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CAJUN SEAFOOD CASSEROLE RECIPE
An easy, quick Cajun dish for a main course. If you do not like spicy food, reduce the Tabasco sauce to 3 or 4 drops and omit the crushed red pepper flakes.
CAJUN SEAFOOD CASSEROLE
1 hour 15 mins
1 package (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 sliced mushrooms
1 pound shrimp, peeled and de-veined
1 tbsp garlic salt
1 tsp Tabasco sauce
1/2 tsp crushed red pepper
1 can cream of mushroom soup,(no water added)
1 1/2 cup cooked rice
1 pound fresh crabmeat (canned if fresh unavailable)
1/2 cup grated cheddar cheese
Ritz cracker crumbs, as needed for topping
1. In a small sauce pan, melt cream cheese and 1 stick of butter together on low heat.
2. In a separate pan, melt remaining 1/2 stick butter, add onions, bell pepper, celery, and mushrooms. Simmer until vegetables are tender, about 5-8 minutes .
3. Add shrimp and continue cooking until shrimp turns pink. Remove from heat.
4. Transfer to a large mixing bowl and add garlic salt, Tabasco, red pepper, soup, rice, and cream cheese mixture; mix well.
5. Gently fold in crabmeat.
6. Pour into 2-3 quart casserole dish, top with cracker crumbs and cheese. Bake at 350 degrees for 30 minutes
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