Bayou Bounty Seafood Casserole (Top Honors)

8 servings Prep: 20 m Cook: 40 m Total: 1 h Intermediate
5.0/5 (7)
This recipe was entered in the international rice festival by a friend, Mrs. Shirley Griffin. She won top honors, Chef de Riz (Rice Chef), with it! Living in the heart of rice and Cajun country, where fresh seafood is readily available, this creamy casserole combines shrimp, crabmeat, rice, cream cheese, and mushrooms for the perfect recipe to cook on special occasions or when entertaining!

Ingredients

8 servings
  • 8 oz cream cheese
  • 1 1/2 stick butter or margarine
  • 2 large onions, chopped
  • 1 bell pepper, chopped
  • 2 celery ribs, chopped
  • 1/2 pound fresh mushrooms, sliced or 1 large can mushroom bits and pieces, drained
  • 1 lbs shrimp, peeled and deveined
  • 1 tbsp garlic salt
  • 1 tsp Tabasco sauce
  • 1/2 tsp red pepper
  • 1 can cream of mushroom soup undiluted
  • 1 1/2 cup medium grain rice
  • 1 pound fresh crabmeat
  • grated cheddar cheese
  • Ritz cracker crumbs

Step-by-Step Instructions

  1. In small sauce pan, melt cream cheese and 1 stick of butter together on low heat, stirring occasionally until smooth and combined.
  2. In a separate large pan, melt remaining 1/2 stick butter and add onions, bell pepper, celery, and mushrooms. Sauté until vegetables are tender, about 8-10 minutes.
  3. Add shrimp and sauté until shrimp are pink, about 3-5 minutes.
  4. Add garlic salt, Tabasco, red pepper, soup, rice, and cream cheese mixture; mix well. Gently spoon in crabmeat, being careful not to break up the lumps.
  5. Pour into greased 2-3 quart casserole dish, top with cracker crumbs and cheese.
  6. Bake at 350 degrees for 30 minutes until bubbly and golden on top.

Common Problems and Solutions

Q: Should I cook the rice before adding it to the casserole?

A: No, the rice cooks in the casserole as it bakes. Use uncooked medium grain rice and make sure there's enough liquid from the soup and cream cheese mixture for it to cook through.

Q: Can I use imitation crabmeat?

A: Fresh lump crabmeat gives the best flavor and texture, but imitation crab can work in a pinch. Just know you'll lose some of that authentic Gulf Coast seafood flavor that won Mrs. Griffin top honors.

Q: Why is my casserole too dry?

A: The rice needs enough liquid to cook properly. If using fresh mushrooms instead of canned, you may need to add 1/4 to 1/2 cup of seafood stock or water to compensate for the missing mushroom liquid.

Tips and Techniques

Be gentle when folding in the crabmeat to keep those beautiful lumps intact—that’s what makes this casserole special. Also, don’t skip greasing the casserole dish, as the cheese and cracker topping can stick.

Ingredient Substitutions

  • fresh crabmeat: imitation crab or additional shrimp
  • cream of mushroom soup: cream of celery or cream of chicken soup
  • Ritz cracker crumbs: panko breadcrumbs or crushed butter crackers
  • medium grain rice: long grain white rice

Equipment Needed

  • small saucepan
  • large skillet or sauté pan
  • 2-3 quart casserole dish

Historical Context

The International Rice Festival in Crowley, Louisiana has celebrated the region’s rice harvest since 1937. Winning the Chef de Riz title with a seafood casserole is the ultimate tribute to both the rice fields and bayous of Acadiana.