Bayou Blend Casserole

Ingredients

• 1 lb cooked medium shrimp, peeled and deveined
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1 jar (4½ oz) sliced mushrooms, drained
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 large green pepper, chopped
• 4 tbs butter, divided
• 1 package (8 ounces) cream cheese, cubed
• 1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
• ¾ C cooked rice
• 1 tsp garlic salt
• ¾ tsp hot pepper sauce
• ½ tsp cayenne pepper
• ¾ C shredded cheddar cheese
• ½ C crushed butter-flavored crackers (about 12 crackers)

Directions

1. Prep Oven: Preheat oven to 350°F.
2. Melt Cheese Base: In a small saucepan over low heat, melt cream cheese with 2 tbs butter until smooth.
3. Sauté Veggies: In a large cast-iron or ovenproof skillet, sauté onion, celery, and green pepper in remaining butter until tender.
4. Combine: Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne, and the cream cheese mixture.
5. Top: Mix cheddar cheese with cracker crumbs and sprinkle evenly over the top.
6. Bake: Bake uncovered 25-30 minutes, until bubbly and lightly browned.

Chef's Notes

• This is a classic Cajun recipe from the 70s - the Green Bean Casserole of South Louisiana, a regular fixture on every monthly menu. Over time, tastes may have changed, but this recipe has earned and deserves a tip of the hat!

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