Recipe of the Month: Seafood Bake

 My wife and I found these two vintage Glasbake dishes in an antique booth at our recent Shrimp Festival and I've been thinking about some sort of "bake" to go in them ever since! I found this pretty easy recipe on the internet...

Blend of the Bayou —Ruby Williams, Bogalusa, Louisiana
 
TOTAL TIME: Prep: 20 min. 

Bake: 25 min.
YIELD: 8 servings.
 
 
Ingredients
 
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 medium shrimp, 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)
 
Directions
 
1. Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth.
2. 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.
3. Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Read more about vintage Glasbake, Pyrex and Fire King products HERE

See More Recipe's HERE

Recipe of the Month: Seafood Dressing

 This recipe comes from Chef Kolby Kash...just in time for the holidays! See his website 

Ingredients:

A pan of day-old cornbread (if you need to use fresh cornbread, crumble it up on a cookie sheet and bake it for a few minutes until it is dry and crispy.)

2 large celery stalks, chopped                                                                                                                            1  small onion, chopped                                                                                                                                  1  red bell pepper, chopped                                                                                                                             4 Tablespoons butter                                                                                                                                            1  can Cream of Chicken soup                                                                                                                       2  cups shrimp/seafood stock (or chicken stock)                                                                                           Seafood seasoning                                                                                                                                           1 teaspoon garlic powder or paste                                                                                                                     1  egg                                                                                                                                                                1  lb peeled and deveined shrimp, chunked                                                                                                        1  lb of lump crab meat (or 12 oz crawfish tails

Get the butter melted and saute the vegi's. Add the garlic and seafood seasoning (or salt and pepper).  Add the can of Cream of Chicken soup and one can of seafood stock( I made my own with the shrimp shells). Bring that up to a boil then simmer. 

Crumble the cornbread in a large bowl. Whisk the egg and add it to the cornbread. Pour in the vegi/soup/stock mixture.  Season the shrimp and add those and the crab (I used crawfish tails) to the mixture of cornbread. Add more seafood stock as needed to get it good and moist. Taste and add seasoning as needed.

Pour mixture into a greased 9 x13 casserole dish and bake at 350 degrees for 45 minutes, until golden brown.