There are few ways to pass a good time, as they say in New Orleans, more fun than serving up a Bayou Skillet. This seafood wonder, filled with plenty of sweet shrimp and crabmeat, is sure to warm both your heart and your tastebuds with its dazzling heat! Creamy, cheesy, and topped with a buttery cracker crust, the Bayou Skillet doesn't just let the good times roll: they get the good times rolling!
Ingredients• 1 (8-ounce) package of 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, deveined • 2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed • 1 (10.75-ounce) can of condensed cream of mushroom soup, undiluted • 3/4 cup rice, cooked • 1 (4.5-ounce) jar of sliced mushrooms, drained • 1 teaspoon garlic salt • 3/4 teaspoon hot pepper sauce • 1/2 teaspoon cayenne pepper • 3/4 cup cheddar cheese, shredded • 1/2 cup butter-flavored crackers, crushed
Preheat the oven to 350 degrees F.
In a small saucepan, cook and stir the cream cheese and 2 tablespoons of butter over low heat until melted and smooth.
In a large cast-iron skillet (or another ovenproof skillet), sauté the onion, celery, and green pepper over medium heat in the remaining butter until tender, about 5 minutes.
Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, hot pepper sauce, cayenne, and cream cheese mixture.
Combine the cheddar cheese and cracker crumbs.
Sprinkle the crumb mixture over the top of the skillet.
Bake, uncovered, until bubbly, about 25-30 minutes.