{"id":191244,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/blend-of-the-bayou\/"},"modified":"2024-10-15T08:21:21","modified_gmt":"2024-10-15T13:21:21","slug":"blend-of-the-bayou","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/blend-of-the-bayou\/","title":{"rendered":"Blend of the Bayou"},"content":{"rendered":"<p>Recipes abound for creamy seafood bakes, but blend of the bayou holds a particular place among the hearts of those who live near the slow tributary waters of the southeastern United States. Its status as a family recipe, passed down through generations, is supported by its simple ingredients, which can either\u00a0be plucked from local waters or pulled from freezers and pantries, and by its quick and easy preparation. Everything is baked in a single pan.<\/p>\n<p>This version of the creamy seafood bake calls for precooked shrimp and canned crabmeat, making it easy to prepare no matter where you live. Among all the <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/types-of-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of shrimp<\/a> available, white or brown Gulf shrimp work best at capturing the regional flavors of this\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/juicy-shrimp-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/juicy-shrimp-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">juicy shrimp recipe<\/a>. Blue crab comes from similar warm waters, and is often the source of sweet, tender crabmeat sold in cans.<\/p>\n<h2>Blend of the Bayou Ingredients<\/h2>\n<ul>\n<li><strong>Cream cheese:<\/strong> Stick with a cold block of cream cheese for this skillet bake, rather than a tub of whipped cream cheese. The whipped version contains extra milk and other ingredients that make it spreadable on toast but watery when cooked.<\/li>\n<li><strong>Cajun trinity:<\/strong> The <a href=\"https:\/\/www.tasteofhome.com\/article\/cajun-holy-trinity\/\" data-name=\"www.tasteofhome.com\/article\/cajun-holy-trinity\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cajun holy trinity<\/a> provides the backbone of flavor in this dish. To create it, saute onion, celery and green pepper in butter until they&#8217;re soft and tender.<\/li>\n<li><strong>Shrimp:<\/strong> This skillet meal goes in the oven just long enough to blend the flavors and warm it through to the center, so all of the ingredients should be precooked\u2014including the shrimp.<\/li>\n<li><strong>Crabmeat:<\/strong> Canned crabmeat has been cooked and cleaned for you; just drain it as thoroughly as you would a can of tuna before using it in blend of the bayou (and in other <a href=\"https:\/\/www.tasteofhome.com\/collection\/seafood-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/seafood-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">seafood recipes<\/a>). If you start with fresh whole crab or cooked crab legs and remove the meat yourself, you may need 1-1\/2 to 3 pounds of crab in the shell, depending on the species.<\/li>\n<li><strong>Cream of mushroom soup:<\/strong> This staple of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-favorite-casserole-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-favorite-casserole-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">favorite casserole recipes<\/a> adds just the right amount of flavor and moisture. Almost all soups sold in a can are condensed, but check the label if you&#8217;re uncertain.<\/li>\n<li><strong>Cooked rice:<\/strong> Just like the shellfish and other ingredients, dry rice tossed straight into the skillet would be undercooked and unappealing. Cooked rice continues to absorb liquid and release its starchiness as it bakes, making this blend of the bayou recipe thick and creamy.<\/li>\n<li><strong>Mushrooms:<\/strong> Mushrooms sold in a jar or a can have been heat processed and preserved in water. Just drain and dump them right into the skillet; they&#8217;re already softened and ready to eat.<\/li>\n<li><strong>Sauce and seasonings:<\/strong> Garlic salt, hot pepper sauce and cayenne pepper season this dish without overpowering the other ingredients. You can adjust all of them to taste.<\/li>\n<li><strong>Crispy, cheesy topping:<\/strong> The combination of shredded cheddar cheese and crushed butter-flavored crackers melts into a crispy, golden top. Be sure to capture some of the topping in each spoonful you serve out.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Melt the cream cheese<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a saucepan, cook and stir the cream cheese and 2 tablespoons of butter over low heat until they&#8217;re melted and smooth.<\/p>\n<h3>Step 2: Combine the ingredients<\/h3>\n<p>In a large cast-iron or other ovenproof skillet, saute the onion, celery and green pepper in the remaining 2 tablespoons of butter until they&#8217;re tender. Stir in the shrimp, crabmeat, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To maximize the crab taste, remove any protective paper inside the can and pour the contents into a fine-mesh sieve that won&#8217;t let the smallest shreds slip through. Let the brine drain away and rinse the meat under cold running water, flaking apart large chunks and removing any hard cartilage with your fingers before draining again.<\/p>\n<h3>Step 3: Add the topping and bake<\/h3>\n<p>Combine the cheddar cheese and cracker crumbs, then sprinkle them over the top. Bake the skillet, uncovered, for 25 to 30 minutes or until the creamy seafood bake is bubbly.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2059764 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blend-of-the-Bayou_FT24_18080_EC_0925_3.jpg?fit=700%2C1024\" alt=\"Two dishes of shrimp and vegetable casserole topped with melted cheese and chopped green onions, accompanied by a small yellow bowl of additional green onions. A dark blue napkin sits beside one plate on a light surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use raw shrimp:<\/strong> Precooking all of the casserole ingredients prevents raw shellfish from introducing unwanted bacteria and lets the flavors and textures meld together consistently. If you&#8217;re worried that precooked shrimp will turn overcooked and rubbery in the oven, quickly saute or poach raw shrimp like you would for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-cocktail\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-cocktail\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">shrimp cocktail<\/a>, cooking until they just start to turn opaque and curl into a C shape.<\/li>\n<li><strong>Start with fresh mushrooms:<\/strong> It takes little time to saute fresh mushrooms, and doing so lets you choose the <a href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-name=\"www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mushroom type<\/a>, from the most common varieties to your favorite foraged ones. As with this recipe&#8217;s shellfish, it&#8217;s best to cook fresh mushrooms before you combine them with the other ingredients.<\/li>\n<li><strong>Add other flavors:<\/strong> Make this skillet bake your own by substituting carrot for the celery, by using brown or wild rice, by replacing the garlic salt with fresh minced garlic, or by stirring in fresh herbs like parsley and thyme. Skip the butter-flavored crackers or replace them with crushed cornflakes or <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-panko\/\" data-name=\"www.tasteofhome.com\/article\/what-is-panko\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">panko<\/a> or other bread crumbs, and don&#8217;t hesitate to adjust the seasonings and spiciness to taste.<\/li>\n<\/ul>\n<h2>How to Store Blend of the Bayou<\/h2>\n<p>Blend of the bayou can be stored in the refrigerator or freezer. If you&#8217;ve cooked the dish, let it cool completely before you package it for storage.\u00a0Regardless of how you store it, leaving the cheese and cracker crumbs off until it&#8217;s time to bake or reheat the dish creates the crunchiest topping.<\/p>\n<h3>How long does blend of the bayou last?<\/h3>\n<p>Keep blend of the bayou in the refrigerator for up to four days or in the freezer for up to three months. Once the shrimp and crab bake has cooled to room temperature, transfer portions to shallow, airtight containers for storage. Place just a serving or two in each container so that you can reheat just enough for a quick lunch or dinner.<\/p>\n<h3>How do you reheat blend of the bayou?<\/h3>\n<p>Reheat this creamy seafood bake in a 350\u00b0 oven for 20 minutes, or microwave it for one to two minutes or until warmed through. Thaw frozen blend of the bayou in the refrigerator, which may take several hours if you packed an entire batch into one container. Once thawed, it can be transferred to a room-temperature baking dish and then into the preheated oven. It will take less time to warm through if you let the dish sit on the counter for 30 minutes while the oven comes to temperature. Cover it with aluminum foil for most or all of the reheating time.<\/p>\n<h3>Can I make blend of the bayou ahead of time?<\/h3>\n<p>Yes, you can make blend of the bayou ahead of time. For best results, store this seafood bake in a casserole dish instead of a skillet. If making it a day in advance, mix all the ingredients together and cover it with a lid or storage wrap before storing it in the refrigerator. If making it further in advance, mix all the ingredients and cover the surface with storage wrap and a layer of foil before freezing it for up to three months. Defrost in the refrigerator overnight before baking it. In both cases, the topping should be added right before baking.<\/p>\n<h2>Blend of the Bayou Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2059763 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blend-of-the-Bayou_FT24_18080_EC_0925_2.jpg?fit=700%2C1024\" alt=\"A cheesy casserole with a golden-brown top is garnished with chopped green onions in a skillet. A serving spoon rests inside, revealing a creamy interior filled with various ingredients. It sits on a green cloth.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you clean and devein shrimp for blend of the bayou casserole?<\/h3>\n<p>Precooked shrimp may come with the shell or just the tail on, but knowing <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to clean shrimp<\/a> properly helps you remove both quickly. Peel the shell away from the shrimp&#8217;s sides until you can grab the flesh inside, and then pinch the shell&#8217;s hard ridge and pull and wiggle until the flesh pops free. Precooked shrimp have usually been deveined for you. To remove any dark bit that might have been missed, tease out the head end of the vein with a sharp paring knife and then gently tug it toward the tail end with your fingers until it comes free.<\/p>\n<h3>Can I make a seafood bake without condensed soup?<\/h3>\n<p>Absolutely. A can of condensed soup easily adds moisture and flavor to a seafood bake or casserole, but it often comes loaded with salt and other additives. One of the simplest substitutes is to use a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-roux\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-roux\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roux<\/a>-thickened stock. Before you melt the cream cheese, melt 3 tablespoons of butter in the saucepan over medium heat, stir in 3 tablespoons of flour until it looks like a thick paste and then whisk in 1-1\/3 cups of cold shrimp, chicken or vegetable stock. Once the mixture has come to a boil and thickened, stir in the cream cheese and additional butter if desired and continue with the recipe, leaving out the can of soup.<\/p>\n<h3>What can you serve with this seafood bake?<\/h3>\n<p>A lightly dressed salad of mixed greens bolstered by some red onion slices and halved cherry tomatoes makes an ideal pairing for a rich shrimp and crab bake. If you prefer a hot side, one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/dairy-free-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/dairy-free-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">dairy-free side dishes<\/a> will balance the skillet meal&#8217;s creaminess. To keep it ultrasimple, prepare some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/stir-fried-zucchini\/\" data-name=\"www.tasteofhome.com\/recipes\/stir-fried-zucchini\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sauteed zucchini<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/honey-lemon-asparagus\/\" data-name=\"www.tasteofhome.com\/recipes\/honey-lemon-asparagus\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">honey-lemon asparagus<\/a> while the main dish is baking.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Blend of the bayou might be a regional dish, but the easy-to-find ingredients in this Louisiana casserole make it simple to prepare wherever you live.<\/p>\n","protected":false},"author":7061,"featured_media":2057001,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304162,305378,305883,304021,304328,307050,305271,304292,305487,304338,307049,303966,303887,306848,304268,305374,324623,307579,307559,304243,307064,304020,304005,304150,303883,307594],"categories-v2":[309439,309386,311532,308599,308988,308984,308481,310090,309216,308305,310796,308992,310085,308495,308478,309603,259483,309381,309177,310563,310541,309586,310142,308594,308549,309434,308476,339211],"coauthors":[342010],"recommended_recipes":[{"post_title":"Seasoning Blend","post_link":"\/recipes\/seasoning-blend\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cajun Spice Mix","post_link":"\/recipes\/cajun-spice-mix\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19497_CWX50883D44-1.jpg"},{"post_title":"Creole Seasoning Mix","post_link":"\/recipes\/creole-seasoning-mix\/","post_image":"\/wp-content\/uploads\/2017\/09\/Creole-Seasoning-Mix_exps7719_HFG2661989D05_24_2b_RMS.jpg"},{"post_title":"Cobbler Mix","post_link":"\/recipes\/cobbler-mix\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26365_THCCS1753652D53.jpg"},{"post_title":"Jambalaya Mix","post_link":"\/recipes\/jambalaya-mix\/","post_image":"\/wp-content\/uploads\/2018\/01\/Jambalaya-Mix_EXPS_THCA17_16413_B01_26_4b.jpg"},{"post_title":"Swamp Juice a la Slime","post_link":"\/recipes\/swamp-juice-a-la-slime\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46046_TH1789925D81B.jpg"},{"post_title":"Moroccan Spice Blend","post_link":"\/recipes\/moroccan-spice-blend\/","post_image":"\/wp-content\/uploads\/2018\/01\/Moroccan-Spice-Blend_EXPS_TOHCA20_113052_E03_11_2b-2.jpg"},{"post_title":"New Orleans Beignets","post_link":"\/recipes\/new-orleans-beignets\/","post_image":"\/wp-content\/uploads\/2018\/01\/New-Orleans-Beignets_EXPS_CIMZ19_15704_E09_05_2b-3.jpg"},{"post_title":"Pumpkin and Shrimp Ceviche","post_link":"\/recipes\/pumpkin-and-shrimp-ceviche\/","post_image":"\/wp-content\/uploads\/2024\/02\/Pumpkin-and-Shrimp-Ceviche_EXPS_RC22_260028_DR_09_07_3b.jpg"},{"post_title":"True Shrimp Creole","post_link":"\/recipes\/true-shrimp-creole\/","post_image":"\/wp-content\/uploads\/2018\/01\/True-Shrimp-Creole_EXPS_THVP24_21335_MR_03_20_2.jpg"},{"post_title":"Creole Jambalaya","post_link":"\/recipes\/creole-jambalaya\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps3123_SF143315D11_05_5b_WEB.jpg"},{"post_title":"Lauren's Bouillabaisse","post_link":"\/recipes\/lauren-s-bouillabaisse\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lauren-s-Bouillabaisse_EXPS_SSMZ20_91049_B10_11_4b-1.jpg"},{"post_title":"Creole Steaks","post_link":"\/recipes\/creole-steaks\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42233_CX1785606D51B.jpg"},{"post_title":"Black Bean-Pumpkin Soup","post_link":"\/recipes\/black-bean-pumpkin-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/Black-Bean-Pumpkin-Soup_EXPS_PCBBZ19_38478_E04_08_2b-12.jpg"},{"post_title":"Creole Green Beans","post_link":"\/recipes\/creole-green-beans\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14444_QC10163C27B.jpg"},{"post_title":"Louisiana Red Beans and Rice","post_link":"\/recipes\/louisiana-red-beans-and-rice\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_49359_KristinaVanni_6-1.jpg"},{"post_title":"Creole Shrimp & Sausage","post_link":"\/recipes\/creole-shrimp-sausage\/","post_image":"\/wp-content\/uploads\/2018\/01\/Creole-Shrimp-Sausage_exps136384_SD2235819B06_22_4bC_RMS-3.jpg"},{"post_title":"Pumpkin Harvest Beef Stew","post_link":"\/recipes\/pumpkin-harvest-beef-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Harvest-Beef-Stew_exps74747_TH2379801D07_06_2bC_RMS-6.jpg"},{"post_title":"Gulf Coast Jambalaya Rice","post_link":"\/recipes\/gulf-coast-jambalaya-rice\/","post_image":"\/wp-content\/uploads\/2017\/09\/Gulf-Coast-Jambalaya-Rice_exps173510_SD143203B10_24_5bC_RMS.jpg"},{"post_title":"The Best Recipes from Louisiana","post_link":"\/collection\/the-best-recipes-from-louisiana\/","post_image":"\/wp-content\/uploads\/2018\/05\/exps3123_SF143315D11_05_5b_WEB.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Blend-of-the-Bayou_EXPS_FT24_18080_EC_0925_1.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/blend-of-the-bayou\/","name":"Blend of the Bayou","datePublished":"2018-01-01","dateModified":"2024-10-15","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blend-of-the-Bayou_EXPS_FT24_18080_EC_0925_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Blend of the bayou might be a regional dish, but the easy-to-find ingredients in this Louisiana casserole make it simple to prepare wherever you live.","recipeIngredient":["1 package (8 ounces) cream cheese, cubed","4 tablespoons butter, divided","1 large onion, chopped","2 celery ribs, chopped","1 large green pepper, chopped","1 pound cooked shrimp (31-40 per pound), peeled and deveined","2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed","1 can (10-3\/4 ounces) condensed cream of mushroom soup, undiluted","3\/4 cup cooked rice","1 jar (4-1\/2 ounces) sliced mushrooms, drained","1 teaspoon garlic salt","3\/4 teaspoon hot pepper sauce","1\/2 teaspoon cayenne pepper","3\/4 cup shredded cheddar cheese","1\/2 cup crushed butter-flavored crackers (about 12 crackers)","Thinly sliced green onions, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Melt the cream cheese","text":"Preheat the oven to 350\u00b0F. In a saucepan, cook and stir the cream cheese and 2 tablespoons of butter over low heat until they're melted and smooth."},{"@type":"HowToStep","name":"Combine the ingredients","text":"In a large cast-iron or other ovenproof skillet, saute the onion, celery and green pepper in the remaining 2 tablespoons of butter until they're tender. Stir in the shrimp, crabmeat, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture. Editor's Tip: To maximize the crab taste, remove any protective paper inside the can and pour the contents into a fine-mesh sieve that won't let the smallest shreds slip through. Let the brine drain away and rinse the meat under cold running water, flaking apart large chunks and removing any hard cartilage with your fingers before draining again."},{"@type":"HowToStep","name":"Add the topping and bake","text":"Combine the cheddar cheese and cracker crumbs, then sprinkle them over the top. Bake the skillet, uncovered, for 25 to 30 minutes or until the creamy seafood bake is bubbly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Blend-of-the-Bayou_FT24_18080_EC_0925_3.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 366 calories","fatContent":"23g fat (13g saturated fat)","cholesterolContent":"164mg cholesterol","sodiumContent":"981mg sodium","carbohydrateContent":"17g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"23g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4333334,"reviewCount":30,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","video":{"@type":"VideoObject","name":"Blend of the Bayou","description":"Check out this video for how to make Blend of the Bayou.","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpthumbnailsprod\/BlendOfTheBayou%20DIYD%2018080%20032822%20H_thumbnail.jpeg"],"uploadDate":"2023-07-30 02:49:55","duration":"P0DT0H1M19S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/04\/BlendOfTheBayou_DIYD_18080_032822_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Trudy501"},"reviewBody":"I found the amount of cream cheese too rich. Next time I will cut down this cream cheese and add more cream of mushroom soup.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Edie141"},"reviewBody":"<p>I absolutely loved this!  I have cooked it twice in the last two weeks.  I believe the next time I will cut the cream cheese to half of what it calls for, but other than that, it is absolutely perfect.  My family loves it. <\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gary723"},"reviewBody":"<p>I made this almost exactly as written. My only modification was using orzo instead of rice due to the fact I was out of rice. It is very rich but quite good. I will make again. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Veronica246"},"reviewBody":"<p>Excellent recipe!  I went with some of the reviews and cut the cream cheese and cayenne pepper in half. My husband raved over this dish. Will be making again.  Very filling and creamy rich. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Magnolia251"},"reviewBody":"<p>My kids don't like mushrooms so we didn't include those but otherwise they loved it!! Husband would have preferred it with steak!! ha ha. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ccolor1"},"reviewBody":"<p>Just the recipe for a seafood casserole that I've been looking for. I mainly used it as a base and it took to changes like a champ. I did use less cream cheese, but try adding more seasonings (Old Bay and a little red pepper was good) any seafood you want, and a can of clam chowder instead of a cream soup. Thanks so much for posting the original recipe - I can quit looking now.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Stacey7960"},"reviewBody":"<p>Unlike the general consensus here I found this recipe very bland and boring. I followed it exactly as written and used name brand ingredients. I had to add cajun seasoning and some extra spices just to make it palatable. Waaay too much cream cheese. Waste of good shrimp and lump crabmeat.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Angela"},"reviewBody":"I love love love this recipe!!! I changed it slightly by adding fresh mushrooms,  extra crab meat and I like to cut the shrimp in half so you get more per bite. Amazing recipe!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rebekahgibbs"},"reviewBody":"Excellent combination of ingredients! Highly recommend that you try it. I used all shrimp. My husband gave it a 9 out of 10 at first, but half way through he changed it to a 10!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mickeymotto"},"reviewBody":"This recipe which is ACTUALLY from the cook book collection of recipes gathered from the Lake Charles Junior League of Louisiana members for many years. Some of Louisiana's best! We have been making this for decades and have tweeked the recipe to our tastes. We believe it enhances the original recipe if you are looking for a splurge of flavor and are not concerned with the additional expense. Our modifications to the original recipe are as follows:~ Use dehydrated mushrooms instead of canned~ Add 1 tsp of dried chives~ Add 3\/4 lb of diced scallops~ Substitute crackers for Cheese-it Crackers* My son likes his extra spicy, so he even adds some sriracha to kick it up another notch!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest444"},"reviewBody":"I'm with the majority here. This dish is excellent -- tastes like an offering from a New Orleans buffet table. I made as listed and used lump crabmeat. It takes so little that cost is not prohibitive. I used 3\/4 c. cooked rice for half recipe and thought that was perfect. I omitted the mushrooms and added more shrimp; I used jumbo raw shrimp cut into thirds. Having no hot sauce or cayenne, I used 3\/4 t. Sriracha. Two of us thought the heat was right on, but Hubby said he'd like it less hot. Next time I will reduce the heat a little. A great find!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nolan1006"},"reviewBody":"I use 2 lbs of salad shrimp and leave out the crab.  I use crab or lobster bisque instead of cream of mushroom and am generous with the hot sauce. My family loves the slightly modified version.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chicagokathy"},"reviewBody":"This recipe is a real favorite of mine. I made it for my brother (the chef) and he was amazed at how good it tasted. I don't change a thing and it's perfect every time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PamelaBarnes-Gill"},"reviewBody":"Awesome, will make again!  Only thing I did different was use fresh mushrooms & that was only because forgot to get the other. Thank you Ruby!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GalaMcGaughey "},"reviewBody":"It\u2019s like super super yummy. I\u2019m allergic to shrimp so instead of shrimp I added crawfish oh my God. Also added fresh mushrooms Vs. canned mushrooms in a little more cheese.  This is a keeper for sure make a lot for just two people I will definitely be taking this to the next pot luck super party.  