Bayou Bounty Seafood Casserole (Top Honors)2006-08-26
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- Add to Recipe Box
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 is the perfect recipe to cook on special occasions or when entertaining!
- 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 cooked medium grain rice
- 1 pound fresh crabmeat
- grated cheddar cheese
- Ritz cracker crumbs
In small sauce pan, melt cream cheese and 1 stick of butter together on low heat.
In a separate pan, melt remaining 1/2 stick butter and add onions, bell pepper, celery, and mushrooms. Sauté until vegetables are tender.
Add shrimp and sauté until shrimp are pink.
Add garlic salt, Tabasco, red pepper, soup, rice, and cream cheese mixture; mix well. Gently spoon in crabmeat.
Pour into 2-3 quart casserole dish, top with cracker crumbs and cheese.
Bake at 350 degrees for 30 minutes