

8 ounces cream cheese
1/2 cup butter
1 lb shrimp, boiled and peeled
1/2 cup onion, diced
1/3 cup bell pepper, diced
1/2 cup celery, chopped
2 tablespoons butter
1 (10 1/2 ounce) can cream of mushroom soup
1 cup mushroom, chopped
1 tablespoon garlic salt
1 teaspoon Tabasco sauce
1/2 teaspoon red pepper
2 cups crabmeat
3/4 cup cooked rice
1 cup sharp cheddar cheese, grated
1/2 cup Ritz cracker crumbs

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

Blend of the Bayou image

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

Ingredients

1 (8 ounce) package cream cheese, cubed
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 lb medium shrimp, cooked, peeled and deveined
2 (6 ounce) cans condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) jar sliced mushrooms
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup cheddar cheese, shredded
1/2 cup butter flavored cracker, crushed (about 12)

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

Blend of the Bayou image

My sister-in-law shared this recipe 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 Allrecipes Member

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

1 (8 ounce) package cream cheese, cubed
4 tablespoons butter or margarine, divided
1 large onion, chopped
2 stalk (blank)s celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (4.5 ounce) jar sliced mushrooms, drained
1 teaspoon garlic salt
¾ teaspoon hot pepper sauce
½ teaspoon cayenne pepper
¾ cup cooked rice
¾ cup shredded Cheddar cheese
½ cup crushed butter-flavored crackers

Steps:

In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. In a large skillet, saute the onion, celery and green pepper in remaining butter until tender. Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce, cayenne and rice.
Transfer to a greased 2-qt. baking dish. Combine cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 17.8 g, Cholesterol 273.6 mg, Fat 31.5 g, Fiber 2.1 g, Protein 36.4 g, SaturatedFat 17.4 g, Sodium 1414.4 mg, Sugar 3.8 g

BLEND OF THE BAYOU SEAFOOD CASSEROLE RECIPE

BLEND OF THE BAYOU SEAFOOD CASSEROLE Recipe image

Provided by Pawfaye

Number Of Ingredients 0

Ingredients

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

BLEND OF THE BAYOU

Blend of the Bayou image

My sister-in-law shared this recipe 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 Allrecipes Member

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

1 (8 ounce) package cream cheese, cubed
4 tablespoons butter or margarine, divided
1 large onion, chopped
2 stalk (blank)s celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (4.5 ounce) jar sliced mushrooms, drained
1 teaspoon garlic salt
¾ teaspoon hot pepper sauce
½ teaspoon cayenne pepper
¾ cup cooked rice
¾ cup shredded Cheddar cheese
½ cup crushed butter-flavored crackers

Steps:

In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. In a large skillet, saute the onion, celery and green pepper in remaining butter until tender. Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce, cayenne and rice.
Transfer to a greased 2-qt. baking dish. Combine cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 17.8 g, Cholesterol 273.6 mg, Fat 31.5 g, Fiber 2.1 g, Protein 36.4 g, SaturatedFat 17.4 g, Sodium 1414.4 mg, Sugar 3.8 g

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