Bayou Country Casserole Recipes

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BAYOU SEAFOOD CASSEROLE



Bayou Seafood Casserole image

Make and share this Bayou Seafood Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

1 lb small shrimp, peeled and deveined
1 lb cooked crayfish tail
1/2 cup butter or 1/2 cup margarine, divided
1 (8 ounce) package cream cheese
1 large onion, chopped
2 stalks celery, sliced
1 medium green bell pepper, chopped
1 lb imitation crabmeat, chunks chopped
1 can cream of mushroom soup
1 (4 ounce) can mushroom stems and pieces, drained
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon hot pepper sauce
3 cups hot cooked rice
1 cup shredded sharp cheddar cheese
1/2 cup fine dry breadcrumb

Steps:

  • In a saucepan, add 6 tablespoons butter and cream cheese.
  • Heat on low until the butter is melted and cream cheese is softened, stirring frequently to combine mixture; set aside.
  • In a big pot, melt 2 tablespoons butter.
  • Add the onion, celery, and bell pepper; cook, stirring frequently, for 5 minutes.
  • Add the shrimp and cook/stir for 4-5 minutes or until shrimp are pink.
  • Add in cream cheese mixture, crawfish, imitation crabmeat, mushroom soup, mushrooms, garlic, thyme, oregano, basil, and hot sauce; stir to combine.
  • Add in the rice; stir to combine.
  • Pour mixture into a 13 x 9 inch baking dish.
  • Sprinkle with cheese and bread crumbs.
  • Bake, uncovered, at 350 degrees, for 30 minutes or until heated thoroughly.

Nutrition Facts : Calories 467.9, Fat 25, SaturatedFat 14.1, Cholesterol 188, Sodium 984.7, Carbohydrate 31.1, Fiber 1.4, Sugar 2.2, Protein 29.2

BAYOU BEND BRUNCH CASSEROLE



Bayou Bend Brunch Casserole image

This recipe is froma local Junior Forum cookbook called "Buffet on the Bayou". I like it because you make it the day ahead and just pop it in the oven the day you want to serve it. Very easy to make.

Provided by Sandy in Oklahoma

Categories     High In...

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 large day old French bread, torn into small pieces
3 tablespoons melted butter
1 lb monterey jack cheese, shredded
1/3 lb genoa salami, julienned
10 eggs
1 1/2 cups milk
1/3 cup white wine
3 large green onions, minced
2 teaspoons Dijon mustard
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup parmesan cheese, grated

Steps:

  • In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.
  • Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.
  • Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.
  • Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.

Nutrition Facts : Calories 623.2, Fat 44.5, SaturatedFat 23.9, Cholesterol 370.3, Sodium 1090, Carbohydrate 20.5, Fiber 1.2, Sugar 1.3, Protein 33.3

BRUNCH ON THE BAYOU



Brunch on the Bayou image

This is an absolutely FANTASTIC brunch recipe. I typically serve it when family is visiting for the holidays as the majority is prepared the night before. Everyone loves it and ALWAYS wants the recipe!

Provided by SBASSETT4473

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h40m

Yield 8

Number Of Ingredients 13

4 ounces Italian sausage, casings removed
½ (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 ½ cups whole milk
10 eggs
⅓ cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 cup sour cream
½ cup Parmesan cheese

Steps:

  • Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
  • Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.
  • Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
  • Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

Nutrition Facts : Calories 575.9 calories, Carbohydrate 21.6 g, Cholesterol 321.6 mg, Fat 39.8 g, Fiber 0.9 g, Protein 31.4 g, SaturatedFat 22 g, Sodium 863.2 mg, Sugar 4 g

BLEND OF THE BAYOU SEAFOOD CASSEROLE RECIPE



BLEND OF THE BAYOU SEAFOOD CASSEROLE Recipe image

Provided by Pawfaye

Number Of Ingredients 0

Steps:

  • MELT CREAM CHEESE AND MARGARINE. SAUTE SHRIMP, ONIONS, CELERY AND BELL PEPPERS IN 2 TABLESPOONS BUTTER. ADD TO FIRST MIXTURE . ADD SOUP, MUSHROOMS, SEASONING, RICE AND CRAB MEAT (CRAB LAST)AND TOP WITH CHEESE AND CRACKER CRUMBS. BAKE AT 350 DEGREES ABOUT 20-30 MINUTES UNTIL BUBBLY. SERVES 8

BAYOU SHRIMP CASSEROLE



Bayou Shrimp Casserole image

This casserole is DELICIOUS. It comes from "The Official Louisiana Seafood & Wild Game Cookbook". ** See Variation Below**

Provided by kellychris

Categories     Cajun

Time 40m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 7

2 cups cooked rice
2 broccoli, 2 packs chopped & cooked
2 cream of shrimp soup (10 3/4 cans)
1 lb boiled shrimp (peeled)
1 small Velveeta cheese
onion, sauteed in butter
garlic, sauteed in butter

Steps:

  • Saute onion and garlic in butter.
  • Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
  • When melted, add onions and garlic and mix well.
  • Add shrimp, rice, & brocolli (be sure to drain well).
  • Mix well.
  • Sprinkle with bread crumbs. Brown, if desired.
  • Mushrooms can be added to top of soup/cheese, if desired.
  • VARIATION:.
  • Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.

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