The Scoop
Shrimp, crab, creamy cheese, Cajun heat, and a golden cracker topping? This casserole is bringing serious Louisiana energy!
Cream cheese and mushroom soup make the filling rich and silky, while rice, peppers, celery, and onion give it plenty of texture before everything gets baked under a crisp cheddar-cracker crust.
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
- Preheat the oven to 350 degrees F.
- In a small saucepan, cook and stir the cream cheese and 2 tablespoons of the butter over low heat until melted and smooth.
- In a large cast-iron or other ovenproof skillet, sauté the onion, the celery, and the green pepper in the remaining butter until tender.
- 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.
- Combine the cheddar cheese and the cracker crumbs.
- Sprinkle the cracker crumb mixture over the top of the casserole.
- Bake uncovered until bubbly, about 25-30 minutes.
- Serve hot.
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