About the Recipe
1 package (8 ounces) cream cheese, cubed 4 TBSP, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 lb 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
2 tsp of Bayou Blend
3/4 tsp hot pepper sauce (optional)
3/4 cup shredded cheddar cheese
· Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth.
· In a large cast-iron or other ovenproof skillet, sauté onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, Bayou Blend, hot pepper sauce (optional), and cream cheese mixture.
· Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes