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Blend of the Bayou

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.
  • Makes
    8 servings


  • 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)


  • 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, 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.
  • Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts
1 cup: 366 calories, 23g fat (13g saturated fat), 164mg cholesterol, 981mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 23g protein.

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  • Ron
    Feb 18, 2021

    I also agree this makes an excellent meal. Did a few change ups based on comments. Mixed 2 Laughing Cow wedges with cream cheese, used fresh mushrooms, Lobster Bisque soup, and topped with crushed Cheese-Its mixed in a bag with fresh shredded sharp cheddar. I used more shrimp and just 4 oz of imitation Lobster. Also I used Creole seasoning rather than hot sauce & cayenne. The topping really took this over the top. This will be a regular for us!

  • Judie
    Oct 21, 2020

    I'm with the majority here. This dish is excellent -- tastes like an offering from a New Orleans buffet table. I made as listed and used lump crabmeat. It takes so little that cost is not prohibitive. I used 3/4 c. cooked rice for half recipe and thought that was perfect. I omitted the mushrooms and added more shrimp; I used jumbo raw shrimp cut into thirds. Having no hot sauce or cayenne, I used 3/4 t. Sriracha. Two of us thought the heat was right on, but Hubby said he'd like it less hot. Next time I will reduce the heat a little. A great find!

  • cross
    Oct 2, 2020

    No comment left

  • Pamela
    Sep 26, 2020

    Awesome, will make again! Only thing I did different was use fresh mushrooms & that was only because forgot to get the other. Thank you Ruby!

  • Angela
    Sep 24, 2020

    I love love love this recipe!!! I changed it slightly by adding fresh mushrooms, extra crab meat and I like to cut the shrimp in half so you get more per bite. Amazing recipe!!

  • Gala
    Sep 14, 2020

    It’s like super super yummy. I’m allergic to shrimp so instead of shrimp I added crawfish oh my God. Also added fresh mushrooms Vs. canned mushrooms in a little more cheese. This is a keeper for sure make a lot for just two people I will definitely be taking this to the next pot luck super party. Thank you for sharing

  • laurihill
    Aug 20, 2020

    What a great recipe! After reading other reviews, I did follow a couple of suggestions. I used an 8 oz. pkg. of fresh mushrooms, 1 lb. of crabmeat, raw shrimp instead of already cooked, 1 1/2 c. rice, added 1 tsp. Old Bay seasoning, more cheese and more Ritz crackers. The heat was perfect for those who can't handle more. I just put the bottle of Tabasco on the table for those who needed more heat. Definitely a keeper and have already passed it on to friends.

  • rebekahgibbs
    Aug 4, 2020

    Excellent combination of ingredients! Highly recommend that you try it. I used all shrimp. My husband gave it a 9 out of 10 at first, but half way through he changed it to a 10!

  • Paige
    Jul 18, 2020

    Loved this recipe! Even my other half, who "eats to live" instead of "living to eat" LOVED it and raved about it! I made it exactly except I was out of regular cream of mushroom soup and used golden mushroom soup instead. Though we loved it, I think I would add a little more rice, more mushrooms (fresh!), and maybe substitute one can of crab for some imitation crab. I also went a little light on the hot pepper sauce and cayenne.

  • Shelly
    Apr 28, 2020

    We really loved this! I made the following alterations based on earlier reviews and what I had on hand. I doubled the mushrooms as I wasn't using the cream of mushroom soup.  Instead of the cream of mushroom soup I used 16 oz. of lobster bisque to amp up the seafood factor and it worked!  We are not into spicy food; so I left out the Cayenne pepper and hot pepper sauce and substituted 3/4 tsp ground red pepper.  It was just enough heat for us.  I also increased the rice to 1 1/2 cups as I was using more soup than called for.  I used 2 lbs of shrimp and no crab.  Cause I'm not buying the real stuff and the fake stuff isn't worth it! :) This is a keeper for us; thank you so much for posting it!