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Creole Seafood Supreme

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  Cream cheese 8 Ounce (1 Package)
  Butter 1⁄2 Cup (8 tbs), divided
  Raw shrimp 1 1⁄2 Pound, peeled
  Green onions 7 , sliced
  Red bell pepper 1 Small, seeded and chopped
  Celery ribs 3 , thinly sliced
  Condensed cream of mushroom soup 10 3⁄4 Ounce (Undiluted, 1 Can)
  Canned sliced mushrooms 6 Ounce, drained (1 Jar)
  Hot pepper sauce 1 Teaspoon
  Garlic salt 1 Teaspoon (Or To Taste)
  Worcestershire sauce 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Crab meat 1 Pound
  Lemon juice 1 Tablespoon
  Cooked rice 3 Cup (48 tbs)
  Grated cheddar cheese 1⁄2 Cup (8 tbs)
  Cracker crumbs 1 Cup (16 tbs)
  Paprika To Taste

Melt cream cheese and 6 tablespoons butter in the top of a double boiler or microwave oven; set aside.
Saute shrimp, green onions, bell pepper and celery in remaining 2 tablespoons butter.
In a large bowl, combine mushroom soup, mushrooms, hot pepper sauce, garlic salt, Worcestershire sauce and cayenne pepper.
Add cream cheese mixture and sauteed shrimp mixture; stir to combine.
Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture.
Stir in cooked rice.
Spoon into a greased 3-quart rectangular casserole dish.
Top with cheese, then sprinkle with cracker crumbs and paprika.
Bake in a preheated 350-degree oven for 30 minutes, or until heated through and bubbly.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
30 Minutes

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