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Seafood CasseroleAppetizers & Beverages
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Submitted by Dale Begnaud in Memory of his Mom, Meredith
Ossun, LA
on Wednesday, August 03, 2005
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| Makes: | 6 - 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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If you have lived, fish or hunted in South Louisiana, you know that seafood and wild game abound. Most Cajun children know how to catch shrimp by throwing a cast net while standing ankle deep in Rockefeller Refuge waters or the waters of Rutherford Beach. Because of its unique location, Rockefeller Wildlife Refuge near Cameron, Louisiana is one of the most important wildlife areas in the United States. Another method to catch seafood is to run a sane (a long and wide type of casting net) along the beaches ocean floor standing waist deep in the waters while patiently pulling in today's dinner, tomorrow's crab stew or part of this casserole.
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| Ingredients |
| 1 package 8 oz cream cheese |
1 1/2 stick margarine |
| 1 pound shrimp peeled and deveined |
2 large onions |
| 1 large bell pepper |
1 can cream of chicken soup |
| 1/2 pound package fresh mushrooms or 1 large can mushroom bits |
1 tbsp garlic salt |
| 1 tsp Tobasco sauce |
1/2 tsp red pepper |
| 1 pound fresh crabmeat |
1 1/2 cup cooked rice |
| grated cheddar cheese |
Ritz cracker crumbs |
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| | | Directions | | Melt the cream cheese and one stick of margarine together. Saute onions, bell pepper, celery and mushrooms in remaining 1/2 stick of margarine. Add shrimp and saute until the shrimp turn pink. Add the remaining ingredients and put in a large casserole. Top with cracker crumbs and grated cheese. Bake at 350 degrees for 30 minutes. |
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