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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 8 servings.
Ingredients
• 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)
Directions
• 1. Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth.
• 2. 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.
• 3. Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.
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