Thank you for sharing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTooth"},"reviewBody":"I also agree this makes an excellent meal. Did a few change ups based on comments. Mixed 2 Laughing Cow wedges with cream cheese, used fresh mushrooms, Lobster Bisque soup, and topped with crushed Cheese-Its mixed in a bag with fresh shredded sharp cheddar. I used more shrimp and just 4 oz of imitation Lobster. Also I used Creole seasoning rather than hot sauce & cayenne. The topping really took this over the top. This will be a regular for us!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"julieyoung"},"reviewBody":"This was a great recipe!  Seafood market didn't have crabmeat, so I substituted scallops.  Also added andouille sausage.  It was the best new recipe I've tried lately.  Thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cccosey"},"reviewBody":"If you like seafood you will like this one. It was very easy to make and has lots of spice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bstubfors"},"reviewBody":"I made this just as printed and it was delicious!  Very rich though.  We will have this again. might have to tone down the cream cheese a bit.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kasey45"},"reviewBody":"Outstanding recipe. Made exactly the way it was written. All they family thoroughly enjoyed it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Hannah0418"},"reviewBody":"it was good - but not worth the expense to make.  the crab is expensive but you can't even taste it.  i'd recommend skipping the crab and adding more shrimp.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Blend of the Bayou","description":"Check out this video for how to make Blend of the Bayou.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/04\/BlendOfTheBayou_DIYD_18080_032822_H.mp4","duration":"79","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/04\/Blend-of-the-Bayou.png","advertising":true,"jw_id":"fXzAHYKw","jw_url":"http:\/\/content.jwplatform.com\/videos\/fXzAHYKw-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/fXzAHYKw\/poster.jpg?width=720","jw_publish_date":"04\/14\/2022"},"rms_legacy_id":"18080","romance_copy_dek":"Blend of the bayou might be a regional dish, but the easy-to-find ingredients in this Louisiana casserole make it simple to prepare wherever you live.","enhanced_recipe_title":"Blend of the Bayou","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (8 ounces) cream cheese, cubed","IngredientText":"1 package (8 ounces) cream cheese, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 tablespoons butter, divided","IngredientText":"4 tablespoons butter, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large onion, chopped","IngredientText":"1 large onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 celery ribs, chopped","IngredientText":"2 celery ribs, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large green pepper, chopped","IngredientText":"1 large green pepper, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound cooked shrimp (31-40 per pound), peeled and deveined","IngredientText":"1 pound cooked shrimp (31-40 per pound), peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed","IngredientText":"2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (10-3\/4 ounces) condensed cream of mushroom soup, undiluted","IngredientText":"1 can (10-3\/4 ounces) condensed cream of mushroom soup, undiluted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup cooked rice","IngredientText":"3\/4 cup cooked rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 jar (4-1\/2 ounces) sliced mushrooms, drained","IngredientText":"1 jar (4-1\/2 ounces) sliced mushrooms, drained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon garlic salt","IngredientText":"1 teaspoon garlic salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon hot pepper sauce","IngredientText":"3\/4 teaspoon hot pepper sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon cayenne pepper","IngredientText":"1\/2 teaspoon cayenne pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup shredded cheddar cheese","IngredientText":"3\/4 cup shredded cheddar cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup crushed butter-flavored crackers (about 12 crackers)","IngredientText":"1\/2 cup crushed butter-flavored crackers (about 12 crackers)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Thinly sliced green onions, optional","IngredientText":" Thinly sliced green onions, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Blend-of-the-Bayou_EXPS_FT24_18080_EC_0925_1.jpg","RecipeId":18080,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Blend of the Bayou Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"44984\"]","RecipeAttachmentFileName":"Blend-of-the-Bayou_EXPS_FT24_18080_EC_0925_1.jpg","ContributorId":null,"Firstname":"Ruby","Lastname":"Williams","City":"Bogalusa","StateDescription":"Louisiana","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. 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