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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My sister-in-law shared this recipe 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 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. In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth; set aside.
2. In a large skillet, saute the onion, celery and green pepper in remaining butter until tender. Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and reserved cream cheese mixture.
3. Transfer to a greased 2-qt. baking dish. Combine cheddar cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6-8 servings.
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