{"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":"

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

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 types of shrimp<\/a> available, white or brown Gulf shrimp work best at capturing the regional flavors of this\u00a0juicy shrimp recipe<\/a>. Blue crab comes from similar warm waters, and is often the source of sweet, tender crabmeat sold in cans.<\/p>\n

Blend of the Bayou Ingredients<\/h2>\n