Well, the day’s coming to a close, and the water on the bayou is sparkling like a million diamonds. Time to get on home and enjoy some fine cooking that captures just a bit of that Creole magic! Louisiana’s Finest Casserole is a seafood sensation, loaded with juicy shrimp and crabmeat for that perfect balance of sweet and savory. Hot pepper sauce and cayenne add the beloved heat you’d expect from the heartiest and most welcoming meals down south by the Gulf, with mushrooms to beef up all the meaty flavors. Can’t forget that cracker crumb and cheese topping; it brings meltiness and crunch all at once! Louisiana’s Finest Casserole earns its title and then some!
Ingredients
- 1 (8-ounce) package cream cheese, cubed
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 large green pepper, chopped
- 1 pound medium shrimp, peeled, deveined, and cooked
- 2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed
- 1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
- 3/4 cup rice, cooked
- 1 (4.5-ounce) jar sliced mushrooms, drained
- 1 teaspoon garlic salt
- 3/4 teaspoon hot pepper sauce
- 1/2 teaspoon cayenne pepper
- 3/4 cup cheddar cheese, shredded
- 1/2 cup butter-flavored crackers, crushed
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a small saucepan, cook and stir the cream cheese and 2 tablespoons of the butter over low heat until melted and smooth.
Step 3 –In a large cast-iron or other ovenproof skillet, sauté the onion, the celery, and the green pepper in the remaining butter until tender.
Step 4 –Stir the shrimp, the crab, the cream of mushroom soup, the rice, the mushrooms, the garlic salt, the hot pepper sauce, the cayenne, and the melted cream cheese mixture into the veggie mixture.
Step 5 –Combine the cheddar cheese and the cracker crumbs.
Step 6 –Sprinkle the cracker crumb mixture over the top of the casserole.
Step 7 –Bake uncovered until bubbly, about 25-30 minutes.
Step 8 –Serve hot.
