Bayou Self Cocktail Recipes

BLEND OF THE BAYOU

Steps:

• 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.

BLEND OF THE BAYOU

Steps:

• Preheat oven: 350°F.
• Melt cream cheese and butter in a double boiler or microwave.
• In a large skiller, saute onion, bell pepper, celery and shrimp in 2 tablespoons butter.
• In a large mixing bowl add all other ingredients.
• Pour into a 13 x 9 inch glass casserole dish.
• Top with sharp grated cheese and then cracker crumbs (if you would like, you can freeze the dish at this point to serve at a later date).
• Bake at 350F for 15 to 20 minutes (or until bubbly).
• Serve warm.

SATSUMA RUM (BAYOU RUM BRAND) COCKTAIL

Steps:

• Fill a highball glass with either the simply blueberry lemonade or simply lemonade. Add Satsuma Rum and stir.
• Cheers!

BAYOU SELF COCKTAIL

Steps:

• 1. Pour Captain Morgan spiced rum, butterscotch schnapps and pineapple juice into a cocktail shaker half-filled with ice cubes.
• 2. Shake well, and strain into a highball glass 3/4 filled with ice.
• 3. Top with grenadine, and garnish with a maraschino cherry and a slice of pineapple.