Ingredients for Creole Seafood Supreme
- 8 ounces cream cheese
- 8 tablespoons butter
- Raw Shrimp
- 1/2 cup chopped green onions
- Red Bell Pepper
- Celery Ribs
- Cream Of Mushroom Soup
- Sliced Mushrooms
- 1 teaspoon hot sauce
- 1 teaspoon garlic salt
- Worcestershire Sauce
- Cayenne Pepper
- Crabmeat
- 1 tablespoon lemon juice
- White Rice
- Cheddar Cheese
- Ritz Cracker
- a pinch of paprika
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How to Make Creole Seafood Supreme
- Melt 8 ounces of cream cheese and 6 tablespoons of butter in a microwave-safe bowl.
- Set aside.
- In a large skillet, sauté 1 pound of shrimp, 1/2 cup chopped green onions, 1/2 cup chopped bell pepper, and 1/2 cup chopped celery in 2 tablespoons of butter for 5 minutes, or until vegetables are tender-crisp.
- In a large bowl, combine 10.75 ounces (one can) of condensed cream of mushroom soup, 8 ounces of sliced mushrooms, 1 teaspoon hot sauce, 1 teaspoon garlic salt, 1 tablespoon Worcestershire sauce, and 1/4 teaspoon cayenne pepper.
- Add the cream cheese mixture and the sautéed shrimp mixture to the soup mixture.
- Stir to combine.
- Add 6 ounces of crab meat and toss gently with 1 tablespoon of lemon juice.
- Stir in 2 cups of cooked rice.
- Pour the mixture into a greased 3-quart rectangular casserole dish.
- Top with 1 cup of shredded cheddar cheese, then sprinkle with 1/2 cup crushed crackers and a pinch of paprika.
- Bake at 350°F (175°C) for 30 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
7g
Fat
87g
Carbs
17g
