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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Here in Louisiana there are several versions of this dish. This is the one that is served at a local restaurant in their plate lunches on Friday. This dish freezes well and everyone I've served it to really enjoys it. Ingredients:
8 ounces cream cheese |
1/2 cup butter |
1 lb shrimp, boiled and peeled |
1/2 cup onion, diced |
1/3 cup bell pepper, diced |
1/2 cup celery, chopped |
2 tablespoons butter |
1 (10 1/2 ounce) can cream of mushroom soup |
1 cup mushroom, chopped |
1 tablespoon garlic salt |
1 teaspoon tabasco sauce |
1/2 teaspoon red pepper |
2 cups crabmeat |
3/4 cup cooked rice |
1 cup sharp cheddar cheese, grated |
1/2 cup ritz cracker crumbs |
Directions:
1. Preheat oven: 350°F.
2. Melt cream cheese and butter in a double boiler or microwave.
3. In a large skiller, saute onion, bell pepper, celery and shrimp in 2 tablespoons butter.
4. In a large mixing bowl add all other ingredients.
5. Pour into a 13 x 9 inch glass casserole dish.
6. Top with sharp grated cheese and then cracker crumbs (if you would like, you can freeze the dish at this point to serve at a later date).
7. Bake at 350F for 15 to 20 minutes (or until bubbly).
8. Serve warm.
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