Blend Of The Bayou Recipes

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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

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

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

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

BRUNCH ON THE BAYOU



Brunch on the Bayou image

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

4 ounces Italian sausage, casings removed
½ (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 ½ cups whole milk
10 eggs
⅓ cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 cup sour cream
½ cup Parmesan cheese

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

BLEND OF THE BAYOU



BLEND OF THE BAYOU image

Categories     Mushroom

Number Of Ingredients 14

1 can cream of mushroom
1 8 oz block cream cheese
1 stick butter
1 large onion chopped
1 large green bell pepper chopped
2 ribs of celery chopped
1 can sliced mushrooms (drained)
1 lb. imitation crabmeat
1 lb shrimp
1 TBL garlic powder
1 TBL Tony's cease
1 TBL tabasco
3 cups of cooked rice (1.5 cups dried)
2 cups shredded cheddar cheese

Steps:

  • In a large skillet saute (with a little butter) onion, bell pepper, celery, crabmeat, shrimp. Cook all until onions become clear and shrimp are pink. In the microwave melt stick of butter and cream cheese together (this only takes about 30 sec., make sure it is covered, may take a little longer). To cook the rice: get a 2 qt pot and put 3 cups of water and a little butter and salt and let it get a little warm, then add your dry rice. Stir it around and then put the top on it. Let it sit like that on low for about 20-25 minutes or until the water boils out and rice is soft. OR you can just buy the boil in a bag or microwaveable, it just has to be 3 cups of cooked rice. Then get a large bowl and combine all ingredients except cheese, pour into a casserole dish and top with cheese. Bake @ 350 for about 30 minutes or until warm.

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